Slapilicious Spicy Grilled Shrimp Boats
Shrimp was one of my favorite foods growing up Southeast Asia. Since land animals like beef and lamb are expensive compared to seafood, shrimp as an important source of protein in that part of the world. In America, shrimp accounts for 25% of all seafood purchased. Whether fresh or frozen, it's America's favorite bounty from the sea and it's low in saturated fat, packed with protein, and a good source of zinc, iron, selenium, omega-3, and B12. Here's an easy grilled shrimp recipe using just a few ingredients. It's basically a super-easy delicious grilled shrimp dish with a quick sauce of Sriracha and mayo. When you serve it in an Endive boat or lettuce cup, you take the presentation to the next level. We all eat with our eyes so these are pretty and yummy.
Author: Harry Soo
Recipe type: Appetizer
- 1 lb. cleaned medium shrimp (15-20 shrimp per pound)
- 1½ tablespoons SYD Chicken rub
- ½ cup Mayo (I used Kewpie Japanese mayo as it works best for this dish)
- 4 tsp. Sriracha sauce (hot chili sauce)
- 4 green onions, finely chopped, divided
- 20 Belgian endive leaves (about 3 heads)
- Apply a medium coat of SYD Chicken Rub to your peeled deveined shrimp
- Grill shrimp over hot coals until done. You can get about 5 on 2 skewers to make it easy to turn.
- Try to get some char but be careful not to overcook else it will be rubbery.
- Rough chop the grilled shrimp to the bite-size you like
- Reserve 1 Tbsp. green onion tops for garnish later. Combine remaining green onions with mayo and Sriracha sauce in a bowl. Mix in the chopped grilled shrimp.
- Spoon onto endive leaves.
- Sprinkle with reserved onions.