This is the perfect summer meal on the grill. The kick of heat from the chile glazed shrimp is cooled down by the refreshing salsa. If you have any leftovers, toss the shrimp and salsa together and serve over cold rice or crisp greens for a tangy summer salad.


  • For shrimp:

  • 6 whole dehydrated or fresh red Thai chiles
  • 1 large red bell pepper, stemmed and seeded
  • 1 Tbsp. sugar
  • 1 large orange, zest grated
  • 2 Tbsp. rice wine vinegar
  • 3 Tbsp. honey
  • 1 tsp. salt
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground ginger
  • bamboo skewers, soaked in water for 1 hour
  • 1 lb. large shrimp, shelled and deveined
  • 1 Tbsp. white sesame seeds
  • For salsa:

  • 1 x pineapple, peeled, cored, and diced
  • 1/2 red onion, finely diced
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 lime, juiced
  • 1 tsp. ground ginger
  • salt and pepper


For shrimp: If using dehydrated chiles, soak in warm water until softened, about 1 hour. Put both the chiles and bell peppers in a blender or food processor and pulse until smooth. Transfer chile mixture to a large bowl. Add sugar, orange zest, rice wine vinegar, honey, salt, ginger and coriander and mix together thoroughly. Skewer shrimp and place in a large casserole dish. Pour marinade over shrimp, cover with plastic wrap and refrigerate for 15 min. Preheat grill to medium-high while shrimp is marinating. Remove shrimp from marinade and grill for 1 to 2 min. per side. Brush with remaining marinade for last minute of grilling. Place skewers on a platter, sprinkle with sesame seeds and serve with the salsa. For salsa: In a medium bowl, combine the pineapple, red onion, cilantro, lime juice and ground ginger. Add salt and pepper to taste. Cover and refrigerate until ready to serve.


3 to 4 servings

Thanks To

Janet C. Johnston, Savory Spice Shop founder

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Savory Spice Shop Ingredients
Chile, Thai, Whole 1 oz bag $3.65
Coriander Seeds, Ground 1/2 oz bag $1.15
Ginger, Peruvian, Ground, Organic 1/2 oz bag $1.70
Sesame Seeds, White, Hulled 1 oz bag $1.25



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