Shrimps on the Barbie with Soy Dressing

Throw another shrimp on the barbie, but this time with a proper Asian marinade that turns a simple grill into something special. Soy sauce, honey, ginger, garlic, Chinese rice wine, and a drizzle of sesame oil coat jumbo shrimp in a sweet-salty glaze that caramelizes fast over hot coals.

The one-hour marinade does serious work here. Soy sauce and rice wine penetrate the shrimp with umami and a gentle boozy warmth, while honey adds the sweetness that creates those dark, sticky char marks on the grill. Sesame oil goes in last, just enough to leave a nutty perfume on every bite without overwhelming the shrimp’s natural sweetness.

Leave the tails on. They’re your handle for eating and for flipping on the grill, and they look better on the plate. Two minutes per side is all these need. The moment the flesh turns opaque, they’re done. Overcooked shrimp turn rubbery and no amount of good marinade can save them.

Grill these 4 to 6 inches from the coals. Too close and the honey burns before the shrimp cook through. That distance gives you a controlled caramelization that glazes the surface without charring it black.

Pro Tips

• Use jumbo or extra-large shrimp; small shrimp fall through the grates and overcook too fast
• Thread them onto skewers for easier flipping; soak wooden skewers for 30 minutes first to prevent burning
• Don’t marinate longer than an hour; the soy sauce will start to cure the shrimp and change the texture
• Save some extra marinade (before adding raw shrimp) to brush on during grilling or use as a dipping sauce after boiling it

Variations

• Spicy version: Add a teaspoon of sriracha or sambal oelek to the marinade for heat
• Lime finish: Squeeze fresh lime over the grilled shrimp for a bright, citrusy contrast
• Skewer combo: Thread the shrimp with chunks of pineapple and bell pepper for a full kebab