Xinjiang-style Spicy Grilled Shrimp

Ingredients

In this Xinjiang adaptation of Phoenix Tail Shrimp, we incorporate the distinct flavors and spices of Xinjiang cuisine. The original Chinese dish is typically stir-fried, while our Xinjiang-style recipe calls for grilling the shrimp to enhance the smoky flavors. We also use a combination of cumin, chili powder, garlic, and Sichuan peppercorns to create a spicier and more robust marinade, reflecting the bold and aromatic profile of Xinjiang cuisine. We alse have the original recipe for Phoenix Tail Shrimp, so you can check it out.

• 1 pound (450g) large shrimp, peeled and deveined 1 pound (450g) large shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons chili powder 2 tablespoons chili powder
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon minced garlic 1 tablespoon minced garlic
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 3g, 0g
• Protein: 24g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine vegetable oil, soy sauce, chili powder, ground cumin, minced garlic, crushed Sichuan peppercorns, and salt.
2. 2.
   Add the shrimp to the marinade and toss until well coated. Let it 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 turn pink and slightly charred.
6. 6.
   Remove the shrimp from the grill and garnish with fresh cilantro.
7. 7.
   Serve hot with lemon wedges on the side.

Treat your ingredients with care...

• Shrimp — Ensure that the shrimp are fresh and properly deveined before marinating. Overcooking can result in rubbery texture, so keep an eye on them while grilling.

Tips & Tricks

• For an extra kick of heat, add a pinch of red pepper flakes to the marinade.
• Soak the wooden skewers in water for 30 minutes before threading the shrimp to prevent them from burning on the grill.
• Serve the grilled shrimp with a cooling yogurt-based dip to balance the spiciness.

Serving advice

Serve the Xinjiang-style Spicy Grilled Shrimp as a main course alongside steamed rice or naan bread. It pairs well with a fresh salad or grilled vegetables for a complete and satisfying meal.

Presentation advice

Arrange the grilled shrimp skewers on a platter, garnish with fresh cilantro, and serve with lemon wedges on the side. The vibrant red color of the shrimp will make for an eye-catching presentation.