- 1 1/2 pound uncooked large shrimp, peeled and deveined
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
HONEY LEMON GARLIC SAUCE/MARINADE
- 1 tablespoon minced garlic (1 teaspoon ground)
- 1 1/2 teaspoons freshly grated ginger (1/2 teaspoon ground)
- 1/2 cup honey
- 3 tablespoons fresh lemon juice
- 1 tablespoon rice vinegar
- 2 tablespoons low sodium soy sauce
- 2-4 teaspoons Asian chili paste (Sambal Oelek)**
- ADD LATER for SAUCE (we didn’t like the sauce, but the shrimp is good)
- 4 tablespoons butter
- 1/2 teaspoon cornstarch
Instructions
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Whisk together all of the Honey Garlic Sauce/Marinade ingredients together except for the cornstarch and butter. Add 1/2 cup to a large freezer bag along with 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp to bag and massage to evenly coat. Marinate at room temperature 15-30 minutes or in the refrigerator for 60 minutes. Refrigerate remaining Sauce separately (this will be the base for your butter sauce).
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GRILL DIRECTIONS: Drain and discard marinade. Thread shrimp onto skewers (if using wooden skewers, soak skewers for at least 30 minutes in water).
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Grease grill and heat to medium high heat. Grill shrimp for 3-5 minutes on each side or until shrimp has become pink and firm being careful to not overcook.
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Add reserved Honey Garlic Sauce to a small sauce pan. Whisk in 1/2 teaspoon cornstarch. Add 4 tablespoons butter and heat, stirring occasionally, over medium heat until butter has melted. Bring to a boil, then reduce to a simmer until slightly thickened, about 3-5 minutes. Add additional Asian chili paste to taste.
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Brush shrimp with Honey Garlic Butter Sauce and use the remaining sauce as a dip. Delicious served with rice.
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STOVETOP DIRECTIONS: Drain and discard marinade. Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Once hot, add shrimp and cook, stirring frequently, until shrimp are bright pink and opaque, about 3-4 minutes.
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Remove shrimp to a large plate. To the same skillet, add reserved Honey Garlic Sauce and whisk in 1/2 teaspoon cornstarch. Add 4 tablespoons butter and heat, stirring occasionally, over medium heat until butter has melted. Bring to a boil, then reduce to a simmer until slightly thickened, about 3-5 minutes. Add additional Asian chili paste to taste. Add shrimp back to skillet and toss to coat. Delicious served with rice.
Recipe Notes
*Total time does not include marinating shrimp as this will vary.
**If you aren’t sure how much Asian chili paste to use, start with 2 teaspoons and add more to the Butter Sauce at the end of cooking if you want it spicier.
©Carlsbad Cravings Original