Description
These Asian Marinated Grilled Shrimp Skewers feature large shrimp marinated in a flavorful blend of butter, soy sauce, lime, ginger, garlic, and sugar, then grilled to perfection. The marinade imparts a savory, slightly sweet, and tangy taste, enhanced by fresh scallions, making these skewers an ideal appetizer or main course that’s quick to prepare and packed with vibrant flavors.
Ingredients
Units
Scale
For the Marinade:
- 3 Tbsp unsalted butter
- 2 Tbsp soy sauce
- 2 tsp fresh squeezed lime juice
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1 1/2 Tbsp sugar
For the Garnish:
- 2 thinly sliced scallions
For the Shrimp:
- 1 lb large shrimp, shelled and deveined
Instructions
- Create the marinade: Place the butter, soy sauce, lime juice, grated ginger, minced garlic, and sugar in a small saucepan. Whisk the ingredients together and heat over medium-low heat until it comes to a gentle simmer, stirring occasionally. Remove from heat, stir in the sliced scallions, and let the marinade cool to room temperature.
- Marinate the shrimp: Place the shelled and deveined shrimp into a resealable bag or a covered bowl, then pour in the cooled marinade. Seal or cover and refrigerate for at least 1 hour, ideally allowing 3 to 5 hours for the flavors to infuse fully without exceeding that time to avoid altering the shrimp texture.
- Prep skewers: Remove the shrimp from the marinade and thread them onto skewers, spacing them evenly. If using wooden skewers, soak them in water for at least 30 minutes prior to prevent burning during grilling.
- Prepare the leftover marinade: Pour the remaining marinade back into the small saucepan and bring to a simmer over medium heat. Let it cook gently for 1 minute to ensure it is safe for basting and later serving. Then remove from heat.
- Grill the shrimp: Preheat an outdoor grill or an indoor grill pan to high heat and oil the grates to prevent sticking. Place the shrimp skewers on the grill and cook for about 3 to 4 minutes on each side until nicely charred and opaque throughout. Regularly baste the shrimp with the warm marinade during grilling to enhance flavor and moisture. Avoid overcooking to prevent the shrimp from becoming rubbery.
- Serve: Remove shrimp skewers from the grill. Garnish with additional sliced scallions and serve immediately. Offer the remaining marinade as a dipping sauce on the side to complement the grilled shrimp.
Notes
- If you do not have access to an outdoor grill, an indoor grill pan is a great alternative to achieve similar char and flavor.
- Marinating the shrimp for 3 to 5 hours yields the best flavor balance; avoid marinating longer as it can negatively affect the shrimp’s texture.
- Large shrimp are recommended for this recipe to ensure optimal size and texture after grilling; extra large or colossal shrimp can also be used effectively.
- Smaller shrimp shrink significantly during cooking; thus, they are not recommended for skewers in this recipe.
- This dish is versatile and works equally well as a sophisticated appetizer or a satisfying main course.
- To serve a larger group, simply double the marinade and shrimp quantities.
