Bahamian Mahyawa Shrimp

Ingredients

In this adaptation, the original Malaysian Mahyawa sauce is used to marinate and flavor the shrimp, which is a departure from its traditional use as a condiment. Additionally, the grilling technique is employed to enhance the flavors and textures of the shrimp, which differs from the usual Malaysian cooking methods. We alse have the original recipe for Mahyawa, so you can check it out.

• 1 lb (450g) large shrimp, peeled and deveined 1 lb (450g) large shrimp, peeled and deveined
• 4 tablespoons Mahyawa sauce 4 tablespoons Mahyawa sauce
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon fresh lime juice 1 tablespoon fresh lime juice
• 1 teaspoon Bahamian hot pepper sauce 1 teaspoon Bahamian hot pepper sauce
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 6g, 4g
• Protein: 20g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the Mahyawa sauce, vegetable oil, lime juice, Bahamian hot pepper sauce, and salt.
2. 2.
   Add the shrimp to the bowl and toss until they are evenly coated with the marinade. Let them marinate for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated shrimp onto skewers.
5. 5.
   Grill the shrimp for 2-3 minutes per side, or until they are pink and cooked through.
6. 6.
   Remove the shrimp from the grill and garnish with fresh cilantro.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Shrimp — Ensure that the shrimp are properly deveined and cleaned before marinating to remove any grit or impurities.

Tips & Tricks

• If you can't find Mahyawa sauce, you can substitute it with a mixture of tamarind paste, palm sugar, and a blend of Malaysian spices.
• Adjust the amount of Bahamian hot pepper sauce according to your spice preference.
• Soak the skewers in water for 30 minutes before threading the shrimp to prevent them from burning on the grill.
• Serve the Bahamian Mahyawa Shrimp with a side of coconut rice for a complete meal.
• For an extra burst of freshness, squeeze some lime juice over the grilled shrimp before serving.

Serving advice

Serve the Bahamian Mahyawa Shrimp as a main course, accompanied by coconut rice and a refreshing tropical salad.

Presentation advice

Arrange the grilled shrimp skewers on a platter, garnished with fresh cilantro leaves. Serve with a wedge of lime for an attractive and inviting presentation.