Sweet-and-Sour Shrimp Kebabs

Total Time:
50 min
Prep:
45 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • For the kebabs:
  • 1/2 cup canola oil
  • 1/4 cup lime juice
  • 1/4 cup packed light brown sugar
  • 1/4 cup rice vinegar (unseasoned)
  • 1/4 teaspoon red pepper flakes
  • Zest of 1 lime, plus 2 limes, cut into wedges
  • 2 cloves garlic, smashed
  • 1 tablespoon grated peeled ginger
  • 1/4 cup chopped fresh basil leaves
  • Pinch of salt
  • 1 1/2 pounds large shrimp (16 to 20 per pound), peeled and deveined
  • Olive oil, for the grill
  • For the sauce:
  • 1 teaspoon sweet chili sauce
  • 1 cup peach preserves
  • 1/4 cup hot Chinese mustard
Directions

Whisk together the canola oil, lime juice, brown sugar, vinegar, red pepper flakes, lime zest, garlic, ginger, basil and salt in a bowl. Put the shrimp in a large zip-top plastic bag and pour in the marinade. Refrigerate 20 minutes.

Meanwhile, make the sauce: Whisk the sweet chili sauce, peach preserves and mustard in a bowl.

Preheat a grill to medium high. Oil the grill rack. Thread the shrimp and lime wedges onto skewers. Grill 1 1/2 minutes on each side. Serve with the sauce.

Photograph by Antonis Achilleos


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    This recipe is featured in:

    Great Grilled Mains