Asian Honey-Tea Grilled Shrimp
Submitted by happyzhangbo
Shrimp marinated in honey, orange spice tea, and rice vinegar, then grilled on skewers. Reduced marinade becomes a gingery dipping sauce.
YIELD
4 servingsPREP
6 minCOOK
44 minREADY
50 minBrew some orange spice tea, let it cool, then use it as the base for a marinade that’s equal parts sweet (honey) and tangy (rice vinegar).
Fresh ginger and soy sauce round out the flavor while the shrimp soak up all that goodness for 30 minutes to 12 hours.
Grill until just pink, then serve with the boiled-down marinade that’s now a glossy dipping sauce.
Grill Master Tips
- Use double-strength brewed tea for more concentrated orange flavor
- Thread shrimp tightly on skewers so they don’t spin when flipping
- Boil reserved marinade for 3-5 minutes to kill any raw shrimp bacteria
- Watch carefully; shrimp cook fast and turn rubbery if overdone
Ingredients
Directions
In a sturdy, resealable plastic bag, combine tea, honey, vinegar, soy sauce, ginger and pepper to make a marinade.
Remove ½ cup marinade and set aside for dipping sauce.
Add shrimp to marinade remaining in plastic bag, turning to coat.
Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours.
Remove shrimp from marinade; discard marinade.
Thread shrimp onto 8 skewers, dividing evenly.
Grill over medium-hot coals or in grill pan 4 to 6 minutes or until shrimp turn pink and are just firm to the touch, turning once.
Season with salt to taste.
Meanwhile, prepare dipping sauce by placing reserved ½ cup marinade in a small saucepan.
Bring to a boil over medium-high heat.
Boil 3 to 5 minutes or until slightly reduced.
Stir in green onions.
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