Grilled Shrimp with Turmeric Citrus Sauce
Grilled Shrimp with Turmeric Citrus Sauce is loaded with citrusy, refreshing flavor that packs a slight punch. Each bite draws you in deeper and before you know it, you’ll have licked the plate clean!
Jump to RecipePeel and Devein the Shrimp
Buy the largest, uncooked, wild-caught (preferably) shrimp you can find for this recipe. Peel and devein shrimp. Cover with plastic wrap and refrigerate until ready to use.
Organize Turmeric Citrus Sauce Ingredients
Organize the ingredients for the Turmeric Citrus sauce – turmeric, garlic, ginger, fresh lime and orange juice, sugar (or honey), jalapeno, and rice wine vinegar.
Place Sauce Ingredients in Food Processor
While grill is heating, pulse turmeric citrus sauce ingredients in a food processor until combined. With the motor running, gradually stream in ⅓ cup vegetable oil and process until almost smooth. Season with salt.
Use 1/2 of Sauce to Marinate Shrimp, Reserve Other 1/2
Pour half of the sauce into a small bowl. Set aside for serving. Transfer remaining sauce to a medium bowl and add shrimp. Season with kosher salt and toss to coat. (Don’t leave the shrimp in the sauce for more than 10 minutes because the acid in the citrus will start to “cook” the shrimp.)
Grilling the Shrimp
Spray grill with non-stick oil and then immediately arrange shrimp on grill. Grill until bright pink and lightly charred, about 1-1 1/2 minutes per side.
Grilled Shrimp with Turmeric Citrus Sauce
Place grilled shrimp on a platter. Spoon reserved sauce over. For final touches, season with kosher salt (if needed), garnish with sliced jalapenos, lime and/or orange slices and serve with rice.
Grilled Shrimp with Turmeric Citrus Sauce
Ingredients
- 6 garlic cloves
- 2 habanero chiles or jalapenos seeds removed, rough chopped
- 1 3" piece ginger peeled, thinly sliced
- ⅓ cup fresh lime juice
- ⅓ cup fresh orange juice if possible
- 1 tablespoon granulated sugar or honey
- 2 teaspoons unseasoned rice vinegar
- ½ teaspoon ground turmeric
- ⅓ cup vegetable oil
- kosher salt to season sauce and final dish
- 2 lbs. large shrimp (8-12 count) peeled, deveined
- rice for serving; optional
- jalapeno, lime and/or orange slices optional garnish
Instructions
- Prepare the grill to medium-high heat.
- Peel and devein shrimp. Cover with plastic wrap and refrigerate until ready to use.
- While grill is heating, pulse garlic, jalapeno, ginger, lime juice, orange juice, sugar, vinegar, and turmeric in a food processor until combined. With the motor running, gradually stream in ⅓ cup vegetable oil and process until almost smooth. Season with salt.
- Pour half of the sauce into a small bow. Set aside for serving.
- Transfer remaining sauce to a medium bowl and add shrimp. Season with kosher salt and toss to coat. (Don't leave the shrimp in the sauce for more than 10 minutes because the acid in the citrus will start to "cook" the shrimp.)
- Spray grill with non-stick oil and then immediately arrange shrimp on grill. Grill until bright pink and lightly charred, about 1-1 1/2 minutes per side.
- Place grilled shrimp on a platter. Spoon reserved sauce over.
- For final touches, season with kosher salt, garnish with sliced jalapeno peppers, lime and/or orange slices and serve with rice if desired.
Notes
Recipe from Bon Appetit.
If you like this recipe, you may also like these other GFchow recipes. Sauteed Shrimp Cocktail, Grilled Scallops with Nori and Lime Mayo, and Pan Seared Tuna with Avocado and Soy-Lime Dressing.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
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