Grilled shrimp are an easy and wonderful treat. But sometime you want a recipe that is a bit different or your are craving an exotic shrimp recipe. This is the place to find some new grilled shrimp recipes to spice up your table! We will keep adding more grilled shrimp recipes to this page. So check back or subscribe or our blog or Facebook page for updates!
Be sure to buy your shrimp in the health and sustainable manner. Check out the Monterey Bay Aquariums Seafood Watch. For more info click on the link below.
This is a easy grilled shrimp recipe when you are looking for something different but not a lot of extra work. The presentation is nice on bamboo or metal skewers.
I like the spicy version of this shrimp recipe, but if you prefer mild omit the Sriracha chile sauce.
Serves 2 as an entree or 4 appetizers
1 Lb. shrimp 16-20 count or larger peeled, deveined
bamboo or metal skewers. If using bamboo soak for 1 hour prior to grilling.
4-6 green onions cut into 1 1/2 inch pieces
1-2 limes quartered
3 tablespoons fresh ginger peeled and chopped fine
1 teaspoon finely chopped garlic
1/2 tablespoon black pepper
3 tablespoons oil
1 tablespoon Soy Sauce
Spicy Hoisin Sauce and Glaze
1/3 cup hoisin sauce
1 teaspoon sriracha chile sauce or sambal olek * optional
1 tablespoon ketchup
2 tablespoons dry sherry
1 tablespoon brown sugar
1 teaspoon five spice powder
Peel and devein the shrimp. Prep the marinade and sauce ingredients. Add the marinade to the shrimp and about 1/4 of the sauce recipe. Reserve the remaining sauce.
Heat your gas grill or if using coals (preferred) make a multilevel fire.
Place your shrimp on skewers and space with pieces of green onions. When your grill is heated or coals are covered with a nice gray ash grill the shrimp. Usually it take three minutes or so on each side. Turn your shrimp and using a brush glaze with some of the remaining sauce, turn and grill each side briefly. Make sure that the glaze does not burn over coals that are too hot. Remove from the grill.
Serve with the remaining sauce on the side for dipping.
I like to serve this with a fried rice and Asian slaw. Very tasty!
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