Ginger Lime Grilled Shrimp Recipes

GINGER-SOY-LIME MARINATED SHRIMP

Steps:

• Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
• Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

GINGER LIME GRILLED SHRIMP

Steps:

• Soak bamboo skewers in hot water for 30 minutes.
• Peel and devein shrimp, leaving tails intact. Pat shrimp dry with paper towels.
• To prepare marinade, combine remaining ingredients in a heavy zip-lock plastic bag. Add shrimp and squeeze bag to coat shrimp with marinade; seal bag. Let stand for 30 minutes.
• Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
• Remove shrimp from marinade; discard marinade. Thread shrimp onto soaked skewers. Grill shrimp skewers until shrimp are pink and opaque, about 3 minutes per side. Do not overcook.

GINGER-MINT GRILLED SHRIMP

Steps:

• Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners. (See Tips.)
• Meanwhile, pat the shrimp dry, then transfer to a medium bowl and season with 1 1/2 teaspoons salt and lightly coat with olive oil. Set aside. Coarsely chop the ginger, then add the mint and a pinch of salt. Finely chop the ginger and mint together until homogenous. Transfer to a small bowl, finely grate 1/2 teaspoon lime zest into the bowl, and mix to combine. Cut the lime into wedges for serving.
• When you're ready to grill, take the shrimp, mint-ginger mixture, lime wedges, a tightly folded paper towel soaked in olive oil, a serving platter and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Add the shrimp perpendicular to the grates over the flame and cook until well browned, about 2 to 4 minutes. Flip and cook until opaque throughout, 1 to 2 minutes. (See Tips.)
• Transfer the shrimp to the platter and toss with the mint-ginger mixture and a squeeze of lime.

GRILLED GINGER LIME SHRIMP

Steps:

• Start by getting your grill to about a medium heat. Brush the hot grill rack with olive oil to prevent sticking.
• Whisk together all the marinade ingredients. Reserve half for basting during grilling process. add rinsed shrimp to a large Ziploc baggie and add remaining marinade. Only let set for about 10-15 minutes Discard marinade.
• Skewer about 4 shrimp on each pre soaked wooden skewers. Arrange on grill so they do not overlap. Brush with reserved marinade occasionally while cooking. Grill about 7 min on each side, or until shrimp curl tail to head and turn pink.
• Garnish with lime wedges and some more chopped lime Thai basil and cilantro
• Enjoy! :).

COCONUT-LIME MARINATED AND GRILLED SHRIMP

Steps:

• Zest and juice 2 of the limes (you should have about 1 tablespoon zest and 1/4 cup juice) and add to a medium glass bowl. Peel and grate the ginger and garlic and add to the bowl along with the red pepper flakes, canola oil, coconut milk and 1 1/2 teaspoons salt. Stir to combine.
• Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges. Reserve for serving.
• Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels; don't worry if the coconut milk has hardened while it was in the refrigerator. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
• Top with the sliced scallion and serve with the reserved lime wedges.

GINGER AND LEMONGRASS GRILLED SHRIMP

Steps:

• Preheat the grill to high.
• In a large, nonreactive bowl, combine the lemongrass, ginger, garlic, scallion greens, soy sauce, sesame oil, and honey and whisk well. Add the shrimp and toss to coat. Marinate in the refrigerator for 15 to 30 minutes.
• Skewer the shrimp, scallion whites, and red bell peppers onto skewers in whatever order you like. There should be 4 to 6 shrimp per skewer.
• Place the skewers on a flat plate and drizzle with peanut oil. It is not necessary to salt the skewers because soy sauce has so much salt in it. Place the shrimp skewers on the grill and cook about 3 minutes per side, or just until the shrimp curls, turns red and does not appear clear at all. Be careful not to overcook.
• Place the whole radicchio leaves around the edge of a platter. Mound the chiffonade radicchio and watercress inside the leaves and around the platter. Remove the skewers from the grill and place on the bed of greens. Squeeze the juice of a lime over the shrimp.

GINGER-LIME SHRIMP

Steps:

• Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
• Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to each pan and turn the heat to high. When the foam subsides, invert a pie pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other pan of shrimp. Cook the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the ginger, lime juice and zest, mint, and basil to each pan, and shake to combine.
• Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

GRILLED GINGER SHRIMP

Steps:

• Combine all ingredients, except shrimp, in a medium bowl. Stir well to dissolve. Add shrimp and stir to coat. Cover and place in refrigerator to marinate for 30 minutes, up to 2 hours.
• Put 3-5 shrimp per skewer, depending on size. Grill on lightly oiled hot grill until done - approximately 2 minutes per side. Large shrimp may not require skewers and be placed individually on the grill.
• Transfer to serving plate and serve hot or warm.

GINGER AND CHILI GRILLED SHRIMP

Steps:

• Pour buttermilk into medium bowl, and add ginger, chilies, garlic, salt and pepper. Whisk to combine. Add shrimp, and toss thoroughly with a wooden spoon to coat. Marinate 1 hour in refrigerator.
• Soak 6 wooden skewers in water for 10 minutes. Thread 3 shrimp and 2 pieces of mango onto each skewer, alternating shrimp and mango.
• Prepare a fire in the grill. When flames have subsided and coals are glowing, grill shrimp 4 to 6 minutes on each side, until shrimp is opaque. Serve each skewer with a wedge of lime.

GRILLED LIME SHRIMP

Steps:

• Mix together the first 8 ingredients in a bowl.
• Add shrimp; toss to coat.
• Let stand at room temperature for 10 minutes to marinate.
• Thread shrimp on metal skewers; reserve marinade.
• Place skewered shrimp on grill over medium heat.
• Cook 3-7 minutes or until shrimp turn pink, turning once and brushing with marinade occasionally.

CUMIN-LIME SHRIMP WITH GINGER

Steps:

• In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
• Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
• Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn't burn. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.