Ginger-Mint Grilled Shrimp

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Course: ,

Servings : Prep Time : Cook Time : Ready In :

Grilled Shrimp

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

Ingredients

  • 12 Colossal shrimp (or a pound of jumbo shrimp - isn't that an oxymoron?)
  • 1/4 cup extra virgin olive oil
  • 1/4 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

Method

Step 1

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.

Step 2

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.

Step 3

Heat any remaining marinade in the microwave or on the stove-top until boiling. Spoon over the shrimp and serve.

 

 

The story of Ginger-Mint Grilled Shrimp

A printer-friendly recipe card can be found at the bottom of this post

 

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 Peak 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 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.

 

Yield: 4 servings

Ginger-Mint Grilled Shrimp

Ginger-Mint Grilled Shrimp

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

Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 12 Colossal shrimp (or a pound of jumbo shrimp - isn't that an oxymoron?)
  • 1/4 cup extra virgin olive oil
  • 1/4 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

Step 1

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.

Step 2

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.

Step 3

Heat any remaining marinade in the microwave or on the stove-top until boiling. Spoon over the shrimp and serve.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 254Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 62mgSodium: 1057mgCarbohydrates: 4gFiber: 1gProtein: 5g

Nutritional values may not be 100% accurate


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Recipe Comments

  1. posted by Jessica on February 6, 2014

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

      Reply
    • posted by LindySez on February 6, 2014

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

        Reply
  2. posted by Elle on February 6, 2014

    I need to eat this asap Linda. Thanks.

      Reply
  3. posted by Cher on February 6, 2014

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

      Reply

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Nutritional Info

This information is per serving.
  • Calories
    254
  • Fat
    25g (9g Sat, 14g Mono,3g Poly)
  • Carbohydrate
    4g
  • Dietary Fiber
    trace
  • Cholesterol
    62mg
  • Sodium
    1057mg
  • Protein
    5g

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