Best 12 Grilled Ginger Shrimp Recipes

GRILLED SHRIMP SKEWERS WITH SOY SAUCE, FRESH GINGER AND TOASTED SESAME SEEDS

Steps:

• Soak 4-inch wooden skewers in cold water for 1 hour. Thread 1 shrimp onto each skewer so that the shrimp lie flat.
• Whisk together the soy, garlic, ginger, sesame oil, white wine vinegar, lime juice and peanut oil together in a small bowl. Place shrimp skewers onto a plate and drizzle with peanut oil to lightly coat. Season with salt and pepper.
• Heat grill. Grill shrimp 2 minutes per side or until just cooked through. Place shrimp on a platter, drizzle with vinaigrette and sprinkle with sesame seeds.

GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE

Steps:

• Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
• Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.

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.

GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE

Steps:

• Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
• Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
• Combine 1/3 cup rice vinegar, 1/4 cup toasted sesame seed, 1 tablespoon soy sauce, 2 teaspoons finely chopped ginger, and 2 teaspoons minced garlic in blender container. Cover; blend until smooth. Slowly add 2/3 cup canola oil and 1/3 cup sesame oil in thin stream, until blended. Makes about 1-1/2 cups.

GRILLED SHRIMP SCAMPI STYLE WITH SOY SAUCE, FRESH GINGER AND GARLIC

Steps:

• Whisk together 1/4 cup soy sauce, 2 tablespoons sesame oil, the lime juice, honey, ginger, garlic and 1/4 cup canola oil in a bowl and add to a food processor. Add the softened butter and pulse until thoroughly combined.
• Season the shrimp with salt and pepper and brush mixture onto the shrimp. Place onto preheated grill and cook in a single layer for 1 to 2 minutes per side, or until just cooked through.

GINGER SESAME GRILLED SHRIMP

Steps:

• Whisk together ginger, garlic, oil, and soy sauce.
• Pour mixture into a large zip top bag. Add shrimp and toss to coat. Marinate shrimp no longer than 15-20 mintues.
• While shrimp is marinating, preheat grill to medium high heat.
• Coat grill grid or grill wok with cooking spray.
• Place shrimp on grill grill and discard unused marinade.
• cook shrimp several minutes on each side or until pink. Do not overcook.

SHRIMP ESCABECHE WITH GINGER-GRILLED PINEAPPLE

Steps:

• Heat the oil in a large nonstick skillet. Season the shrimp with salt and pepper and cook over high heat for 1 minute. Add the onion and garlic and cook, stirring occasionally, until the shrimp are cooked through, about 2 more minutes. Stir in the orange juice, 2 tablespoons of the lime juice, the scallion and cilantro, transfer to a bowl and let cool.
• Meanwhile, in a bowl, combine the remaining 2 tablespoons lime juice with the ginger, sesame oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush the pineapple with the mixture and let stand at room temperature for 30 minutes.
• In a dry skillet, toast the sesame seeds over high heat, shaking the pan, until fragrant, about 2 minutes.
• Light a grill or preheat the broiler. Grill or broil the pineapple for about 2 minutes per side, turning once, until lightly browned. Cut each quarter crosswise into 6 pieces and arrange the pieces on 6 plates. Set 2 shrimp on each plate, spoon on a little of the orange juice marinade and sprinkle with the sesame seeds.

GRILLED SHRIMP SCAMPI STYLE WITH SOY SAUCE, GINGER AND GARLIC

Steps:

• Whisk together 1/4 cup soy sauce, 2 tablespoons sesame oil, the lime juice, honey, ginger, garlic and 1/4 cup canola oil in a bowl and add to a food processor. Add the softened butter and pulse until thoroughly combined.
• Season the shrimp with salt and pepper and brush mixture onto the shrimp. Place onto preheated indoor or outdoor grill (or fry pan) and cook in a single layer for 1 to 2 minutes per side, or until just cooked through.

GRILLED SHRIMP IN ORANGE GINGER MARINADE

Steps:

• Mix up marinade ingredients. Marinate shrimp 2-3 hours. Skewer shrimp. Grill on med-high grill, turning once. Shrimp are great over a salad or as an appetizer.

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

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 GINGER SHRIMP

Steps:

• Soak 16 bamboo skewers in water.
• Pour mixture of green onions, salad oil, soy sauce, sherry, gingerroot, lemon juice and sugar over shrimp in nonreactive dish, turning to coat.
• Marinate, covered, in refrigerator for 2 to 3 hours, stirring occasionally.
• Drain, discarding marinade.
• Thread shrimp on skewers.
• Grill over medium-hot coals for 3 minutes per side or until shrimp turn pink, turning once.

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.