Ginger Mint Grilled Shrimp Recipes

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GINGER AND LEMONGRASS GRILLED SHRIMP



Ginger and Lemongrass Grilled Shrimp image

Provided by Food Network

Categories     appetizer

Time 1h1m

Yield 4 to 6 servings

Number Of Ingredients 13

24 large shrimp, peeled and de-veined with the tails left on
1 tablespoon chopped lemongrass
1 tablespoon chopped ginger
2 cloves chopped garlic
5 scallions, whites cut into 1 1/2-inch lengths and greens chopped
1/4 cup light soy sauce
2 tablespoons sesame oil
1 tablespoon honey
1 red bell pepper, seeds and stem removed, cut into 1 1/2-inch pieces
Peanut oil, for drizzling
1 small head radicchio, nice outer leaves removed and reserved, rest chiffonade
1 bunch watercress, cleaned
1 lime

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.

ASIAN SHRIMP SALAD WITH GINGER SESAME DRESSING



Asian Shrimp Salad with Ginger Sesame Dressing image

This quick and EASY Asian Shrimp Salad with Ginger Sesame Dressing is complete with all your favorite flavors, crunchy veggies and fresh herbs that can be easily made in just minutes!

Provided by Kelly

Time 12m

Number Of Ingredients 18

1 lb. shrimp, peeled and deveined
1 Tbsp olive oil
2 Tbsp chili paste
3 Tbsp ginger sesame dressing (see below)
2 Tbsp lime juice
3 cups shredded napa cabbage
2 cups shredded red cabbage
1 cup shredded carrots
1 cup sugar snap peas, thinly sliced
1/4 cup fresh cilantro, chopped
2 Tbsp fresh mint, chopped
2 Tbsp rice vinegar
1 Tbsp reduced sodium soy sauce
1 clove garlic
1 Tbsp honey
1 Tbsp fresh ginger, peeled and minced
¼ tsp. toasted sesame oil
3 Tbsp olive oil

Steps:

  • Preheat oven to 400 degrees F.
  • Toss shrimp with olive oil on a large baking sheet and bake for about 5 to 7 minutes, until shrimp are pink and cooked through. Remove from oven and set aside.
  • To make the ginger sesame dressing, combine all ingredients in a small jar with a sealed lid and shake well until combined. I also use this jar to store any extra dressing to use for the week.
  • To make the sauce for the shrimp, whisk together chili paste, 3 tablespoons of the ginger sesame dressing and lime juice. Add cooked shrimp and toss to combine; set aside.
  • For the salad, combine shredded cabbage, carrots, snap peas, cilantro and mint in a large bowl and toss with the extra ginger sesame dressing. Top with cooked shrimp and enjoy!
  • If making this salad for lunches, store the dressing in a sealed jar and drizzle over salad just before eating so salad stays fresh.

Nutrition Facts : ServingSize 2 cups salad + 5 shrimp, Calories 208 calories, Sugar 7 g, Sodium 204.6 mg, Fat 8.6 g, SaturatedFat 0.3 g, Carbohydrate 15.1 g, Fiber 3.2 g, Protein 19 g

GINGER-MINT GRILLED SHRIMP



Ginger-Mint Grilled Shrimp image

These Ginger-Mint Grilled Shrimp are really a cinch to make. They are best made using large (colossal) shrimp which is more like lobster

Provided by LindySez

Categories     Fish & Seafood

Time 1h15m

Number Of Ingredients 11

12 Colossal shrimp (or a pound of jumbo shrimp - isn't that an oxymoron?)
1/4 cup extra virgin olive oil
1/4 cup unsalted butter (melted)
2 tablespoons chopped fresh mint
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
The zest from 1 lime
The juice from 1 lime (zest first, juice second)
2 tablespoons fish sauce
1 tablespoon reduced-sodium soy sauce
Salt and freshly ground pepper (as needed)

Steps:

  • Remove the shell (except for the tail) and devein the shrimp.
  • In a bowl, combine the rest of the ingredients, mix well. Add the shrimp to the marinade and marinate for 30 minutes up to 1 hour.
  • Heat the BBQ, grill or a grill pan to medium-high heat. Remove the shrimp from the marinade and grill, turning and basting with the marinade until just opaque.
  • Heat any remaining marinade in the microwave or on the stove-top until boiling. Spoon over the shrimp and serve.

