Grilled Shrimp Skewer Recipe

Name: Noodles GRILLED SHRIMP SKEWER Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 0.25 cups low-sodium soy sauce; 2 tbs fresh lime juice; 1 tbs honey; 1 tsp sesame oil; 2 tsp minced garlic; 1 tsp fresh grated ginger; 0.25 tsp crushed red pepper flakes; 0.25 tsp black pepper; 1 lbs large shrimp, peeled and deveined (16-20 count per lb); 8 pieces wooden or metal skewers (if wooden, soaked 30 min); 1 tbs olive oil (for grill brushing); 2 tbs green onions, sliced (optional garnish); 1 tsp toasted sesame seeds (optional garnish)

Inspired by Noodles

Time35m

Serves4

soy sauce

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Ingredients

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Marinade

1/4 cups low-sodium soy sauce

2 tbs Fresh lime juice

1 tbs Honey

1 tsp Toasted sesame oil

2 tsp minced garlic

1 tsp fresh grated ginger

1/4 tsp Crushed red pepper flakes

1/4 tsp black pepper

Shrimp & Assembly

1 lbs large shrimp, peeled and deveined (16-20 count per lb)

8 pieces wooden or metal skewers (if wooden, soaked 30 min)

1 tbs olive oil (for grill brushing)

2 tbs green onions, sliced (optional garnish)

1 tsp toasted sesame seeds (optional garnish)

Method

Marinade

Make the marinade

In a medium bowl whisk together soy sauce, lime juice, honey, sesame oil, minced garlic, grated ginger, crushed red pepper flakes, and black pepper until honey is dissolved and mixture is homogenous.

Taste and adjust

Taste the marinade and adjust balance: add a pinch more honey if too salty, or 1/2 tbs extra lime juice if too sweet.

Shrimp & Assembly

Prepare shrimp

Pat shrimp dry with paper towels. If tails are on and you prefer removed, trim tails; otherwise leave on for presentation. Place shrimp in a shallow dish or resealable bag.

Marinate

Pour about three-quarters of the marinade over the shrimp, reserving the remaining marinade for basting/finishing. Turn shrimp to coat evenly. Cover and refrigerate for 15–30 minutes (no more than 30 minutes to avoid shrimp becoming tough). Discard any marinade that has contacted raw shrimp except the reserved portion.

Skewer shrimp

Thread 4–6 shrimp per skewer, piercing once near the tail and once near the thick end so they lie flat and secure. Leave a small space between each shrimp so heat circulates and they cook evenly.

Preheat grill

Preheat an outdoor grill or grill pan to medium-high (about 400–450°F / 200–230°C). Oil the grates or brush olive oil on shrimp to prevent sticking.

Grill

Place skewers on the hot grill. Cook 2–3 minutes per side, turning once, until shrimp are opaque and firm and register 120–125°F (49–52°C) for a slightly firm texture (carryover will bring them to 130–135°F). During the last minute of cooking, brush with the reserved marinade to glaze (do not brush earlier to avoid contamination).

Rest and garnish

Remove skewers from grill and let rest 2 minutes. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately with extra lime wedges if desired.