Spicy Lime and Ginger Grilled Shrimp

11 Jul

This is an excellent summer recipe (and makes both a delicious main dish and a light salad side dish, so it’s kind of two for one). I usually make double the marinade and double the salad, and if you’re not into shrimp, the marinade works just as well with chicken tenders or strips of chicken breast. I found this recipe some time ago on Cooks.com, and have made it several times. It’s awesome.

You’ll want to start with about 2 lbs of shrimp or chicken. If using shrimp, they should be peeled and de-veined (and if you can buy them that way, bonus*). Wild caught shrimp is better.

MARINADE AND DRESSING:
3/4 cup fresh lime juice
1 tablespoon minced fresh ginger (shake in some dried)
2 garlic cloves, minced
2 shallots, finely chopped (finely chopped onion)
2 tablespoons finely chopped cilantro (parsley)
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes, or to taste
2 1/2 tablespoons lemon or lime marmalade (zest of 1 lime, squirt or 2 of honey)
1/3 cup olive oil

SALAD
1 European cucumber, halved and seeded
4 carrots, peeled
1 head red leaf lettuce
2 tablespoons finely chopped cilantro

I usually double the marinade and the salad parts (well, only one head of lettuce, but twice the cucumber and carrots) since they’re delicious with other things and allow me to make a whole grill-full of food.

  1. If using bamboo skewers, soak in cold water for at least 1 hour. This will prevent them from burning when grilled.’
  2. Combine the lime juice, ginger, garlic, shallots, cilantro, salt, black pepper, red pepper flakes, and marmalade in a small mixing bowl. Whisk until all the ingredients are well combined. Slowly add the olive oil, whisking until thoroughly incorporated. Taste and adjust seasoning.
  3. Thread the shrimp on short wooden skewers (4-6 to a skewer), and lay them flat in a shallow, non-aluminum dish. Pour half of the marinade over the shrimp and marinate for 1/2 hour, turning once or twice.
  4. Meanwhile, shred the cucumber and carrots using the shredding blade of a food processor. Place in a medium mixing bowl. Add enough of the remaining marinade to moisten the vegetables; reserve the rest for dipping.
  5. When ready to serve, prepare the barbecue for medium high heat grilling and place the skewered shrimp flat on the grill. Baste each side with the marinade and grill until just cooked, about 3 minutes on each side.

Serve either as whole skewers with the salad, or place the salad on a platter and top with the shrimp, serving with a spoon. Garnish with the chopped cilantro and pass the remaining marinade for dipping. The salad and marinade are delicious over jasmine rice as well, if you prefer a starch with your meal!

Delicious!

*I will make this recipe for anyone who will come to my house and peel and de-vein shrimp.

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