- 2-pounds large, raw shrimp, peeled and deveined (may use frozen; thaw first)
- ¼ cup (60ml) low-sodium soy sauce (or tamari for GF option)
- ¼ cup (56ml) olive oil
- 2½ tablespoons Cajun seasoning mix (I use McCormick’s; level off to avoid using too much)
- 2 tablespoons (28ml) toasted sesame oil
- 2 tablespoons (30ml) fresh lemon juice
- 1 teaspoon dry mustard
- ½ teaspoon ground ginger (or ½ tablespoon minced fresh)
- ½ teaspoon hot pepper sauce, or to taste
Fiery Grilled Shrimp
Yield: 4-6 entree or 8-10 appetizer servings
For super simple preparation, purchase a frozen, 2-pound bag of peeled and deveined shrimp. Just be sure to thaw completely and drain well. The marinade may be prepared a day in advance and refrigerated.
When serving as an appetizer for company, I grill the shrimp within a half an hour before guests arrive and serve at room temperature.
Ingredients
Instructions
- In a mixing bowl, whisk together all of the ingredients except the shrimp. Add the shrimp to the bowl or put everything in a zip-top bag and marinate in the refrigerator for 30 minutes or up to 2 hours.
- Drain the marinade and discard. Skewer the shrimp and grill over medium heat, 3 minutes per side, or until just pink.
- Serve on skewers or remove to a serving dish. May serve hot or room temperature.
Notes & Tips
•When peeling the shrimp, you may leave the tails on or off, as preferred.
•If using wooden skewers, soak them in water for about 30 minutes prior to threading the shrimp so they don’t burn on the grill.
•Grilling not an option? I’ve broiled these and they turn out quite well. Simply drain well and arrange in a single layer on a large baking sheet. Broil for 2-3 minutes per side, or until the shrimp are pink and just turning opaque in the center.
•For years, I used double the marinade recipe for this amount of shrimp but found that was more than was needed. However, if using a bowl to marinate the shrimp instead of a bag, use a shallow bowl and be sure to stir several times to ensure equal coverage.
•Serve with corn bread and edamame or roasted broccoli for an easy, delicious entree option. Or use as a protein topper for a hearty salad.