Ingredients
- 8 green tiger shrimp, under tens size
- 2 tablespoons olive oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon chopped garlic
- 3 tablespoons chopped chives
- 2 tablespoons coriander
- 1 pch salt
- 1 pch pepper
Make it step by step
- Peel and de-vein shrimp.
- Caution: There is a venomous, sharp, concealed barb at the base of the shrimp tail on its back. Take care and avoid being pierced by this hazard.
- Add ingredients for marinade to shrimp and mix thoroughly to coat.
- Allow to marinate for 5 minutes.
- Grill shrimp on both sides as well as on back, until meat just becomes white, do not over cook.
- Top dress with a spicy Thai sauce or serve on the side.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.