Party Nibbles: Ginger Shrimp
Submitted by alcoa84
Ginger shrimp skewers marinated in a pureed lime-jalapeno-ginger blend and grilled until pink and firm. A quick, bold appetizer for parties that takes just 2 minutes per side.
YIELD
24 appetizersPREP
20 minCOOK
10 minREADY
30 minThese grilled ginger shrimp skewers are built for parties. Jumbo shrimp marinated in a blended paste of fresh ginger, lime juice, garlic, and jalapenos, then threaded on skewers and grilled for about 2 minutes per side. The tails stay on for easy grabbing, and the lime wedge garnish lets guests add a final squeeze of citrus at the table.
Pureeing half the oil with the lime juice, ginger, garlic, and jalapenos in a blender creates a smooth marinade that coats every shrimp evenly instead of leaving chunky bits that burn on the grill. The fresh ginger root is the dominant flavor here, sharp and citrusy with a slow warmth that builds.
One hour of marinating is the sweet spot. The lime juice starts to “cook” the shrimp exterior if you go much longer, turning the texture mealy. Keep it to an hour and the acid just brightens the shrimp without damaging them.
Brushing with oil right before and during grilling prevents sticking and helps the exterior caramelize into a slightly charred, glossy finish.
Pro Tips
- Use jumbo shrimp (16/20 count) so they’re easy to thread, don’t overcook, and look impressive on the skewer
- Soak the wooden skewers for a full 30 minutes. Dry skewers catch fire and snap on the grill
- Two minutes per side means two minutes. Shrimp are done when they curl into a C shape and turn pink. If they curl into a tight O, they’re overdone
- Discard the used marinade since it touched raw shrimp. Brush with fresh oil for the grill
Variations
- Add a tablespoon of soy sauce to the marinade for an Asian-inspired umami depth
- Swap jalapenos for serrano peppers for more intense heat
- Serve with a quick mango salsa or Thai sweet chili sauce for dipping
Ingredients
Directions
Peel and devein shrimp, leaving tails on.
In blender, pure half of the oil, lime juice, giger, garlic, jalapeno peppers and pepper; toss gently with shrimp to coat well.
Cover and refrigerate for 1 hour.
Meanwhile, soak wooden skewers in cold water for 30 minutes.
Thread 3 or 4 shrimp onto each skewer.
Discard remaining marinade.
Brush one side of shrimp with some of the remaining oil.
Cook shrimp, oiled side down, over medium-hot grill or broil for about 2 minutes per side or until pink and firm to the touch, turning once and brushing with remaining oil.
Transfer to serving place; garnish with lime.
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