Prep 5 mins
Cook 5 mins
it doesn't get much easier than this. you can serve this as an appetizer or a main course. courtesy of mark bittman.
- 1 1⁄2-2 lbs large shrimp
- 1 tablespoon sugar
- 1 teaspoon minced chili, to taste
- 3 tablespoons lime juice, to taste
- 3 tablespoons nam pla (Thai fish sauce)
- Start a charcoal or gas grill.
- Heat should be medium-hot and the rack no more than 4 inches from the heat source.
- (You can use a broiler if you prefer.) If you like, peel and devein shrimp.
- Combine sugar, chili, lime juice and nam pla.
- Taste, and adjust seasoning.
- Lightly salt shrimp, then grill them about 2 minutes to a side.
- Divide nam prik among 4 bowls, and serve as a dip for shrimp.
This was ok but I've always had the shrimp with Lemon rather then lime. The lime is always just a garnish. The other things is the shrimp should be raw and cooked with the citrus juice. the sauce was alright but cooking the shrimp just ruins the dish.
The sauce was salty enough didn`t have to season the shrimp with salt. This is a savory, sweet, sour and spicy sauce. To be used sparingly. I steamed the shrimp. and made the sauce as directed.