Shrimp shashlik with sweet and sour sauce
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Shrimp shashlik with sweet and sour sauce - a detailed recipe.
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.
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:
For shashlik:
- 1/2 cup vegetable oil
- 1/4 cup lime juice
- 1/4 cup light brown sugar
- 1/4 tbsp. rice vinegar
- 1/4 tsp dried red onion flakes pepper
- Zest of 1 lime
- 2 limes, cut into wedges
- 2 cloves garlic, crushed
- 1 tbsp finely grated ginger
- 1/4 cup chopped fresh leaves basilica
- A pinch of salt
- 700 g large shrimp, heads removed and shells removed
- Olive oil, for grilling
For the sauce:
- 1 teaspoon sweet and hot chili sauce
- 1 cup peach jam
- 1/4 cup hot mustard
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Cooking the dish according to the recipe:
- In a bowl, combine vegetable oil, lime juice, brown sugar, vinegar, pepper flakes, lime zest, garlic, ginger, basil, and salt. Place the shrimp in a large zip-top bag, then pour in the marinade. Refrigerate for 20 minutes.
- Meanwhile, prepare the sauce: mix the sweet and hot sauce, peach jam and mustard in a bowl.
- Preheat the grill to medium-high. Brush the grill with olive oil. Thread the shrimp and lime wedges onto wooden skewers. Grill for 1.5 minutes per side. Serve the kebabs with sweet and sour sauce.
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