Shrimp 2 Ways: Soy Sauce-Grilled Shrimp with Spinach Salad and New-Style Scampi
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 793
- Total Fat
- 63
- Saturated Fat
- 19
- Carbohydrates
- 21
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 44
- Cholesterol
- 335
- Sodium
- 1645
- Total: 1 hr 5 min
- Prep: 30 min
- Inactive: 15 min
- Cook: 20 min
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.