Chili Crisp Shrimp Skewers

Main Course

Recipe courtesy of The Outdoor Cook by America's Test Kitchen

Serves 4

  • 2 pounds jumbo shrimp, peeled and deveined
  • ¼ cup vegetable oil, divided
  • ¼ teaspoon pepper
  • ¼ cup chili crisp plus extra for serving
  • 2 tablespoons white wine vinegar
  • ½ teaspoon salt
  • 1 small head Napa cabbage, cored and sliced thin
  • 4 green onions, sliced
  • 1 cup fresh cilantro leaves
  • ¼ cup salted dry-roasted peanuts, chopped

Grilled Chili Crisp Shrimp Skewers

Grilled Chili Crisp Shrimp Skewers

Click image to enlarge



Thread shrimp tightly on 4 12-inch metal skewers, alternating direction of heads and tails. Pat dry, brush with 1 tablespoon oil, and sprinkle with pepper.

Prepare a grill for direct-heat grilling.

Grill shrimp (covered if using gas) until lightly charred and opaque throughout, about 4 minutes, flipping halfway through grilling. Slide shrimp off skewers onto a serving platter and brush with chili crisp.

Whisk remaining oil, vinegar, and salt together in a large bowl. Add the cabbage, green onions, and cilantro; toss to coat. Season to taste with salt and pepper. Sprinkle with peanuts and serve with shrimp, passing extra chili crisp at the table.

Makes 4 servings.


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