The Recipes

Chile Marinated Shrimp

These lil' guys make an excellent appetizer, but you could easily make them the main attraction.  Just serve them with a soup, fried rice, noodles, or a tofu salad.  It's all about combining Asian flavors.  Make sure to use the fresh herbs in everything you make, and it will all come together.  Remember that most Asian food has ginger and garlic in it, and you'll be just fine.

Chile Marinated Shrimp


- 4 head-on shrimp
- 3 T. of hot sauce (I used sriracha)
- 1 T. fish sauce
- 1 T. soy sauce
- 1 T. honey
- 1 clove garlic, minced
- 1/4-in. piece of ginger, grated
- dash of sesame oil
- 2 T. of olive oil
- 1 T. rice wine vinegar
- salt
- pepper
- mint, chopped for garnish
- cilantro, chopped for garnish
- 1/2 lime, juiced for garnish

Whisk together all of the ingredients except the shrimp, cilantro, lime juice, and mint.  Peel and devein the shrimp, leaving the heads and tails in tact. Drop the shrimp into the marinade and stir to coat.  Cover and let the shrimp sit in the refrigerator for at least an hour.  After an hour, remove the shrimp from the marinade.

Heat a grill pan and spray it with cooking spray.  Lay the shrimp on the grill and spread the rest of the marinade over the shrimp.  Then cook them until the entire shrimp turns pink and starts to cool.  Flip the shrimp and cook for the same amount of time, usually 2-3 minutes per side.  Plate the shrimp and top with the mint, cilantro, and finish with a squeeze of lime juice.