Char-Grilled Ginger Tiger Shrimp
October 28, 2020
- 10 x Tropic Co Shrimp, thawed
- 1/2 cup Kecap Manis (sweet soy sauce)
- 1/4 cup honey
- 1/2 cup peanut or grapeseed oil
- 1 ½ tsp sesame oil
- 1/3 cup ginger (grated)
- 1/3 cup cilantro (chopped)
- 3 limes (wedges)
- Bamboo skewers (soaked in water 30 mins prior to using)
Defrost shrimp a few hours before use and peel leaving the tail on.Soak the bamboo skewers for 30 minutes before using - this ensures the skewers won’t burn during the cooking process.Combine all marinade ingredients and pour over the peeled shrimp. Let the shrimp meat marinate for 30 - 45 minutes. This adds extra flavor while also tenderizing the meat. Please note there will be marinade left over.Light up your charcoal grill and wait until the flames have died down, and the coals are white hot. In the meantime, thread each shrimp onto the skewer through the head to the tail. Do not pierce the skewer through the tail.Grill for 4 -5 minutes, turning once mid-way through until nicely colored.
Carefully remove shrimp from the skewer, then sprinkle with cilantro and and lime wedges. Serve immediately.