Shrimp 2 Ways: Soy Sauce-Grilled Shrimp with Spinach Salad and New-Style Scampi

Total Time:
1 hr 5 min
Prep:
30 min
Inactive:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Base:
  • 1/4 cup soy sauce
  • 2 limes, juiced
  • 2 teaspoons honey
  • 2 -inch piece fresh ginger, finely grated
  • 4 cloves garlic, finely chopped
  • 1/4 cup canola oil, plus more for brushing
  • For Soy Sauce-Grilled Shrimp with Spinach Salad:
  • 12 ounces large (21-24) shrimp, peeled, tail-on, and deveined
  • 1/2 recipe base
  • Kosher salt and freshly ground black pepper
  • Spinach Salad:
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons canola oil
  • 1 tablespoon toasted sesame oil
  • 2 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro leaves
  • 8 ounces baby spinach
  • 1/2 cup chopped salted peanuts
  • For New Style Scampi:
  • 1 stick unsalted butter, softened
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 recipe base
  • 2 limes
  • Canola oil, for brushing
  • 12 ounces large (21-24) shrimp, peeled, tail-on, and deveined
  • Kosher salt and freshly ground black pepper
  • 1/4 cup chopped cilantro leaves
Directions
For Soy-Sauce Grilled Shrimp:
  • Whisk the soy, lime juice, honey, ginger, garlic and canola oil in a medium bowl until combined. Transfer half to a food processor fitted with the blade attachment and set aside. Add the shrimp to the marinade in the bowl and toss to coat. Cover and refrigerate for 15 minutes.

  • While the shrimp marinates, whisk together the rice vinegar, soy sauce, canola and sesame oils, scallion and cilantro in a small bowl.

  • Heat the grill to high. Remove the shrimp from the marinade, brush with canola oil, and season with salt and pepper. Skewer the shrimp and grill for 2 to 3 minutes per side, until just cooked through.

  • Toss the spinach with some of the vinaigrette and mound in the center of a serving platter. Arrange shrimp around spinach and spoon over more of the dressing. Scatter the peanuts over the salad and shrimp.

  • For the New-Style Scampi:

  • Add the butter and red pepper flakes to the marinade in the food processor, and pulse until combined. Scrape the mixture into a small saucepan and put on the grill just to melt the butter.

  • Trim the ends from the limes and halve. Brush with canola oil, season with salt and pepper, and grill, flesh side down, until marked and slightly softened, 4 to 5 minutes.

  • Skewer the remaining shrimp, brush with canola oil, and season with salt and pepper. Grill for 2 to 3 minutes per side, until just cooked through. Slide the shrimp from the skewers into a shallow bowl, pour over some butter sauce, and toss to coat. Scatter the cilantro over the top, and arrange the grilled limes around the shrimp.


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