Spicy Asian Grilled Shrimp
Recipe: Spicy Asian Grilled Shrimp
From: a HR health pamphlet at my job
Serves: 5-6
2 lb. raw large shrimp, peeled and deveined
1 Tbsp. soy sauce
2 Tbsp. dry sherry
2 Tbsp. minced garlic
2 Tbsp. minced fresh ginger
1 Tbsp. sesame oil
1 Tbsp. canola oil
1-1/2 tsp. sugar
1/2 tsp. ground cayenne
Mix all marinade ingredients in a medium glass or ceramic bowl. Stir in shrimp and marinate, refrigerated, for at least 1 hour or up to 8 hours, stirring occasionally. Remove from refrigerator 15 minutes before grilling. Thread shrimp onto skewers (if using bamboo skewers, soak in water for at least 30 minutes beforehand). Grill over medium-high heat for about 3 minutes per side, until curled and pink.
Notes: You can also use a perforated grill rack, but it’s easier to flip them on skewers. My SO who is fairly indifferent to shrimp really liked this one.
From: a HR health pamphlet at my job
Serves: 5-6
2 lb. raw large shrimp, peeled and deveined
1 Tbsp. soy sauce
2 Tbsp. dry sherry
2 Tbsp. minced garlic
2 Tbsp. minced fresh ginger
1 Tbsp. sesame oil
1 Tbsp. canola oil
1-1/2 tsp. sugar
1/2 tsp. ground cayenne
Mix all marinade ingredients in a medium glass or ceramic bowl. Stir in shrimp and marinate, refrigerated, for at least 1 hour or up to 8 hours, stirring occasionally. Remove from refrigerator 15 minutes before grilling. Thread shrimp onto skewers (if using bamboo skewers, soak in water for at least 30 minutes beforehand). Grill over medium-high heat for about 3 minutes per side, until curled and pink.
Notes: You can also use a perforated grill rack, but it’s easier to flip them on skewers. My SO who is fairly indifferent to shrimp really liked this one.