Sweet and Spicy Honey Grilled Shrimp
Ingredients
The shrimp
-
2-2½
lb.
raw, shelled, de-veined shrimp
The marinade
-
1
Tbsp.
minced or pressed garlic
-
¼
c.
minced fresh ginger
-
¼
c.
hot chili garlic paste
-
½
c.
sweet chili garlic paste
-
1
c.
honey
-
1
c.
fresh-squeezed lime juice
-
½
tsp.
Kosher salt
-
1
tsp.
freshly-ground black pepper
-
1
c.
canola oil
Instructions
- Rinse the shrimp in cold water and place them in a large Ziploc bag.
- In a large bowl, combine garlic, ginger, both chili pastes, honey, lime juice, salt, pepper, and oil, and whisk thoroughly.
- Set aside 1 cup of the marinade and pour the remaining mixture over the shrimp, then refrigerate for at least 24 hours and up to 48 hours.
- When ready to cook, thread the shrimp onto skewers, soaking bamboo skewers in water for at least ½ hour if using.
- Preheat the outdoor grill, reducing heat to low once hot.
- Quickly place all skewers over the heat and brush with the reserved marinade.
- Cook for 1½ to 2 minutes, flip the skewers, and brush or drizzle with the remaining marinade.
- Cook for another 1½ to 2 minutes, or until the shrimp are opaque and pink.
- Remove the skewers from the grill and transfer the shrimp to a platter, drizzling with any remaining reserved marinade and squeezing lime juice over them.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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