We’re constantly chasing the perfect grilled shrimp—the kind that’s juicy and tender, not dry, with a flavor that’s truly unforgettable. This is the recipe that gets it right every single time. It’s all about the glaze.
We created a sweet, savory, and tangy lacquer that reduces into a thick, glossy coating. But the ingredient that pushes it over the top is our TIN MAN Sichuan Chili Crisp, which adds a smoky depth and that signature tingly heat. Brushed onto the shrimp in the final moments of grilling, it creates a sticky, caramelized crust that is completely addictive. This is pure fire, in the best way possible.
Serves 4
Ingredients
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2 pounds large shrimp (16/20 count), peeled and deveined
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2 teaspoons sake or dry rice wine
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For the Glaze:
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¼ cup fish sauce
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¼ cup rice vinegar
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2 tablespoons soy sauce
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2 tablespoons oyster sauce
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3 tablespoons light brown sugar
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2 tablespoons water
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1 tablespoon TIN MAN Sichuan Chili Crisp
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Prep
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Marinate the Shrimp. In a bowl, toss the shrimp with the sake. Cover and let it rest in the fridge for at least 30 minutes to firm up the texture.
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Make the Glaze. While the shrimp marinates, combine all glaze ingredients in a small saucepan. Bring to a low bubble over medium heat, then reduce to a simmer. Cook, stirring occasionally, until the mixture reduces by about half and becomes a thick, glossy syrup that can coat a spoon, about 6–8 minutes. Keep warm.
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Prepare the Grill. Build a two-zone fire by stacking your hot coals on one side of the grill. You’re ready to cook when the coals are medium-hot and covered in gray ash. Lightly oil the grill grates.
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Skewer and Grill. Thread the shrimp onto skewers (using two parallel skewers per row prevents them from spinning). Grill the shrimp directly over the hot coals for 2–3 minutes per side.
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Glaze and Finish. Once the shrimp are firm and just opaque, move them to the cooler side of the grill. Brush them generously on all sides with the warm glaze. Cover the grill for 1–2 more minutes to let the glaze set into a perfect sticky lacquer. Serve immediately.
TIN TIP
Serve these shrimp tucked into crisp lettuce wraps with grilled scallions and mushrooms. A squeeze of fresh lime, a sprinkle of sesame seeds, and a little extra glaze on the side brings it all together for the perfect, spicy-smoky summer meal.
Get the Key Ingredient
Tin Man Sichuan Chili Crisp – Smoky, spicy, and full of umami, this is the jar that brings the party and a signature tingle to any dish.
