Bang Bang Shrimp Skewers
These Bang Bang Shrimp Skewers are ready fast, featuring perfectly charred shrimp brushed with a creamy, sweet, and spicy sauce. It's a quick and impressive appetizer or weeknight dinner.
Equipment
- Grill
- Skewers
- Small bowl
Ingredients
For the Sauce
- 3 tablespoons light mayonnaise
- 2 tablespoons scallions chopped fine, plus more for garnish
- 2 tablespoons Thai Sweet Chili Sauce
- ½ teaspoons Sriracha or more to taste
For the Shrimp
- 40 large raw shrimp ((13 oz), shelled and deveined (weight after peeled))
- fresh cracked pepper
- oil spray
- sesame seeds optional for garnish
Instructions
- Stir the mayonnaise, scallions, Thai sweet chili sauce, and sriracha together in a small bowl until smooth, then set the sauce aside. The mixture should look creamy and pourable, with no streaks of mayo left behind.
- Soak wooden skewers in water for at least 20 min, or use metal skewers if you prefer. This helps keep wooden skewers from scorching too quickly once they hit the grill.
- Season the shrimp lightly with fresh cracked pepper, then thread 5 shrimp onto each of 8 skewers. Line the shrimp up with a little space so the heat can reach all sides more evenly.
- Heat a clean grill to medium and lightly oil the grates with oil spray just before cooking, then place the shrimp on the hot grill. The shrimp should start to sizzle right away instead of sticking stubbornly to the grate.
- Cook the skewers for about 6 to 8 min total, turning to grill both sides until the shrimp are opaque and cooked through. Watch for the deveined crevice to turn from translucent to opaque and for the shrimp to curl into a loose C shape.
- Transfer the skewers to a platter, brush them quickly with the sauce, and finish with more scallions and sesame seeds if using. The hot shrimp will warm the sauce slightly so it turns glossy and clings without breaking.
Notes
Sauce Tip: For the creamiest results, brush the bang bang sauce onto the shrimp after they come off the grill. Applying it during cooking can cause the mayonnaise to separate or scorch.
Perfect Texture: Avoid rubbery shrimp by pulling them from the heat as soon as they turn pink and curl into a 'C' shape. If they form a tight 'O', they are overcooked.
Storage: To store leftovers, keep the cooked shrimp and the sauce in separate airtight containers in the refrigerator.
Make-Ahead: You can prepare the sauce and skewer the raw shrimp ahead of time. Keep them refrigerated separately until you are ready to grill.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.