| Level: | Intermediate |
| Total: | 1 hr 1 min |
| Prep: | 40 min |
| Inactive: | 15 min |
| Cook: | 6 min |
| Yield: | 4 to 6 servings |
Ingredients
- 24 large shrimp, peeled and de-veined with the tails left on
- 1 tablespoon chopped lemongrass
- 1 tablespoon chopped ginger
- 2 cloves chopped garlic
- 5 scallions, whites cut into 1 1/2-inch lengths and greens chopped
- 1/4 cup light soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 red bell pepper, seeds and stem removed, cut into 1 1/2-inch pieces
- Peanut oil, for drizzling
- 1 small head radicchio, nice outer leaves removed and reserved, rest chiffonade
- 1 bunch watercress, cleaned
- 1 lime
Instructions
- Preheat the grill to high.
- In a large, nonreactive bowl, combine the lemongrass, ginger, garlic, scallion greens, soy sauce, sesame oil, and honey and whisk well. Add the shrimp and toss to coat. Marinate in the refrigerator for 15 to 30 minutes.
- Skewer the shrimp, scallion whites, and red bell peppers onto skewers in whatever order you like. There should be 4 to 6 shrimp per skewer.
- Place the skewers on a flat plate and drizzle with peanut oil. It is not necessary to salt the skewers because soy sauce has so much salt in it. Place the shrimp skewers on the grill and cook about 3 minutes per side, or just until the shrimp curls, turns red and does not appear clear at all. Be careful not to overcook.
- Place the whole radicchio leaves around the edge of a platter. Mound the chiffonade radicchio and watercress inside the leaves and around the platter. Remove the skewers from the grill and place on the bed of greens. Squeeze the juice of a lime over the shrimp.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 170 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 9 g |
| Cholesterol | 53 mg |
| Sodium | 832 mg |
Reviews
Perfect balance of flavors. I made these for two different events. One was an amuse bouche party. So, I brought as finger food by cutting raddichio smaller to hold one shrimp for easy bites. They went fast and had rave reviews by everyone who tried them.
Amazing marinade – best we’ve ever had!
I made this last night. I’ve found it hard to find a good marinade for shrimp but this one was great. Very flavorful without taking over the shrimp. This will be my go to for grilled shrimp.
Very easy to prepare
Great flavor. Easy to prepare and perfect for a cocktail party.
Quality recipe. Did just the shrimp using the broiler. Try this.
Excellent recipe. I added red pepper flakes to the marinade since we love spicy food. Delicious!
I am 14 yrs old and an ambitious chef. I decided to make dinner for my parents. In stead of Red Peppers I used 1/8 inch slices of yellow onion. It was fabulous. Make sure to chop up the lemongrass finely and MINCE the ginger. Put in extra lemon grass and some lemon.
I served it with rice and french cut green beans. The Marinade was excellent.
I am going to used the marinade for Flank Steak. I am making it for a small dinner party. I will Marinade the steak for about 15 hours and used more honey and rub the steak with garlic and minced ginger.
I served this with jasmine rice and added the bell pepepr to that with extra scallion and onion , it was excellent!
Made it twice. The second time I substituted lime zest for the lemongrass. It was still delicous. I’ll make it again and again.