TCC's Death-Free Grilled Shrimp

Submitted by The Cynical Cook

A non soy alternative to my no-recipe shrimp created for individuals with a soy allergy. Surprisingly, they seem to have turned out as good as the original.

The key ingredient here is fish sauce a rather stinky concoction offermented pressed anchovies, water, salt, and sugar. However, the saltiness and citrus contrasts well with the natural sweetness of the shrimp itself.


  • 1/3 cup Fish Sauce (nam pla)
  • 2 tablespoons sugar
  • 3 tablespoons Honey
  • Several shakes of Ground ginger
  • Couple drops of Maggi Sauce
  • Juice of one lemon
  • 1 bag of Peeled shrimp
  • Plastic ziplock bag


  1. Mix all ingredients except for shrimp into ziploc bag. Zip up and shake until honey and sugar is dissolved.
  2. Taste marinade. It will be extremely salty, very pungent, but slightly citrusy and a touch sweet.
  3. Put peeled shrimp into ziploc bag and compress to get all air out. Marinate for at least three hours.
  4. Pour the marinade down the drain, it is quite pungent and you do not want to spill it on your hands. Skewer shrimp and grill on the barbie or underneath a hot broiler until they turn just pink.


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