Grilled Shrimp with a Bangin’ Canjun Sauce


I have a “famous” friend … and local Richmonder’s have probably seen her on NBC 12 as a newscaster over the last few years! Oh, yes … CASEY NICHOLSON!!!

I met her through a volunteer organization that I have been involved with over the last 9 years. (Junior League of Richmond, I must admit, although I would NEVER tell her this … I was star struck! ūüôā ¬†She came into the room looking like she had just come off a movie set! ¬†She sat down and within moments all “that” went away, and she just became a volunteer. A woman who really wanted to help her community. ¬†She was down-to earth during that first meeting and put “us” all at ease by¬†telling us funny stories about how people would write in daily giving their opinions about what she wore, how she did her hair, or what color lipstick she choose. Can you imagine who has that much free time? Lame. She is naturally pretty, so hopefully none of those comments ever bothered her.

Over the years, I watched her become a mother, take on leadership positions within the league and make the tough decision to put her booming journalism career on hold.  She has done all of these with such grace.  She even recently packed up her two young boys and moved to NY where her husband had gotten a great job opportunity. (All while being pregnant with her THIRD!!!)  We already feel the void within the JLR, and I know all of her friends in RVA are feeling that, too.

A few weeks ago in a blog, I had asked for some new recipes to try. Casey quickly sent me one that she had tried and liked. It’s from There are a ton of healthy recipes on that site, I would recommend you checking it out when you have time. ¬†This one is for the Bangin’ Shrimp Skewers.

Two things about this recipe: You are going to have to hit the grocery store … I¬†know … normally I love how most of my recipes you can make with items that are already in your pantry. ¬†Not this one … but it’s worth it! Secondly, you can use the sauce on ANYTHING – chicken, sandwiches, veggies, pasta, rice or quinoa.

So, head to your local grocer and pick up bottles of Thai Sweet Chili Sauce and Sriracha (it’s a red hot sauce). You should find both in the Asian section of your market. I had never used either but they are apparently very common.

Let’s get started … Mise En Place (if your new to my blog, mise en place is getting out all of your ingredients BEFORE you start your recipe)

The sauce … just 4 ingredients!

2 1/2 T light mayo – You can use vegan mayo, too. (If you haven’t used this before … try it. You can’t tell the difference in a sauce like this or when used in a tuna or chicken salad. I promise.)

2 T scallions, chopped fine, 1 1/2 T Thai Sweet Chili Sauce  and 1/2 t of Sriracha (or to taste)

Combine the above into a small bowl and set aside or refrigerate until your ready to use. (This sauce will hold for a few days, so you can make it ahead of time.)

For the Shrimp: (Time to get your Grill going)

40 Large Raw Shrimp – shelled and deveined. (You all know I am cutting back on my seafood, so I did about 15 shrimp for the family and had left over sauce, which I put on chicken for the husband a few nights later!)

Fresh Cracked Pepper

Skewers- If you use wood skewers, soak them for about 20 minutes in water. If you forget that step … I have “HEARD” that they will either catch on fire right in front of your eyes or just slowly burn … lol ¬†I used metal skewers this time so I didn’t have that problem. ¬†AGAIN!

Put the shrimp on the skewers and season with pepper. (You could also skewer pieces of chicken, firm tofu or veggies.)

Grill your shrimp for about 4-6 minutes on each side. You want the shrimp to turn white on both sides.  If you needed to do this on your range, you would sauté on high for just 2-3 minutes on each side. Overcooked shrimp gets tough.

Once the shrimp is of the grill, brush the sauce on the shrimp and serve!

Casey, thanks again for your friendship and this recipe! We miss you in RVA, but know that you will settle in quickly to your new home.

Good news about shrimp … 5 large shrimp only have 100 calories and a lot of protein! So, don’t feel any guilt about enjoying this dish.

Grill on!



One Reply to “Grilled Shrimp with a Bangin’ Canjun Sauce”

  1. I’m officially blushing! So glad you liked the recipe. And the sauce is so versatile it will be fun to “dress up” other things with it, too. Score one for the good guys!

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