Nutrition Facts : ServingSize 1 g, Calories 254 kcal, Carbohydrate 4 g, Protein 5 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 62 mg, Sodium 1057 mg, Fiber 1 g, UnsaturatedFat 15 g

GINGER-MINT GRILLED SHRIMP



Ginger-Mint Grilled Shrimp image

For snappy, well-browned shrimp from the grill, follow just a few simple steps: Make sure they're very dry. (You can even let them air-dry in the fridge overnight.) Get your grill very hot, then cook the shrimp for longer on the first side to minimize overcooking. While you can use a heated grill basket, you don't need to; leaving the tails on means the shrimp won't slip through the grates. (By the way, eat those tails. They're a delicious, crispy bite.) Well-grilled shrimp need just a little brightness to balance their char: A squeeze of lemon or lime, or this herby-spicy mixture of ginger, mint and lime zest made in the style of gremolata, will do the trick.

Provided by Ali Slagle

Categories     dinner, seafood

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds large shrimp, peeled and deveined, tails on
Kosher salt
Olive oil
1 (1/2-inch) piece ginger, peeled
1 cup firmly packed mint leaves
1 small lime

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 SHRIMP IN GINGER-SOY MARINADE



Grilled Shrimp In Ginger-Soy Marinade image

Time 1h10m

Yield 4

Number Of Ingredients 9

8 (10-inch size) wooden skewers
1/4 cup soy sauce
2 tablespoons peanut oil
1 piece (1-inch size) fresh ginger, peeled and finely chopped
1 clove garlic, finely chopped
1 tablespoon dark brown sugar
salt and pepper, to taste
1 1/2 pound large shrimp, deveined, peeled, tails on if desired
olive oil, for cooking grates

Steps:

  • Soak the skewers in water for one hour before grilling. Whisk together the soy sauce, peanut oil, ginger, garlic, brown sugar, salt, and pepper in a large bowl. Add the shrimp and stir to coat the shrimp in the marinade. Cover the bowl and refrigerate for 30 minutes or up to 4 hours. Do not marinate overnight. Preheat the grill and oil the cooking grates. Remove the shrimp from the marinade. Thread 4-5 shrimp on each skewer. Place the skewers on the grill and cook for 1 minute per side or until the shrimp are pink. Serve immediately.

SPICY GRILLED SHRIMP WITH APRICOT GINGER GLAZE RECIPE - (4.6/5)



Spicy Grilled Shrimp With Apricot Ginger Glaze Recipe - (4.6/5) image

Provided by á-114543

Number Of Ingredients 26

8 small dried chilies (1-2 inches long) to make 1 tablespoon coarsely chopped chili flakes
1/4 cup grapeseed oil
3 cups chicken or vegetable stock (broth can be substituted)
1 tablespoon minced garlic
1/4 teaspoon kosher salt
1 1/3 cup (250 g) polenta
1 cup heavy cream
1/4 cup coconut milk
6 ounces unsalted butter, cut into 1/2-inch pieces
Freshly ground black pepper
Olive oil (for grilling)
8 ounces apricots, skins removed, halved and cut into 1/2-inch pieces
1/2 cup sugar
1 teaspoon lemon juice
2 slices of ginger, peeled, 1/4- inch slices
1/2 cup diced apricot, small pieces
1/2 cup diced tomato, seeds removed
1/2 cup diced avocado
1/4 teaspoon finely diced Serrano chili, add more if you like more heat
1 tablespoon thinly sliced mint leaves
1 teaspoon lemon juice
2 pounds jumbo shrimp (16-20 count size), peeled, tail on, deveined, washed
Ground chili pepper
Smoked paprika
Salt and pepper
Olive oil

Steps:

