Recipe · Thoughts & Tips

End of Summer Shrimp Skewers

It’s September already? I always mixed emotions because on one hand it’s my birthday month, but on the other hand, summer is coming to end. Before it does, we have Labor Day weekend… AKA one more excuse to grill out.

One of my favorite things to grill is shrimp. I always show up to barbecues with containers of marinating shrimp to skewer and throw on the grill. I mean, everyone else always has hamburgers, hot dogs and potato salad covered… and since I don’t eat red meat, I like to give myself some more variety than just chicken wings and side dishes.

I love playing around with different flavors for the marinades, and here are my three favorites. For grilling, you want to use large or jumbo shrimp. I went with jumbo and each of these marinades works for about 10-12 shrimp. Obviously you can cut the amounts in half or double them, depending on how much food you want to make.


Top to bottom, #1, #2 & #3

#1 Sweet & Spicy

  • pinch of salt & pepper
  • 1 tsp grated ginger
  • 2 Tbsp olive oil
  • 1/4 cup honey
  • 1/4 cup sriracha
  • 1 shallot, finely diced

#2 Lemon Garlic

  • 1 shallot, finely diced
  • 2 tsp minced garlic
  • 1/4 cup olive oil
  • 2 Tbsp balsamic vinegar
  • 1/2 tsp lemon pepper
  • pinch of salt & pepper
  • juice from 1 lemon (set aside)

#3 Teriyaki

  • 1/4 cup mirin/rice vinegar
  • 2 tsp minced garlic
  • 1/4 tsp sesame oil
  • 2 Tbsp soy sauce
  • 1/4 tsp sugar
  • 1/2 tsp grated ginger
  • pinch of salt & pepper

To make the shrimp, whisk the ingredients of the marinade together in a small bowl. (Except the lemon juice on recipe #2, the acid will start to cook the shrimp.) Place your tail on, deshelled, deveined shrimp into a ziploc bag and pour in the marinade. Shake them around a little to make sure they are well coated. Refrigerate for about a half an hour.

Skewer the shrimp and cook them over medium heat, about 350 degrees, on the grill. Reserve the leftover marinade (and at this point, add the lemon juice to #2) to brush over the shrimp while it cooks. After a 2-3 minutes, flip the shrimp and brush on more marinade. Cook another 2-3 minutes, until opaque and cooked through.


Top to bottom, #1, #2 & #3

This is great to bring to a cook out because, like I said earlier, it’s different and it’s easy to transport. Once you have your marinade baggies all set, you can put them on ice or in a cooler and take them to the party. Easy clean up too, since all you have to do is toss out the bag.

I think it’s really fun to make two or three different flavors at the same time. People can try them all and pick their favorite. These little flavor bombs will really stand out from all the typical cook out dishes people expect.

Once summer ends, you can still get down on these. Use your grill pan and make them on the stove top. Serve them over some rice or stir-fried veggies for a really easy and fun meal.

I hope you all enjoy your last days of summer! Get outside and make them count. I know I will, I’ve actually got to wrap this up and head to a picnic today! Then in the next few weeks, I can start brainstorming fun fall recipes to share. Stay tuned!

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