Let's get grilling

1 For the Dipping Sauce: Mix the following ingredients in a mixing bowl to combine together: hoisin sauce, ¼ teaspoon sriracha, rice vinegar.
2 Top with 2 tablespoons chopped peanuts.
3 For the Shrimp: Soak your bamboo skewers for 1 hour to prevent them from burning on the grill.
4 Combine the following ingredients to make the shrimp marinade: garlic, shallot, lemongrass, 1 tablespoon Sriracha, brown sugar and fish sauce.
5 Put your shrimp and marinade into a bag and marinate for 3 hours or overnight.
6 Place each shrimp onto the skewers, careful not to overcrowd.
7 Set your Masterbuilt to 600°F.
8 Oil your grill with canola oil.
9 Place your skewers on the grill. Cook the shrimp skewers 1 minute on each side.
10 Serve with the following ingredients and the Dipping Sauce: Boston green leaf lettuce separated into whole leaves, julienned carrots, julienned English cucumbers, red onion, lime, fresh cilantro.
Cooking for 4 people


  • jumbo prawns, peeled and deveined
  • garlic, minced
    2 cloves
  • shallot, minced
  • lemongrass, minced
    1 stalk
  • Sriracha
    1 tablespoon
  • brown sugar
    2 tablespoons
  • fish saice
    2 tablespoons
  • bamboo skewers

Dipping Sauce:

  • hoisin sauce
    ¼ cup
  • chopped peanuts
    2 tablespoons
  • Sriracha
    ¼ teaspoon
  • rice vinegar
    ½ tablespoon

Wrap Ingredients:

  • Boston green leaf lettuce
  • julienned carrots
    ½ cup
  • julienned English cucumbers
    ½ cup
  • red onion
    ½ cup
  • lime, cut into wedges
  • fresh cilantro, stalks removed
    6 sprigs

Credit: Recipe created by Howard and Anita Hsu of Sweet Auburn BBQ on behalf of Kingsford and Masterbuilt

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