In Australia, throwing a shrimp on the barbie is not what it use to be. Not long ago shrimp found itself in nothing more adventurous than 'seafood sauce'-- a mixture of mayonnaise and ketchup.
Nowadays it's common for Thai dipping sauces such as 'nam jim' to be served. Nam jim is a combination of Thai fish sauce, lime juice, palm sugar, chilies, garlic and cilantro. These flavors pair particularly well with fresh seafood.
When barbecuing shrimp, it's best to leave the shell intact. This keeps the shrimp juices inside the shell so the shrimp stays moist and succulent. The shell is removed just before eating.
- 20-30 Medium-sized shrimp (prawns) with shells intact
- 2 Tbsp Thai fish sauce
- 3 Tbsp freshly squeezed lime juice
- 2 garlic cloves, crushed
- 2 tsp palm sugar (substitute with brown sugar)
- 2 small, red bird chilis, finely chopped
- 2 Tbsp of finely chopped cilantro (coriander) leaves and stems
- Prepare the sauce by combining the fish sauce, lime juice, crushed garlic, palm sugar, chilis and cilantro in a small bowl. Stir well with a fork to combine. Set aside.
- Preheat a barbecue or grill to a high heat. Barbecue the shrimp with shells intact for 1-2 minutes on each side or until pink and the shells start to char very slightly. The cooking time of the shrimps will vary depending on their size.
- Serve shrimps with dipping sauce on the side.