Ingredients and Weight:
- Shrimps: 500 grams (about 1 pound)
- Olive oil: 3 tablespoons
- Sriracha sauce or hot chili sauce: 2 tablespoons
- Garlic: 4 cloves, minced
- Fresh lemon juice: 1 tablespoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Fresh herbs (e.g., oregano or basil): a sprinkle
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 15 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Prepare the shrimps by removing the shells and deveining if necessary. Keep the tails for a more presentable look.
- In a small bowl, combine the olive oil, sriracha sauce, minced garlic, lemon juice, salt, and black pepper. Mix well.
- Add the shrimps to the bowl and let them marinate in the sauce for 10 minutes.
- Preheat the grill to medium-high heat.
- Place the shrimps on the grill, tails up. Discard the excess marinade.
- Grill for about 5-7 minutes per side, or until the shrimps turn pink and are cooked through.
- Sprinkle with fresh herbs and serve immediately.
Nutritional Information:
- Calories: Approximately 200 calories per serving (based on the ingredients provided)
- Protein: 25 grams per serving
- Fat: 6 grams per serving (including 1 gram saturated fat)
- Carbohydrates: 5 grams per serving
Dish Characteristics:
- Spicy and flavorful, with a kick from the sriracha sauce or hot chili sauce.
- The shrimps are grilled to perfection, resulting in a crispy and tender texture.
- An excellent dish for seafood lovers who enjoy spicy flavors.
User Comments:
- "This dish was a hit! The combination of flavors was spot on."
- "I love how spicy this dish is. It's perfect for a summer barbecue."
- "The grilling gave the shrimps a nice, crispy texture. Will make this again!"
Special Precautions and Tips:
- Be sure to buy fresh shrimps from a reliable source for the best flavor and texture.
- Use a medium-high heat setting on the grill to ensure even cooking and a crispy exterior.
- Adjust the amount of sriracha or hot chili sauce according to your preference for spiciness.
