Hands on time: 30 minutes
Total Time: 1 hour 30 minutes
Makes: 4 servings
Tip: grilling shrimp with shells on may be a little more work, but it infuses much more flavour into the meat!
Retsept
- 3 tbsp sodium-reduced soy sauce
- 1 tbsp olive oil
- Zest and Juice of 1 lime
- 2 tbsp brown sugar
- 3 cloves garlic, minced
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp chili flakes
- 2 lbs (16-20per lb) White Shrimp, shells on and deveined (see tip)
Valmistamine
In a large bowl, combine soy sauce, olive oil, lime juice and zest, brown sugar, garlic, coriander, cumin and chili flakes; mix until sugar dissolves. Add shrimp; mix well. Cover and let marinate for at least 1 hours.
Skewer shrimp onto pre-soaked bamboo or metal skewers.
On greased grill, preheated to high heat, grill shrimp, flipping once until shells are pink and meat has just turned opaque, about 5-7 minutes. Serve immediately with grilled veggies, fresh bread and Mediterranean-style salads (such as traditional Greek salad).
Switch It Up:
Grilled Shrimp Po’Boys: Slather brioche sausage buns with melted butter and lightly toast on the grill. Stuff buns with shredded romaine lettuce, halved cherry tomatoes, sliced red onion, crunchy pickle slices and peeled grilled shrimp and finish with a drizzle with spicy sriracha mayo.
Grilled Shrimp Lettuce Wraps: Layer shrimp onto bibb lettuce leaves with thinly sliced red cabbage, julienned carrot, sliced green onion, cilantro sprigs and drizzle with peanut satay sauce.
