Grilled Shrimp Skewers With Bang Bang Sauce

It’s time for grilling season, friends! Maybe some of you are ahead of me with the incredibly warm weather we’ve been having, but I am catching up.

I love grilling season for so many reasons – the flavor, the communal gathering of family and friends, the casualness and the ease of cleanup.

This recipe is so simple and comes together so easily, yet it doesn’t taste that way. Shrimp, tightly nestled, and grilled are the perfect backdrop for my version of a bang bang sauce, that is beloved by so many – especially kids! Add to that, some crunch cucumbers, sweet mango, and cooling avocado – and dinner is served. Enjoy this one all season long!

Grilled Shrimp Skewers with Bang Bang Sauce

Serves 4

Ingredients

1 lb. shrimp (21-25, peeled and deveined, tail-off)

1 tbsp avocado oil

Kosher salt and black pepper

1 mango, diced

2 small cucumbers, cut into matchsticks

1 avocado, thinly sliced

1 jalapeno, thinly sliced

⅓ c. cilantro leaves

Grilled shrimp skewers with bang bang sauce. Photo by Chef Natalie Marble.

Bang Bang sauce

½ c. mayonnaise

2 tsp sriracha

2 Tbsp sweet chili sauce

1 tsp honey (optional)

Juice and zest of 1 lime

Serve with steamed jasmine rice

Preparation

  1. If you’re using bamboo skewers, you will need to soak them for at least 30 minutes ahead of time. And if you’re serving the shrimp with steamed rice, now would be the time to make it.
  2. First, prep all of the vegetables that will accompany the shrimp. Cut the cucumbers into matchsticks, slice the avocado, dice the mango, and thinly slice the jalapeno. Set all of this aside until you’re ready to serve.
  3. Next, using 2 skewers, thread one shrimp onto both skewers, keeping them about an inch apart. Continue to add 4 or 5 more shrimp onto that set of skewers, making sure that the shrimp are stacked snuggly and tight together. Repeat this with the remaining shrimp and skewers.
  4. Preheat your grill on high.
  5. While the grill is heating up, make the sauce by combining all of the sauce ingredients in a bowl and whisking well to combine. Taste the sauce, and adjust the seasoning to suit your taste – i.e. more heat, less heat, etc.
  6. Brush the shrimp with the avocado oil and season them generously with salt and pepper on both sides.
  7. When the grill is sufficiently hot, add the skewers and let them cook, undisturbed, for about 3 minutes. Flip the skewers and repeat. Remove from the heat and let rest.  Different grills cook differently, depending on how hot they get. What you’re looking for is for the shrimp to turn pink and no longer be translucent. So feel free to adjust your cooking times accordingly. Resist overcooking them!
  8. To serve, scoop rice into bowls and then top with a shrimp skewer. Add piles of cucumber, mango and jalapenos, a few slices of avocado and some cilantro leaves.  Drizzle sauce over the shrimp.  ENJOY!Notes:
    • If you’re using bamboo skewers, make sure to soak them in water for at least 30 minutes before cooking to prevent burning or catching fire. Don’t skip this step! You can also use stainless steel skewers.
    • Use tongs to flip the skewers to prevent burning your hands.
    • Don’t overcook the shrimp!  They will turn tough and rubbery. And remember, things continue to cook when you remove them from the heat.
    • Adjust the seasoning in the sauce to your taste. You can add the ingredients a little at a time, and adjust as you go.

Hello, I’m Natalie!  I’m a professionally-trained chef, culinary instructor and recipe developer living in Ann Arbor. A career change, a trip through culinary school 20 years ago, and being a lifelong Julia Child enthusiast has led me to a career doing my very favorite thing:  making food and cooking approachable to home cooks of all ages!   

My passion for creating great food experiences and getting people excited about learning and having fun in the kitchen is always at the heart of what I do.  You can find me at NatalieMarbleCooks.com.  And on social media you can find me at @NatalieMarbleCooks.  Sign up for my bi-weekly email newsletter here, where I share family-friendly recipes, tips & tricks, new class information, and hopefully a little inspiration!

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