Grilled shrimp skewers with soy sauce, fresh ginger and toasted sesame seeds

Votes: 3

Time: 1 hour 20 min.
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Calories 243, total fat 19 G., saturated fats 3 G., proteins 10 G., carbohydrates 7 G., fiber - G., cholesterol 53 mg, sodium 1934 mg, sugar 4 G.

Prepare a delicious Asian-inspired shrimp appetizer for a dinner party at home. This dish uses large shrimp, individually threaded onto short wooden skewers for a truly beautiful presentation. Be sure to soak the skewers in water beforehand to prevent them from burning on the grill. For serving, prepare a no-cook Asian sauce. It's incredibly flavorful with soy sauce, fresh garlic, ginger, dark sesame oil, aromatic freshly squeezed lime juice, and red wine vinegar. The finished shrimp are also sprinkled with toasted sesame seeds to enhance their Asian flair.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

24 large shrimps
0.5 cup light soy sauce
2 cloves garlic, finely chopped
1 tbsp. grated ginger
1 tbsp dark sesame oil
2 tablespoons white wine vinegar
1 tbsp freshly squeezed lime juice
1/4 cup peanut oil + extra for drizzling over shrimp
2 tablespoons toasted sesame seeds
Wooden skewers (10 cm each)

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Cooking the dish according to the recipe:

Soak 10 cm long wooden skewers in cold water for 1 hour. Thread 1 shrimp onto each skewer, making sure the shrimp lie flat.
In a small bowl, combine the soy sauce, garlic, ginger, sesame oil, white wine vinegar, lime juice, and peanut oil. Place the shrimp skewers on a plate and drizzle with peanut oil to lightly coat. Season with salt and pepper.

Preheat the grill. Grill the shrimp for 2 minutes on each side or until cooked through. Place the cooked shrimp on a platter, drizzle with the sauce, and sprinkle with sesame seeds.

Author of the recipe - Patricia Yeo is a Cambodian-born chef, a researcher in carbohydrate biochemistry, a curator at restaurants in New York and Miami, and a food writer for magazines.

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