It’s finally time to start busting out that grill my friends! I am sooo obsessed with these shrimp skewers, like seriously! They are sooo good, slightly sweet with the smokiness from the grill really let’s the Asian marinade shine! These are probably the best shrimp I have ever had, marinade wise. I am a hardcore lover of a simple shrimp cocktail but I’m equally as happy with these babies as well!
Asian Marinated Grilled Shrimp Skewers
The recipe for these cuties is inspired by a Bobby Flay recipe I found online years and years ago. But, since that one time I saw it I could never find it again! But, as always I switched up the recipe to our tastes, I don’t think Bobby will mind… do you?!
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Asian Marinated Grilled Shrimp Skewers
Ingredients
- 1 Pound large shrimp shelled and de-veined (you can leave the tails on if you like, I took them off so we could shovel them in our mouths faster, ha!)
- 3 Tbls unsalted butter
- 2 Tbls soy sauce
- 2 tsp lime juice fresh squeezed
- 1 tsp ginger grated
- 2 cloves garlic minced
- 1 1/2 Tbls sugar
- 2 green onions bruised but not chopped
Instructions
- Place all ingredients except for the shrimp in a sauce pan over medium heat. Let come to a simmer then take off the heat and let cool on the counter.
- Place shrimp and marinade in a bag or bowl covered in plastic wrap and marinade for at least an hour in the fridge. Try to let marinade around 3-5 hours but not longer.
- Take shrimp out of marinade and place on skewers. If using wooden skewers, let these soak over night in water.
- Grill over high heat until just cooked. Do not overcook or shrimp will become rubbery. This will only take about 3-4 minutes per side, depending how big the shrimp are. You can baste the shrimp with the marinade when they first hit the grill but after that, toss out the marinade.
- Serve and enjoy! These don't need any condiments, they are super flavorful and moist on their own!
Things you might need for this recipe:
Step by Step Directions
Place all ingredients except for the shrimp in a sauce pan over medium heat. Let come to a simmer then take off the heat and let cool on the counter.
Place shrimp and marinade in a bag or bowl covered in plastic wrap and marinade for at least an hour in the fridge. Try to let marinade around 3-5 hours but not longer.
Take shrimp out of marinade and place on skewers. If using wooden skewers, let these soak over night in water.
Grill over high heat until just cooked. Do not overcook or shrimp will become rubbery. This will only take about 3-4 minutes per side, depending how big the shrimp are. You can baste the shrimp with the marinade when they first hit the grill but after that, toss out the marinade.
Serve and enjoy! These don’t need any condiments, they are super flavorful and moist on their own!
Oh yea! I could eat all of these myself, LOL! What is your favorite way to eat shrimp??
For more grilled recipes, click on the links below the images!
CopyCat Cracker Barrel Grilled Chicken Tenderloins | Mexican Style Hot Dogs
Sweet Ginger Soy Ribs | Tex Mex Grilled Chicken Rice Bowl
Cilantro-Lime Marinated Flank Steak | The Best Grilled Chicken Tacos
Extra Tender BBQ Ribs | Sweet Ginger & Lime Chicken Kabobs
Looking for even more yummy inspiration? Follow my food board on Pinterest!
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Dana DeVolk
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Amy @ItsAMindfulLife says
Hi Dana! This looks delicious!! Just pinned it! Thanks for sharing. Fun to visit again from Wednesday Whatsits!
Natasha in Oz says
Yummo! So glad you shared this again at the recent Snickerdoodle Sunday link up. I’m pinning this!
Best wishes,
Natasha in Oz
Tara Siudy (Little Miss Dexterous) says
These look really yummy! Can’t wait to try making them!
pinned and sharing!
Joanna S. says
made this tonight and it was fantastic!!!
liz says
made these a few nights ago and loved them…doing them again tonight and trying the marinade with some beef to bbq with the shrimp
great recipe
Dana DeVolk says
Sounds great! Let me know how this turns out, I never tried it with beef.
Amy says
These were delicious! Marinated for a little over an hour and cooked on a gas grill with all the burners on high. We got a bit of char in the outside but the shrimp stayed juicy and tender. Leftovers were great in salad the next day.
Dana DeVolk says
Perfect! So glad you loved them, thanks so much for letting us know how they came out!
Riëtte says
Thanks for this recipe! Just out of curiosity, why do you limit the marinade time to max 5 hours? (I have a BBQ tomorrow and I was thinking of prepping this beforehand to leave it overnight).
Lisa says
All I can say is yummmmm