Grilled Jumbo Shrimp with Vietnamese Beef Tenderloin Wrap


  • ½ cup Sweet chili dipping sauce
  • ¼ cup Soy sauce
  • 2 Green onions, thinly sliced
  • 2 tbsp chopped Cilantro
  • 2 tbsp minced ginger
  • 2 tbsp Rice vinegar
  • 1 tbsp Mirin
  • 1 tsp Fish sauce
  • 1 tsp Sesame oil
  • salt and pepper to taste
  • 16 Jumbo shrimp, peeled and deveined size 12-15 per lb.
  • 16-24 slices Vietnamese beef tenderloin, thinly sliced

Note: the beef is beef tenderloin that has been frozen and then thinly sliced on a slicing machine and layered. It may be found in specialty Asian food stores frozen. To work with this beef thaw overnight in refrigerator and then carefully separate each slice to wrap the shrimp. This beef is used in Vietnamese and Korean barbecues.

8 Chopsticks

In a bowl whisk together the sweet chili dipping sauce, soy sauce, green onions, cilantro, ginger, mirin, fish sauce, and sesame oil, and season to taste with salt and pepper. Set aside

Wrap each shrimp around the middle with one to two pieces of thinly sliced beef tenderloin. Skewer each shrimp onto a chopstick. Fold the shrimp and drive the skewer through the tail and the head to stabilize it. Cover and refrigerate for 1 hour.

Preheat grill to medium high. Season shrimp with salt and pepper

Grill for 3 minutes per side basting with sweet chili sauce until the shrimp is just cooked through and opaque in color. Remove from heat and serve with dipping sauce and rice noodle salad.

Serves 4 people

shrimp wrap