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    Home » Recipes » Ginger-Mint Grilled Shrimp

    Ginger-Mint Grilled Shrimp

    Published: Feb 12, 2013 · Modified: Jan 16, 2022 by Linda Baker · This post may contain affiliate links

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    These Ginger-Mint Grilled Shrimp are really a cinch to make. They are best made using large (colossal) shrimp which is more like lobster.

    Ginger-Mint Grilled Shrimp

    The story of Ginger-Mint Grilled Shrimp

    These Ginger-Mint Grilled Shrimp are really a cinch to make. I always love how they ask "how long to make"...well, if you don't count the 30 minutes of marinating time, 10 would be the answer. This dish is really flavorful, and best made using large (Colossal) shrimp, shrimp that come to 12 or less per pound, these are almost like mini lobster tails in taste and texture. As a matter of fact, if you wanted to, you could just use the lobster!

    A plate of colossal shrimp with seasoning.

    I got my shrimp at Pike's Place Market in Seattle, although recently I have found them locally. Pike's Market offers free shipping on seafood so whenever I'm there I always stop and buy a bunch of fish, salmon, halibut, (along with the halibut bones to make my fish fumet - fish stock) and whatever else looks good at the time. It was the first time I had seen shrimp so huge and knew I had to do something with them. I made BBQ Shrimp Scampi first, which cooks with the shell on, then I thought of this recipe, shell off. 

    How to Shell Shrimp

    To make Ginger-Mint Grilled Shrimp, you must shell and devein the shrimp. While it might seem intimidating it's really quite easy to do. 

    Start by removing the shell. Pull the legs from the shrimp's body which opens up the bottom, then using your fingers remove the shell by putting them at the bottom of the shell and pushing upwards. It may not come off all in one piece, so be sure to get it all. A quick run over the body will let you know if you have left any shell on. You may want to leave the tail on, as I did, for the presentation.

    Now to devein. The dark vein is the digestive tract and is usually full of sand and grit. This is not good eats so you definitely want to remove it. Make a shallow cut along the back curve of the shrimp and you should clearly be able to see the dark vein. Gently remove this with your fingers and/or a paring knife. You may want to rinse the shrimp under cold water to ensure you got it all. 

    Now the shrimp are ready to marinate and BBQ. 

    LindySez: This recipe is also a delicious hors-d'oeuvre to pass around a dinner party. Buy smaller shrimp, marinate and put on a long skewer; then grill. Remove them from the cooking skewer and put them on small skewers or toothpicks to serve.

    Ginger-Mint Grilled Shrimp

    Ginger-Mint Grilled Shrimp

    LindySez
    These Ginger-Mint Grilled Shrimp are really a cinch to make. They are best made using large (colossal) shrimp which is more like lobster
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Additional Time 1 hr
    Total Time 1 hr 15 mins
    Course Fish & Seafood
    Cuisine American
    Servings 4 servings
    Calories 254 kcal

    Ingredients
      

    • 12 Colossal shrimp or a pound of jumbo shrimp - isn't that an oxymoron?
    • ¼ cup extra virgin olive oil
    • ¼ cup unsalted butter melted
    • 2 tablespoons chopped fresh mint
    • 1 tablespoon minced fresh ginger
    • 1 teaspoon minced garlic
    • The zest from 1 lime
    • The juice from 1 lime zest first, juice second
    • 2 tablespoons fish sauce
    • 1 tablespoon reduced-sodium soy sauce
    • Salt and freshly ground pepper as needed

    Instructions
     

    • Remove the shell (except for the tail) and devein the shrimp.
    • In a bowl, combine the rest of the ingredients, mix well. Add the shrimp to the marinade and marinate for 30 minutes up to 1 hour.
    • Heat the BBQ, grill or a grill pan to medium-high heat. Remove the shrimp from the marinade and grill, turning and basting with the marinade until just opaque.
    • Heat any remaining marinade in the microwave or on the stove-top until boiling. Spoon over the shrimp and serve.

    Nutrition

    Serving: 1gSodium: 1057mgFiber: 1gCholesterol: 62mgCalories: 254kcalPolyunsaturated Fat: 15gSaturated Fat: 9gFat: 25gProtein: 5gCarbohydrates: 4g
    Keyword BBQ shrimp, cleaning shrimp, colossal shrimp
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Jessica

      February 06, 2014 at 9:29 am

      This looks so yummy! And I'm a sucker for ginger and any grilled meat, so, you've won me over!

      Reply
      • LindySez

        February 06, 2014 at 12:09 pm

        And it is so easy Jessica. I do hope you try it and thanks for stopping by!

        Reply
    2. Elle

      February 06, 2014 at 11:48 am

      I need to eat this asap Linda. Thanks.

      Reply
    3. Cher

      February 06, 2014 at 2:54 pm

      I love shrimp and grilling it is fabulous! This looks wonderful, Linda!

      Reply
    4. Nanette Pastor-Hanna

      January 15, 2022 at 2:14 pm

      Looks great - Pike's Peak is in Colorado... the market in Seattle is Pike Place. So much great seafood, produce, and fun!

      Reply
      • LindySez

        January 16, 2022 at 9:42 am

        You are absolutely correct, and I have correct it in my blog. I hope you made the dish too 🙂

        Reply

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

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