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Grilled Shrimp with Turmeric Citrus Sauce

Prep Time20 minutes
Cook Time3 minutes
Total Time23 minutes
Course: dinner
Cuisine: Cuban
Keyword: citrus, ginger, gluten free, grilled shrimp, shrimp, turmeric
Servings: 4 people
Author: GFchow @ gfchow.com

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

The sauce is really delicious but keep in mind it's thin which is why serving it with rice is the best way to sop up all of that deliciousness!
Try using this sauce on other seafood and fish.
If you want a spicier dish, either leave some of the seeds in the jalapeno or add more jalapenos.