Description
Experience the bold flavors of Bang Bang Shrimp Skewers, featuring juicy, tender shrimp grilled to perfection and coated in a spicy, creamy sauce. Served alongside a vibrant homemade coleslaw, this dish offers a delightful combination of smoky, spicy, and tangy notes perfect for summer barbecues or a quick, tasty dinner.
Ingredients
Units
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For the Slaw:
- 2 cloves garlic minced
- 2 tbsp avocado oil
- 1 tbsp rice vinegar
- 1/2 tsp toasted sesame oil
- 1/2 tsp ground ginger
- 2 tbsp lime juice
- 8 oz coleslaw mix (or shredded cabbage)
- 2 tbsp finely chopped cilantro leaves
- Salt and pepper to taste
For the Bang Bang Sauce:
- 1/3 cup homemade mayonnaise
- 2 cloves garlic minced
- 1/2 tsp fish sauce
- 1-2 tbsp sriracha (adjust for spice preference)
- 1 tbsp lime juice
- Pinch of salt
For the Shrimp:
- 8 wooden skewers (soaked in water for 10 minutes)
- 1 1/2 lbs jumbo shrimp peeled and deveined with tail off
- 2 tbsp avocado oil
- 1 tsp sesame oil
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Soak Skewers: Prior to starting, soak the wooden skewers in warm water for at least 10 minutes to prevent burning during grilling.
- Make the Slaw: In a large mixing bowl, whisk together garlic, avocado oil, rice vinegar, toasted sesame oil, ground ginger, and lime juice until well combined. Add the coleslaw mix and chopped cilantro, tossing everything to coat evenly. Season with salt and pepper to taste. Set aside while preparing the shrimp.
- Prepare the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, garlic, fish sauce, sriracha, lime juice, and a pinch of salt until smooth. Set aside for serving.
- Marinate Shrimp: In a large bowl, toss the shrimp with avocado oil, sesame oil, salt, and pepper until well coated. Thread the shrimp onto two skewers parallel to each other, fitting 6 shrimp per set of skewers, to prevent spinning.
- Preheat Grill: Heat the grill to medium-high (350-400°F). Lightly oil the grill grates using a paper towel dipped in oil held with tongs to prevent sticking and flare-ups.
- Grill Shrimp: Place the skewers on the grill, lid closed, and cook for about 2 minutes per side until the shrimp are nearly cooked through. Brush generously with the Bang Bang sauce and cook for an additional 1-2 minutes until fully cooked and opaque.
- Finish and Serve: Remove shrimp from grill, brush with any remaining sauce, and serve immediately alongside the prepared slaw.
Notes
- Use jumbo shrimp for larger, more satisfying bites.
- Adjust the sriracha in the sauce for preferred spice levels.
- Soaking skewers prevents them from burning on the grill.
- Grilling time may vary slightly depending on the heat of your grill and size of shrimp.
- Serve with lime wedges for extra tang, if desired.
Nutrition
- Serving Size: 1 skewered shrimp and approximately 1/2 cup slaw
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 155 mg