  • Chili Oil: Remove stems and seeds from the dried chili. Wearing gloves, chop chili into large flakes, or add to a blender for about 1 minute. Reserve. Heat oil in a small saucepan, until the temperature of the oil reaches 225°F to 240°F. Remove from heat. Add the chili flakes and let infuse for at least 1 hour. Strain chili oil through a fine mesh strainer. Store in a sealed container in the refrigerator, will last for up to 1 month. Coconut Polenta: Combine stock, garlic and ¼ teaspoon salt in a large saucepan and bring to a boil. Gradually pour polenta into the pan and cook over low heat, stirring often. Cook for 17 to 20 minutes, until the polenta is quite dry and coats the bottom of the pan. The polenta will become very thick. Warm the cream and coconut milk in a saucepan, be careful not to burn the cream. Increase the heat of the pan with the polenta to medium, and stir in the butter. Add the warmed liquid about a ½ cup at a time, stirring the polenta so it absorbs the liquid. Season polenta with salt and pepper to your liking. In a small sheet tray, lined with plastic wrap. Pour the polenta and evenly spread to a 1-inch thick layer. Cover with another piece of plastic wrap, and roll a rolling pin across the polenta to create a flat surface. Refrigerate for several hours until the polenta has set. To speed up the process, place the sheet tray of polenta in the freezer and check every 15 minutes until the polenta has cooled to the touch and is firm. In the meanwhile, prepare Apricot Ginger glaze. When cooled and set, cut the polenta onto desired shapes (circles, triangles, squares) and transfer to a sheet tray. When ready to serve, heat grill to high heat. Lightly grease the grill with olive oil. Brush olive oil on both sides of the polenta cut outs. Grill the polenta for a few minutes on each side, until golden brown grill marks are left on the surface and slightly crispy, about 5 to 6 minutes on each side. Transfer to a serving platter. Apricot Ginger Glaze: Bring a pot of water to boil. Prepare an ice bath to cool the apricots quickly. Score the bottom of the apricots with a X, making the cuts half the way up the sides , ensuring the cuts just go through the skin. Add the apricots to the boiling water for 30 to 60 seconds, just until the skin pulls away from the flesh. Quickly add the apricots to the ice bath. Drain and peel the apricots. Halve, remove pit and cut into ½-inch pieces. Puree in a blender for 1 to 2 minutes, until smooth. Strain puree though a fine mesh strainer into a bowl. In a small saucepan, combine the apricot puree, sugar, lemon juice and ginger. Simmer over medium heat, skimming foam as needed until the puree reaches 215°F to 220°F. Remove from the heat. Reserve the glaze until ready to grill the shrimp. Reheat glaze if needed before glazing the shrimp. Apricot Salsa- Combine apricot, tomato, avocado, chili, mint leaves and lemon juice. Cover and refrigerate. Spicy Grilled Shrimp: Prepare and clean shrimp. Add 5 pieces of shrimp to a skewer. Lightly oil both sides of the shrimp with olive oil. Season both sides of the shrimp skewers with salt, pepper, chili pepper and smoked paprika to your liking. Heat grill to high heat. Lightly grease the grill with olive oil. Add the shrimp skewers to the grill and cook until pink, about 4 to 5 minutes on each side. Generously brush each size of the shrimp skewers with the Ginger Apricot glaze. To Serve: Add the coconut polenta to the center of the plate. Serve 1-2 skewers, per person (remove the skewers if desired). Lightly drizzle with Chili oil. Serve with apricot salsa.

GRILLED SHRIMP WITH HONEY-GINGER BARBECUE SAUCE



Grilled Shrimp With Honey-Ginger Barbecue Sauce image

Of all the ways to prepare shrimp, the grill delivers the best flavor. Although unadorned "shrimp on the barbie" are great, an easily assembled gingery barbecue sauce makes them that much better. You can save time by buying already shelled and deveined shrimp, but our recipe developer, Alexis Touchet, who grew up in shrimp country in southwest Louisiana, thinks shell-on shrimp are better quality. Depending on where you live and what's in your market, you may not have much choice. Freshness trumps all, so don't hesitate to use your nose in deciding which shrimp to buy.

Provided by Alexis Touchet

Categories     Shellfish     Fourth of July     Backyard BBQ     Dinner     Seafood     Shrimp     Summer     Grill     Grill/Barbecue     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 8

Sauce:
Honey-Ginger Barbecue Sauce
Shrimp:
4 pounds jumbo (21-25 per pound) or extra-large (26-30 per pound) shrimp in shell, peeled, leaving tail and adjoining shell segment intact, and deveined (See Cooks' Notes)
4 tablespoons vegetable oil
1 teaspoon salt
Special Equipment
18 to 24 (12-inch) wooden skewers (depending on size of shrimp used), soaked in water for 30 minutes

Steps:

  • For the Shrimp:
  • If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure.
  • Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.
  • Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.

