I had a long day yesterday and had no idea what I was making for dinner when I returned home at 7:30. But thanks to the speed at which this simple meal can be made, plus the fact that I always have shrimp in the freezer, I had food on the table by 8:15! I don't recall the original source of the recipe, but I've been making it for years. I love its liminess. While not included in the recipe, you can add some minced jalapeño to give it a nice kick. I like to serve the shrimp with rice and a salad.
Note: The recipe calls for shrimp with shells on, and I typically serve it that way and everyone peels their own. In the pic above, the shrimp is already peeled (with tails left on).
- 2 limes
- 2 teaspoons fish sauce
- 1/2 teaspoon sugar
- 1 pound jumbo shrimp, shells on
- 2 teaspoons extra virgin olive oil
- 1 1/2 cups coarsely chopped fresh cilantro
- 1/2 cup salted peanuts, coarsely chopped (I throw some whole ones in at the end, as well)
- 2 scallions, finely chopped
- Zest limes into a bowl. Add juice from 1 lime and whisk in fish sauce and sugar.
- Preheat grill to high. Brush shrimp with oil on both sides and lightly season with salt and pepper. Grill until pink and firm to the touch, 2 to 3 minutes per side.
- Toss shrimp with fish-sauce mixture, cilantro, peanuts and scallions. Add juice of remaining lime, toss again and serve.