If you’ve read my entries for very long, you may know I’m not a huge fan of seafood. I’m proud to say though, that I’ve been honing my seafood culinary skills, and have been hard at work trying to create seafood recipes I enjoy eating. So far, aside from my teriyaki salmon (see below), I’d have to say this is my favorite. It’s sweet with a bit of a punch, and it pairs beautifully with white rice. Add any vegetables you choose as a side dish, and you’ve got a meal fit for your family or for guests. If you’re a die-hard seafood addict, or if you’re like me, and hesitant to try seafood, this is a great starter recipe. Enjoy! And don’t forget to leave a comment and let me know your favorite seafood recipes!
For this recipe you’ll need:
About 24 jumbo shrimp
1 teaspoon fresh ginger, grated
2 Tablespoons soy sauce
1 Tablespoon good honey (If you add a bit extra that’s fine)
¼ cup olive oil
1/8 teaspoon Chinese Five Spice(If you don’t have this, add a dash of allspice and a dash of cinnamon instead)
Juice and zest of 1 lime
1 teaspoon crushed garlic
8 dashes hot sauce
To make this recipe:
You’ll first need to peel and devein the shrimp. To do this, first peel the shell off of the shrimp, making sure to leave the tail-shell on (If you forget, don’t worry. The shrimp will still be delicious, they’ll just be curled up into rounds—no biggie) then, using a small knife, make a cut down the back of the shrimp and remove the black vein.
In a medium-sized bowl, add the remaining ingredients and whisk together. Add the shrimp and stir gently, making sure each shrimp is coated with the marinade. Cover the dish with a lid or with foil and chill in the refrigerator for one hour or more.
When you’re ready to cook the shrimp, place them on wooden skewers (you’ll need to soak the skewers for 30 minutes prior to using them so they don’t catch fire), adding 4 shrimp to each skewer. Make sure they aren’t touching to ensure even cooking. Grill over medium-high heat for about 4 minutes per side, until shrimp turn pink and are translucent inside. Serve immediately.
TIP: If you’re cooking these indoors, skip the skewers and just spray an indoor grill pan or skillet with cooking spray. Cook over medium to medium high heat for 4 minutes per side or until shrimp turn pink and are translucent inside. Serve immediately.