GINGER-LIME SHRIMP



Ginger-Lime Shrimp image

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds large shrimp, shelled, deveined
Kosher salt and freshly ground pepper
4 teaspoons unsalted butter, cut into 4 pieces
1 1/2 teaspoons finely grated peeled fresh ginger
2 tablespoons fresh lime juice
1/2 teaspoon grated lime zest
10 mint leaves, julienned
10 basil leaves, julienned

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



Grilled Ginger Shrimp image

Serve with plum sauce or a spicy-hot dipping sauce. Adapted from "Quick and Easy Chinese" by Nancie McDermott. (Prep time includes 30 minutes marinating time) Dried chili flakes are my addition.

Provided by dianegrapegrower

Categories     Chinese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon fresh ginger, finely chopped
2 teaspoons garlic, chopped
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon dried chili pepper flakes (optional)
1 lb medium shrimp, tails on and peeled

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.

Nutrition Facts : Calories 93.7, Fat 1.7, SaturatedFat 0.2, Cholesterol 143.2, Sodium 895.3, Carbohydrate 2.5, Fiber 0.1, Sugar 0.6, Protein 16.1

27 EASY SHRIMP RECIPES



27 Easy Shrimp Recipes image

Provided by Laura Ritterman

Categories     Recipes

Number Of Ingredients 27

Gambas Pil Pil
Shrimp Coconut Curry
Crispy Shrimp and Watermelon Salad
Jerk Shrimp
Mediterranean Shrimp Pasta
Shrimp Stir Fry
10 Minute Shrimp noodles
Shrimp Scampi
Asian Shrimp Salad
Cauliflower Shrimp Rice
Pineapple Shrimp Fried Rice
Garlic Shrimp Alfredo Pasta
Citrus Shrimp Avocado Salad
Honey Garlic Shrimp
Shrimp Cocktail
15 minute Frozen Shrimp
Mexican Shrimp Tostadas
Broccoli and Shrimp Stir Fry
Brazilian Shrimp Soup
Cajun Shrimp
Grilled Shrimp Tacos
Tod Mun Pla Recipe
Thai Shrimp Red Curry
Sesame Shrimp Toast
King Shrimp Pathia
Shrimp Ramen
Shrimp Marie Rose Sandwiches

Steps:

  • Gather the ingredients for the dish you're most interested in recreating
  • Follow the recipe instructions
  • Serve and enjoy

Nutrition Facts :

HONEY GINGER GRILLED SHRIMP SKEWERS



Honey Ginger Grilled Shrimp Skewers image

These grilled shrimp skewers are an easy and flavorful summer dinner recipe that your whole family will love! The Honey and Ginger marinade will make you think your dinner table is a tropical paradise!

Provided by Jenni

Time 50m

Number Of Ingredients 9

1/2 cup tamari sauce (can also use soy sauce)
5 tablespoons honey
1 inch fresh ginger
2 cloves garlic
2 tablespoons oil (olive or avocado oil)
1 pound shrimp or prawns (between 15 and 20 shrimp, depending on the size - peeled and deveined)
20 pieces of cut pineapple (roughly 1 small pineapple)
2 bell peppers, washed
1/2 a red onion

Steps:

  • If using wooden skewers, place them in water to soak before prepping the recipe.
  • Combine all the ingredients in a large measuring cup and stir together with a small whisk.
  • Place the shrimp in a large ziplock bag, then pour the marinade over the shrimp and set it inside the fridge to marinate for 20 minutes.
  • Next prep the bell peppers. Cut the tops and bottoms off with the knife and remove the seeds by hand or by tapping the pepper over the counter or a garbage can. Cut the pepper in half, then slice each half into three pieces. Slice each of those three pieces in two and set aside.
  • For the onion, slice it with the knife in half. Then depending on the size of the onion, make two or three cuts in the other direction. You want to divide the onion into roughly the same size pieces as the bell pepper (with the outer layers likely being a bit larger and the inner layers being quite a bit smaller).
  • Prep the pineapple by slicing off the top, bottom, and the outer layers. Cut the pineapple from top to bottom twice, leaving 4 long piece. Slice the very tip of each piece off (the core of the pineapple), so the piece remaining does not contain any hard parts. Then cut each slice into roughly 1-inch pieces.
  • Take half of the skewers and slide the produce onto them in whatever order you like, leaving a little bit of space between each one. When placing the onion pieces on, you can include two layers at a time for convenience. Place the finished skewers on a large plate or platter to easily carry them to the grill.
  • Using a basting brush, lightly brush the vegetables and pineapple with a high heat oil (like avocado oil), making sure to get all sides of each piece.
  • Once the shrimp is done marinating, remove it from the refrigerator. Take a piece and very gently shake off any residual marinade. Slide it onto a skewer, then repeat the process until all the shrimp is on a skewer. Be sure to leave a little room between each piece of shrimp to ensure more even cooking. Throw away any marinade left over from the meat.
  • Oil the grill using a paper towel dipped in (but not saturated with) the same high heat oil. Then heat the grill to a medium heat (400 to 450 degrees F).
  • If you have a large grill that heats evenly, you will be able to cook the produce and shrimp skewers at the same time. If you don't, you can cook the produce skewers first as they will take longer, then remove them and cook the shrimp skewers.
  • Once the grill is at temperature, put an oven mitt on your hand and place the skewers on the grill and close the lid. Cook the produce ones for 4 to 5 minutes on all four sides (16 to 20 mins total). For the shrimp, cook 2 minutes on one side then flip and cook 2 to 3 minutes on the other side. The shrimp will be done when they are opaque all the way through.
  • Service with a side, like rice or cauliflower rice.

