Saturday, August 1, 2009

Asian Grilled Shrimp


As you all know, I'm doing everything I can to keep from turning on my oven. And I've been doing a pretty darn good job of it too! The weather has actually stayed below 100degs the past few days, and it hasn't been too bad in the house. But I really enjoy getting out of my comfort of the oven and using other methods and learning about those.

This is such a wonderful, tasty meal. And I had everything on hand, which made it even nicer.
  • Soy sauce
  • honey
  • oil
  • garlic powder
  • sesame oil
  • ground ginger
  • orange juice
Combine everything into a small bowl.

Mix it up well. You might have to let it sit for a few minutes, stirring it occasionally, to help get the honey incorporated into everything. You don't want it to be a blob at the bottom of your bowl.

Pour it over your shrimp (that's already deveined and shelled). Let it sit for about an hour or so. Shake it up occasionally to help everyone have a share of the marinade.

Thread them onto your kabob sticks. This is a mighty fine, messy task. Wipe your space down good when you're done! they drip everywhere.

Then grill them up! Use about medium heat, for just a few minutes on each side. Shrimp cooks fast, remember!

  • 1/4 cup soy sauce
  • 3 Tbsp orange juice
  • 2 Tbsp honey
  • 1 Tbsp oil
  • 1/2 tsp sesame oil
  • 1/4 tsp garlic powder
  • 1/4 tsp ground ginger
  • dash of salt and pepper
  • about 1 lb shrimp, shelled and deveined
Mix all the ingredients together (except shrimp) making sure the honey is well mixed into everything. Pour over shrimp in a ziplock baggie, and shake well. Let sit for about an hour, mixing everything up occasionally. Thread shrimp onto your skewers, and grill on each side for 2-3 minutes over medium heat. Remember, shrimp cooks fast!

(Linked up at: Eat at Home, )


  1. I adore grilled shrimp I just made some yesterday.. wishId seen this first.

  2. They really look great! They're all pretty in pink :)

  3. I like shrimp, but it still freaks me out to look at it raw. But that recipe sounds worth it!


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