Asian-style barbecued shrimp racks

Prep time: min
Total time: min
Serves 2
shell-on jumbo shrimp, from sustainable sources
3 tbsp
sweet chili sauce
1 tbsp
fish sauce
15 mL
1/2 bunch
fresh cilantro
fresh red chili
3/4 inch
2cm piece of root ginger
1 clove
(1/2 of the recipe):
0.4 g
saturated fat
0.1 g
11.5 g
10.4 g
9.5 g
1.2 mg


  1. Lay the shrimps out on a board in 2 rows of 6, side by side like a rack of ribs, with the heads all facing the same way. Skewer each rack together with 3 skewers (roughly 8 inches (20cm) in length), one through the middle and one to either side. Put aside.

  2. Mix the sweet chili sauce, the zest and juice of 1 lime and the fish sauce together in a tray. Pick the cilantro leaves and put to one side, then thinly slice the stalks and add them to the tray. Seed and thinly slice the chile and peel and finely grate the ginger, then scatter into tray. Crush in the garlic, then give everything a really good mix up. Add the racks of shrimps, then turn over a few times in the marinade to coat really well. Cover with plastic wrap and place in the fridge for at least 2 hours, but preferably overnight.

  3. When you’re ready, preheat the barbecue. Cook the racks on a hot barbecue for 3 to 4 minutes, or until golden and cooked through, turning every 30 seconds and basting with the remaining marinade.

  4. Once cooked, remove to a serving board, squeeze over the juice from the remaining lime, sprinkle with the reserved cilantro leaves, then serve with a fresh green salad, or as part of a barbecue spread.