Nutrition Facts : Calories 334 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 242 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 3100 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

GINGER LIME GRILLED SHRIMP



GINGER LIME GRILLED SHRIMP image

These barbecued shrimp skewers are marinated in an Asian-inspired ginger lime sauce. Serve them over rice as an entrée or as an appetizer with your favourite dipping sauce.

Categories     Barbecue,Mains

Yield Serves 4.

Number Of Ingredients 9

Bamboo skewers
1 lb (500 g) frozen raw shrimp, thawed
1/4 cup soy sauce
1/4 cup finely chopped green onion
2 tbsp fresh lime juice
2 tbsp canola oil
1 1/2 tsp grated fresh ginger
3/4 tsp grated lime peel
1/2 tsp red pepper flakes

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.

Nutrition Facts : Calories 170 calories, 8.3 g fat, 18.6 g protein, 4 g carbohydrate, 0.4 g fibre, 1259 mg sodium

MINT MARINATED GRILLED SHRIMP



Mint Marinated Grilled Shrimp image

The flecks of mint against the charred pink flesh of the shrimp creates a stunning presentation-and it's delicious. Ajwain seed-not exactly a seed, despite the name-is reminiscent of oregano. We've included it in the recipe in case you're close to an Asian market, but the dish works just as well without it. Similarly, curry leaves just happen to smell like curry; they aren't the reason why most curries taste the way they do, so they too can be left out. This would be a great main course with the Peas Pulao.

Categories     Appetizer, Mains,

Yield 4

Number Of Ingredients 19

For the marinade
1 1/2 teaspoons (7.5 mL) roughly chopped garlic
1 Spanish onion, coarsely chopped
2 cups (500 mL) loosely packed fresh mint leaves
2 cups (500 mL) loosely packed fresh cilantro leaves
2 fresh or dried curry leaves 3 tablespoons (45 mL) chopped green serrano or bird's eye chili
1 1/4 cups (310 mL) plain yogurt (not low-fat)
1 tablespoon (15 mL) chickpea flour (also sold as gram flour or besan)
1 teaspoon (5 mL) crushed black peppercorns
1 teaspoon (5 mL) ground cinnamon
1 teaspoon (5 mL) ajwain seeds
Pinch of ground allspice
1 1/2 teaspoons (7.5 mL) finely chopped fresh ginger
4 teaspoons (20 mL) fresh lemon juice
For the shrimp
2 1/4 pounds (1 kg) shrimp (21/25 count), peeled and deveined
2 tablespoons (30 mL) vegetable oil
Melted ghee, for final basting
15 bamboo skewers, soaked in cold water for 15 minuteS

Steps:

