- Level: Easy
- Total: 2 hr 15 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 5 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 250
- Total Fat
- 18 g
- Saturated Fat
- 2 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 4 g
- Cholesterol
- 38 mg
- Sodium
- 502 mg
- Level: Easy
- Total: 2 hr 15 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 5 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 250
- Total Fat
- 18 g
- Saturated Fat
- 2 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 4 g
- Cholesterol
- 38 mg
- Sodium
- 502 mg
Ingredients
Directions
- In a medium bowl, combine the sambal oelek, lime juice, olive oil, sugar, garlic, ginger, mirin, fish sauce and sesame oil. Whisk well to combine. Allow the marinade to sit at room temperature for at least 1 hour and up to 4 hours.
- Place the shrimp in a 1-gallon resealable plastic bag, and add all but 1 /2 cup of the marinade to the bag. Allow the shrimp to marinate at room temperature for 1 hour.
- Preheat a grill to medium-high and oil the grill.
- Place the shrimp on the grill and cook until they are just cooked through, 2 to 2 1/2 minutes per side. Transfer the cooked shrimp to a large bowl. Add the reserved 1/2 cup marinade, the cilantro and the mint and toss well to combine. Transfer the shrimp to a large serving bowl or platter, and serve immediately.
