Ingredients
For the Marinade
Olive Oil (⅓ cup): Provides a rich, smooth base for the marinade and prevents sticking on the grill.
Sesame Oil (¼ cup): Adds nutty, savory depth and Asian-inspired flavor.
Chopped Fresh Parsley (¼ cup): Brings bright, herbaceous freshness.
Hot Sauce (2 tbsp): Delivers a spicy kick; choose your favorite brand for heat level.
Minced Garlic (2 tbsp): Infuses bold, aromatic savoriness.
Ketchup (1 tbsp): Adds subtle sweetness and tang to balance heat.
Asian Chile Paste (1 tbsp): Provides intense, spicy umami (e.g., sambal oelek or gochujang).
Salt (1 tsp): Enhances overall flavor.
Black Pepper (1 tsp): Adds a mild, spicy bite.
Lemon Juice (3 tbsp): Contributes bright, tangy acidity.
For the Shrimp
Large Shrimp (2 lb, peeled and deveined): Juicy, tender seafood that grills quickly and absorbs marinade flavors.
Wooden Skewers (12, soaked in water): Ensures easy grilling and presentation; soaking prevents burning.
Instructions
Prepare the Marinade:
In a mixing bowl, whisk together ⅓ cup olive oil, ¼ cup sesame oil, ¼ cup chopped fresh parsley, 2 tbsp hot sauce, 2 tbsp minced garlic, 1 tbsp ketchup, 1 tbsp Asian chile paste, 1 tsp salt, 1 tsp black pepper, and 3 tbsp lemon juice until well combined.
Reserve ⅓ of the marinade (about ¼ cup) in a small bowl for basting during grilling; cover and refrigerate.
Tip: Whisk thoroughly to emulsify oils; taste marinade and adjust heat or salt sparingly.
Marinate the Shrimp:
Place 2 lb large shrimp (peeled and deveined) in a large, resealable plastic bag.
Pour the remaining marinade (about ¾ cup) into the bag and seal, ensuring shrimp are evenly coated.
Refrigerate for 2 hours, turning the bag halfway through to redistribute marinade.
Tip: Don’t marinate longer than 2 hours, as lemon juice can “cook” shrimp; pat shrimp dry before skewering to reduce flare-ups.
Prepare Skewers and Grill:
Soak 12 wooden skewers in water for at least 30 minutes to prevent burning.
Preheat an outdoor grill to high heat (about 450°F/230°C) and lightly oil the grates to prevent sticking.
Thread shrimp onto skewers, piercing once near the tail and once near the head (about 5–6 shrimp per skewer for 2 lb).
Discard the marinade used for the shrimp.
Tip: Thread shrimp tightly to ensure even cooking; use metal skewers if preferred for reusability.
Grill the Shrimp:
Place shrimp skewers on the preheated grill.
Cook for 2 minutes per side, or until shrimp are opaque and slightly charred (internal temperature 145°F/63°C).
Baste frequently with the reserved marinade during grilling, using a brush or spoon, especially in the last minute.
Serve:
Remove skewers from grill and let rest for 2 minutes.
Serve hot as a main dish or appetizer, with sides like rice, grilled vegetables (inspired by your Sausage and Veggies Skillet), or a cucumber salad, and a drink like a cold beer or lemonade.
Garnish with extra parsley or a squeeze of lemon juice for freshness.
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