  • Pound the garlic in a mortar and pestle to make a paste, and set aside. Place the onions, mint, cilantro, curry leaves, chilies, and yogurt into a blender and process until smooth. Transfer the mixture to a bowl, and add the reserved garlic paste and the rest of the marinade ingredients (chickpea flour, black pepper, cinnamon, ajwain, allspice, ginger, and lemon juice).
  • Place the shrimp in a shallow dish, and coat in the marinade. Cover with plastic wrap, and leave to marinate in the fridge for 30minutes.
  • Preheat the grill to medium-high heat, then clean and oil the grill grates to prevent sticking. Have read a wire rack placed on top of plate or baking sheet.
  • Remove the shrimp from the marinade, brushing off the excess. Thread 2to 3shrimp on skewers. Drizzle with the vegetable oil and season with salt and freshly ground pepper.
  • Place the shrimp on the grill, sliding a piece of aluminum foil under the exposed part of the skewers to prevent burning. Turn over after 2minutes, and cook until shrimp is tender and pink.
  • Pound the garlic in a mortar and pestle to make a paste, and set aside. Place the onions, mint, cilantro, curry leaves, chilies, and yogurt into a blender and process until smooth. Transfer the mixture to a bowl, and add the reserved garlic paste and the rest of the marinade ingredients (chickpea flour, black pepper, cinnamon, ajwain, allspice, ginger, and lemon juice).
  • Place the shrimp in a shallow dish, and coat in the marinade. Cover with plastic wrap, and leave to marinate in the fridge for 30minutes.
  • Preheat the grill to medium-high heat, then clean and oil the grill grates to prevent sticking. Have read a wire rack placed on top of plate or baking sheet.
  • Remove the shrimp from the marinade, brushing off the excess. Thread 2to 3shrimp on skewers. Drizzle with the vegetable oil and season with salt and freshly ground pepper.
  • Place the shrimp on the grill, sliding a piece of aluminum foil under the exposed part of the skewers to prevent burning. Turn over after 2minutes, and cook until shrimp is tender and pink.
  • Transfer the shrimp to a wire rack to let the excess moisture drip off. Brush the shrimp with ghee and place back on the grill for 1more minute for final char marks.

More about "ginger mint grilled shrimp recipes"

GRILLED SHRIMP WITH TURMERIC MOJO SAUCE RECIPE | BON APPéTIT
grilled-shrimp-with-turmeric-mojo-sauce-recipe-bon-apptit image
2019-05-21 Step 1. Prepare a grill for medium-high heat. Pulse garlic, chiles, ginger, lime juice, orange juice, sugar, vinegar, and turmeric in a food processor until …
From bonappetit.com
5/5 (21)
Estimated Reading Time 4 mins
Servings 4
  • Prepare a grill for medium-high heat. Pulse garlic, chiles, ginger, lime juice, orange juice, sugar, vinegar, and turmeric in a food processor until combined and almost smooth. With the motor running, gradually stream in ⅓ cup oil and process until emulsified.
  • Pour half of the sauce into a small bowl; season with kosher salt. Set aside for serving. Transfer remaining sauce to a medium bowl and add shrimp. Season with kosher salt and toss to coat.
  • Clean and oil grate, then immediately arrange shrimp on grill. Grill until bright pink and lightly charred, about 1 minute per side. Divide shrimp among bowls. Spoon reserved sauce over; sprinkle with sea salt. Serve with rice if desired.


HAWAIIAN SHRIMP SKEWERS WITH MINT AND HONEY - HOME & PLATE
2016-08-03 In a measuring cup, stir together the oil, soy sauce, lime juice, ginger, garlic, honey and black pepper. Set aside half the mixture for brushing onto the shrimp while grilling. Allow the shrimp to marinate in the mixture for 15 to 20 minutes. Preheat the grill to medium heat. Thread the skewers with a chunk of pineapple alternating with a shrimp.
From homeandplate.com
Reviews 10
Servings 4
Cuisine American
Category Dinner, Seafood
  • In a measuring cup, stir together the oil, soy sauce, lime juice, ginger, garlic, honey and black pepper. Set aside half the mixture for brushing onto the shrimp while grilling.
  • Preheat the grill to medium heat. Thread the skewers with a chunk of pineapple alternating with a shrimp. Place the shrimp skewers on the grill and brush each side occasionally with the reserved marinade. Grill until the shrimp are pink, about 3 to 4 minutes per side. Garnish the skewers with the freshly chopped mint and serve immediately.


GRILLED GINGER-LIME SHRIMP RECIPE | MYRECIPES
2008-06-16 Recipes; Grilled Ginger-Lime Shrimp; Grilled Ginger-Lime Shrimp. Rating: 4.5 stars. 8 Ratings. 5 star values: 5 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0 Read Reviews Add Review 8 Ratings 8 Reviews Since the chopped garlic is part of the marinade, which adheres well to the shrimp…
From myrecipes.com
5/5 (8)
Calories 204 per serving
Servings 4
  • Combine cilantro mixture and shrimp in a large zip-top plastic bag; seal and shake well. Refrigerate 30 minutes.
  • Remove shrimp from bag; discard marinade. Thread 4 shrimp on each of 8 (8-inch) skewers. Place shrimp skewers on a grill rack coated with cooking spray; grill 5 minutes or until done, turning once.


