Ingredients
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)
salt
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Contact grill for panini, grilled cheese, quesadilla
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Contact grill for panini, grilled cheese, quesadilla
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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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.