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For the oriental shrimp:
teaspoon shredded ginger
tablespoon Hoisin sauce
tablespoon yellow hot pepper paste (optional)
For the cabbage salad:
cabbage, finely sliced
red bell pepper, very finely sliced
Fresh coriander leaves, to taste
Salt and pepper, to taste
For the oriental shrimp:In a bowl, combine the shrimp with the garlic, ginger, soy sauce, Hoisin sauce, yellow hot pepper paste (optional) and lemon juice. Cover and refrigerate for at least 1 hour.
String 3 shrimp on a skewer and grill for 3 minutes. Flip over and cook 1 extra minute.
Serve over cabbage salad.
For the cabbage salad:In a bowl, combine all the ingredients and dress with vinaigrette.
- Try alternating the shrimp with cocktail onions and tomato cherries for a different kebab.
- If you don’t eat shrimp, use chicken, but cook it for more time.
- Replace the cabbage salad with couscous, chickpeas or rice noodles.
More About This Recipe
- Each time you fire up the grill, you’re opening up a world of endless possibility when it comes to satisfying your taste buds. This marinated shrimp is a perfect example of grilled dishes. Pair it with a fresh and colorful cabbage salad for a complete, light and delicious lunch. Best of all, this shrimp cooks up in under ten minutes; you decide how long to marinate it. You can even leave it overnight.This simple marinade is not only easy to whip up, but I’m sure you probably already have all the ingredients you’ll need in your pantry. The flavor combination is delicious and, to give the shrimp an extra, adult kick, add a few tablespoons of Pisco or any other liquor you have on hand.Before cooking the shrimp, drain well, string on the skewers and grill for a few minutes so they’re nice and juicy. Be careful not to leave on the grill too long, since the shrimp will dry out and be less appetizing. I like to peel and devein the shrimp before marinating, but if you want you can marinate and cook them whole and each person can peel their shrimp as they eat them.Pair this dish with an ice cold beer or a fruity white wine. You’ll love the combination!
Honey Soy Shrimp
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Honey Soy Shrimp – This incredible sweet and salty shrimp is ready in just under 15 minutes. A delicious appetizer that’s sure to impress your guests!
Honey meets fresh garlic and ginger meets plump juicy shrimp. These meaty little morsels swim in a finger licking sauce. Can it possibly get any better?
These shrimp are really to die for. I had some of that marinade left over, so after cooking the shrimp I added it to the skillet and cooked it for a couple minutes until it reduced a bit and thickened, then just use that to dip your shrimp in. Totally awesome!
But shrimp! Do you all love shrimp as much as I do? There’s something so perfect about these little critters that I just can’t get enough of. I used jumbo shrimp in this recipe, but any shrimp will do, except the little baby ones that come precooked.
You want to be able to bite into one of these babies and feel the juicy meat of the shrimp loaded with all those yummy flavors from the honey, soy sauce and all that garlic. If it were summer, I would have threaded them on some skewers and grilled these puppies to pure perfection.
However, making them in a skillet did have its advantage. You cook them in that yummy sauce you’ll just want to lick off the pan although I recommend you let it cool a bit off first for your tongue’s sake.
Thai Grilled shrimp: 60 Seconds on the Grill
This Spicy Thai Grilled Shrimp is simply irresistible. The shrimp is absolutely succulent, tender, and grilled to perfection in just 60 seconds. Thai style shrimp kebabs boast a nice kick (take down the cayenne if you wish, but it’s sooo good the way it’s written.) They’re sweet, tangy, and 100% yum.
The super fast cook time is one of the great virtues of shrimp – it cooks in a blink, which makes it equally great for busy weeknights and weekend gatherings.
At your next backyard cookout, consider placing some of these Thai grilled shrimp skewers on the grill for appetizers, along with this easy mango cooler cocktail. Or serve these shrimp skewers alongside these sweet ‘n spicy glazed chicken skewers for a kebab party.
The sauce is essentially a quick and easy Chilli Jam – and it’s lip smackingly delish!
I promise I’m not exaggerating when I say that this really does taste like Spicy Stir Fries you get from modern Asian restaurants. I don’t claim this to be authentic Asian because it probably isn’t an authentic Asian stir fry but every ingredient in the sauce is certainly used in many Asian dishes!
- Don't over cook the shrimp because it will change to a tough and dry texture.
- Remember to add chili garlic sauce depending on how hot you can handle. I suggest adding half tablespoon at a time.
What is chili garlic sauce?
Chili garlic sauce is a sauce with garlic and chili. I like to use Lee Kum Kee garlic chili sauce or my homemade garlic chili sauce. In this recipe, I used Lee Kum Kee garlic chili sauce because the sauce is not that spicy.
Can I use butter to substitute vegetable oil?
Yes, definitely you can use butter instead of vegetable oil. Actually, Western likes to use butter to cook shrimp and seafood.
Peel and devein shrimp. Blot dry with paper towels and place in a resealable plastic bag.
Combine marinade ingredients together in a bowl or large mixing cup.
Pour mixture over shrimp. Seal bag and place in refrigerator for 20 to 30 minutes, but no longer than that as the acid from the lemon juice will begin to soften the shrimp.
Preheat grill for medium-high heat. Right before placing shrimp on the grill, oil grill grates well-using tongs and paper towels dipped in oil. Make about four passes to create a non-stick surface.
Remove shrimp from bag and discard marinade. Place shrimp on grill and allow to cook for 2 to 3 minutes on each side or until they appear pink and firm all the way around.
