Lemon Ginger Shrimp103 Reviews
- Prep: 20 min
- Cook: 6 min
- Ready In: 2 hr 30 min
“Barbequed shrimp marinated in lemon and ginger with a hint of sesame.” - by ZUZKA
Original recipe yields 9 servings
- In a blender or food processor, process the olive oil, sesame oil, lemon juice, onion, garlic, ginger, cilantro, paprika, salt, and pepper until smooth. Reserve a small amount for basting. Pour the remaining mixture into a dish, add shrimp, and stir to coat. Cover, and refrigerate for 2 hours.
- Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce while cooking.
Amount Per Serving (9 total)
- 286 cal
- 15.7 g
- 3.8 g
Based on a 2,000 calorie diet
Reviews (103)Rate This Recipe
"First off, I cut the recipe in half as I only had 1 1/2 lbs. of 16/20 size shrimp. Not quite sure why this was titled Lemon Ginger Shrimp as neither flavor stood out. Instead this marinade was a GREAT..." See more fusion of flavors. The best I've tried in a very long time! Instead of skewering them, I grilled the shrimp in a Brookstone Quick Release BBQ Skillet ...This is a shallow, nonstick grilling skillet with plenty of small holes to let that great grilled flavor through! To me, the ingredients really said 'green onion/scallion' and not regular onion so that's what I used. I marinated the shrimp for 5 hours. Our family's only problem was that there wasn't nearly enough of them, and there were only 3 of us for dinner! Absolutely outstanding flavor with that hint of grilled smokiness to them. Can't wait to make it again!"
"To die for!! I was lazy on this one - I didn't feel like chopping an onion, so I used 2 Tbl. minced (dry) onions, and didn't puree the ingredients. I wouldn't change a thing next time! I also pan-f..." See moreried my shrimp instead of grilling - cooked about 2 minutes on each side, on med. high heat. The second time I made this, I marinated overnight. Although the flavor was wonderful, it made the shrimp turn a little mushy, so I won't do that again. Thanks so much for the recipe!"
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