GRILLED SHRIMP WITH LEMONGRASS AND GINGER • STEAMY KITCHEN ...
2009-02-06 Lemongrass Ginger Grilled Shrimp. If you like spicy, you can add finely minced fresh chili pepper or a dash of chili powder to this recipe. The finer you chop the lemongrass, ginger and garlic, the more flavorful the shrimp. I suggest using a microplane grater to grate the lemongrass and ginger, and a garlic press for the garlic. If you don’t have lemongrass, substitute with 1 teaspoon fresh ...
From steamykitchen.com
Reviews 28
Estimated Reading Time 4 mins


GRILLED SHRIMP WITH CHERMOULA RECIPE
2021-08-27 The ease of grilled shrimp with chermoula makes it a great choice for anything from a quick weeknight dinner to a large barbecue. Grilled shrimp is best fresh from the fire, but it is still tasty at room temp. A food processor makes quick work of the chermoula, which I use as both a marinade and a sauce on the side. While the shrimp marinates you can prepare some couscous (seriously, boil ...
From simplyrecipes.com
4.6/5 (7)
Category Dinner, Sauce
Cuisine African
Total Time 45 mins


GINGER-LIME GRILLED SHRIMP RECIPE AND NUTRITION - EAT THIS ...
1 fruit (2" dia) Limes 1/4 tsp Crushed red pepper flakes 3 cloves, minced Garlic 2 tsp Ginger root 1/4 tsp Salt 1/4 tsp Pepper 2 tbsp Fresh cilantro 1 tbsp Olive oil 32 oz Shrimp Nutrition 200.8 Calories 4.9 g 5.7 g 31.2 g 0.6 g 285.8 mg 1.1 g 1430.2 mg 0.3 g 0.1 g
From eatthismuch.com
Servings 4
Total Time 31 mins


SPICY GINGER GARLIC SHRIMP SKEWERS - COOKING WITH WINE BLOG
2021-06-17 Directions. For the Shrimp; Combine all ingredients (add the shrimp at the end) for the marinade and let sit in a bowl or bag for 20-30 minutes. Skewer the shrimp and grill – about 2-3 minutes per side – on a hot grill.
From cookingwithwineblog.com
5/5 (1)


GINGER-MINT GRILLED SHRIMP VIA WWW.PEPPERLYNN.COM | FOOD ...
Oct 24, 2012 - Ginger-mint grilled shrimp via www.pepperlynn.com
From pinterest.com


GINGER MINT GRILLED SHRIMP RECIPES
Ginger-Mint Grilled Shrimp 1 1/2 pounds large shrimp, peeled and deveined, tails on Kosher salt Olive oil 1 (1/2-inch) piece ginger, peeled 1 cup firmly packed mint leaves 1 small lime . 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 ...
From tfrecipes.com


GINGER AND SHRIMP RECIPES
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 ...
From tfrecipes.com


GRILLED SHRIMP MARINADE RECIPE BOBBY FLAY | DEPORECIPE.CO
2021-08-01 7 Best Recipes For Grilled Shrimp Lovetoknow. Grilled Shrimp Skewers With Soy Sauce Fresh Ginger And Toasted Sesame Seeds Recipe Bobby Flay Food Network. Old Bay Marinated And Grilled Shrimp Recipe Food Network Kitchen. Grilled Shrimp Lettuce Wraps Real Food By Dad. Mint Marinated Grilled Shrimp Tabbouleh Salad Recipes Cooking Channel Recipe ...
From deporecipe.co


GINGER LIME SHRIMP BEST RECIPES
2021-10-30 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 ...
From allfoodsrecipes.com


GRILLED SHRIMP RECIPES - RECIPES FROM NYT COOKING
Grilled Shrimp Recipes is a group of recipes collected by the editors of NYT Cooking. ... Ginger And Chili Grilled Shrimp Matt Lee, Ted Lee. 15 minutes plus 1 hour's marinating. Grilled Shrimp With Wilted Spinach and Peaches John Willoughby, Chris Schlesinger. About 40 minutes. Shrimp Burgers Matt Lee, Ted Lee, Hominy Grill. 1 hour. Grilled Spot Prawns (or Shrimp) with Corn Pudding Amanda ...
From cooking.nytimes.com


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