Star Anise-Rubbed Grilled Shrimp

Total Time:
1 hr 23 min
Prep:
20 min
Inactive:
1 hr
Cook:
3 min

Yield:
2 dozen appetizers
Level:
Easy

Ingredients
  • Rubbed shrimp:
  • 9 star anise
  • 1 teaspoon ground coriander
  • 1 tablespoon dried parsley flakes
  • 2 teaspoons dried chives
  • 1 teaspoon tobarashi (Japanese 7-spice)
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 2 pounds (16 to 20 size) shrimp, deveined
  • Ponzu sauce:
  • 6 tablespoons low-sodium soy sauce
  • 6 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 2 teaspoons ginger juice from a jar of pickled ginger
  • 2 teaspoons chopped fresh chives
  • 1 tablespoon minced parsley leaves
Directions
Special equipment:
  • About 4 dozen bamboo skewers soaked in water to prevent burning on grill

  • To make the rub:

  • Pulverize star anise, coriander, parsley flakes, dried chives, tobarashi, garlic powder, and salt with a mortar and pestle, in a spice mill, or with a coffee grinder dedicated to spices. Coat shrimp with rub, cover and refrigerate for 1 hour.

  • For the Ponzu sauce:

  • Mix soy sauce, vinegar, brown sugar, lemon juice, lime juice, ginger juice, and chives and make sure brown sugar has dissolved. Add parsley and refrigerate.

  • Heat grill. Skewer shrimp and grill them until they are pink and just turn opaque. Place in a nonreactive container and cover with Ponzu sauce. Chill for 2 hours before serving.


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