Chile Ginger Marinated Shrimp
Ingredients
-
1
pound
large shrimp, deveined, peeled, tail on
-
3
Tablespoons
sesame oil
-
2
Tablespoons
coconut aminos or tamari
-
1
Tablespoon
Asian chili sauce (gluten free)
-
1
Tablespoon
fresh chopped ginger
-
1
teaspoon
minced garlic
-
1
teaspoon
minced fresh ginger
-
1
teaspoon
lime juice
-
1
teaspoon
honey
-
to taste
sea salt
-
optional
sesame seeds to garnish
-
pineapple watermelon salsa for plating
Instructions
- Whisk together the marinade ingredients in a small bowl and combine with shrimp in a ziplock bag or bowl, reserving some marinade for brushing later.
- Refrigerate the shrimp and marinade for 20-30 minutes.
- Prepare the salsa by combining its ingredients in a bowl and chilling in the fridge.
- For broiling, preheat the broiler to 500°F, line a sheet pan with foil, place shrimp on skewers, and broil for 5-6 minutes, turning halfway through.
- For grilling, soak wooden skewers in water, preheat the grill, spray with oil, place shrimp on skewers, and grill for 5-6 minutes, flipping halfway through.
- Ensure shrimp is opaque and whitish when fully cooked, then brush with extra marinade and sprinkle with sesame seeds before serving.
- Serve with watermelon salsa or other sides.
Nutrition Facts (estimated)
Servings
5
Calories
174
Total fat
7.4g
Total carbohydrates
4.3g
Total protein
23g
Sodium
313.9mg
Cholesterol
182.5mg
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