Remove from heat and serve immediately with a little extra chopped cilantro or basil on top. Enjoy!
- Shrimp cook fast enough that you can keep the grill lid up you also need to watch them carefully to prevent overcooking. Remove the shrimp from the grill right as they're done, or even a little before they're ready (the residual heat will finish cooking them).
- Depending on the style of your grill, it might be easier to thread these jumbo shrimp onto skewers before grilling. Place about 4 to 5 shrimp onto each skewer and cook as instructed. Alternatively, you can place the shrimp with a little bit of the marinade in a tightly sealed aluminum foil pouch and put on the grill for about 10 minutes.
- Since this marinade would also be great as a sauce to drizzle over the shrimp once they're cooked, consider doubling the recipe, saving half to use when serving.
- If you don't care for cilantro, substitute flat leaf parsley. This recipe will actually work with almost any fresh herb, so replace or add as you please.
- If you enjoy a little extra spice, add just a dash of cayenne pepper to your marinade. Be careful, however, as more than a dash could be overwhelming.
- Chopped scallions (green onions) make a nice topping for this dish and can add a touch of elegance.
- For a taste of down under, try this Australian Shrimp on the Barbie recipe.
I’ve had it on my mind to turn my popular Bangin Good Shrimp recipe into an easy summer dish, skewers grilled to perfection. Now that the weather is warmer, we’ve been grilling almost every night. The excitement of being able to grill again and not dirty my kitchen is always great!
These make a fabulous appetizer, 2 skewers would be a perfect starter to any party paired with Asian Cabbage Mango Slaw or you could turn it into a weeknight meal served over Edamame Fried Rice. Enjoy!!
- Mix together the grilled shrimp skewers marinade by combining the sesame oil, soy sauce, chili garlic sauce and minced garlic.
- Place shrimp and half of the marinade in a ziplock bag. Let marinate for at least 15 minutes.
- Thread shrimp onto skewers.
- Grill until shrimp is cooked through, flipping once to ensure even cooking.
- Brush with remaining sauce and garnish with sesame seeds, if desired.
How Long to Grill Shrimp Skewers?
Shrimp cook incredibly fast! These sesame shrimp skewers need to grill for just 2 to 3 minutes per side over medium heat. You’ll know the shrimp are done when they’re pink all over.
How To Make: Asian-Inspired Shrimp Skewersby Melissa Jacobs
How To Make: Asian Shrimp Skewers. Image credit: Hangry.Recipes
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Enjoy these easy-to-make shrimp skewers grilled on the BBQ (or a grill pan) with a delicious Asian-style marinade of chilli, ginger, coriander and soy sauce.
The addition of honey makes the marinade caramelise over the shrimp and this slightly sweet taste pairs wonderfully with the smokiness from the grill and the bite of chilli. An amazing flavour burst!
These sweet, sticky and mildly spicy Asian-inspired shrimp skewers also make for the perfect platter food as you welcome summer at the pool or a picnic with family or friends.
You can baste the shrimp with the sweet chilli marinade or simply marinate them for about 10 minutes before they hit the grill. Make sure that you grill the Asian-inspired shrimp skewers over high heat until just cooked. Do not overcook or the shrimp will become rubbery. This will only take about two minutes per side, depending on how big the shrimp are.
Alternatively, one could also prepare the marinated shrimp quickly in a skillet.
Chinese Grilled Shrimp
My parents grill outdoors quite often, they live in Las Vegas so they can pretty much grill year-round (though I bet during the hottest summer weeks, you could grill directly on the sidewalk). Mom is one of the best hostesses I know, always making sure that there is plenty of food and drink to feed all the guests plus extra in case 30 more people show up.
I have to confess, I&rsquom the same way too. The extra food never gets wasted &ndash our guests can bring home a leftovers or our animals get a nice treat. Our dogs, Coco and Buster, gets first dibs&hellip..then the 10 hens and then lastly, the compost worms get to feast. If we happen to to have shellfish shells, like lobster shell, clam shell or shrimp shells, the hundreds of little Bluegill fish in our pond get a treat.
This is a recipe that I&rsquove learned from Mom, who has such talent for creating simple, but powerful recipes. Shrimp are marinated with what I call the &ldquoChinese Trinity&rdquo &ndash the trio of garlic, ginger and green onion. In addition, I&rsquove added minced hot chile pepper from our garden.
The Holy Trinity of Chinese Cooking
If you&rsquore familiar with New Orleans cooking, you&rsquoll know that the &ldquoHoly Trinity&rdquo begins many Cajun and Creole recipes: a saute of onion, green bell pepper and celery.
In Chinese Cooking, the three key aromatics are a stir fry of garlic, ginger and green onion. These three ingredients dominate much of Chinese recipes. If you have time, read Tiger & Strawberries (one of the very first food blogs that I fell in love with 5 years ago) article on The Chinese Triad. Barbara&rsquos post is thorough and also provides some cooking tips on how to use this triad of aromatics.
Mom&rsquos Chinese Grilled Shrimp is one of the simplest recipes that highlights how powerful the combination of green onion, garlic and ginger can be. You can marinate the shrimp overnight or even for just a few minutes if you don&rsquot have time.
Other ingredients that you can add to The Chinese Trinity that are great with this recipe are: cilantro, minced hot chile pepper, orange zest, Chinese 5-spice powder (just a pinch), sesame oil (just a dribble) , Chinese rice wine (just a splash).