These Lemon Lime Asian Shrimp Kebabs are the perfect appetizer for a summer BBQ!
Shrimp is one of my favorite things to make on the grill. Not only are they yummicious, but they only take a few minutes to cook! You know when you’re hangry and you really can’t wait 20 minutes for your dinner to be done because 20 minutes feels like a lifetime. MAKE SHRIMP!
I used my favorite grill technique….
- Tin Foil
- Coconut Oil Cooking Spray
That way…your food won’t get stuck to your grill 😀 I learned that one from Blakester.
Have you tried coconut oil cooking spray yet? LOVE IT. Love love love it! I get mine from Trader Joe’s, but I’ve seen a few other brands at the normal grocery store. It’s pretty much just coconut oil spray and can be used interchangeably with nonstick cooking spray.
I also really like metal skewers as opposed to the wood ones. I’m always afraid I’m accidentally going to light the wood ones on fire and ignite my dinner into flames. I’m sure there is a wax coating that prevents stuff like this from happening…safety first, people!
Next time I do this, I’m totally going for the jumbo-sized shrimps. When I was at the store I could only find uncooked large shrimp. The bigger the better….am I right or am I right 😉
I loaded these guys up with cilantro, which BTW Blake HATES cilantro with a passion.
Had to do it for the photo.
Sorry bud 😀
I brushed on a little bit more hoisen sauce once I took the shrimpies off the grill.
Sauce = good.
- 1 lb. large or jumbo shrimp, uncooked
- 2T soy sauce or tamari
- 1t sriracha (or more if you like it spicy)
- 1T hoisen sauce
- ¼t orange peel, dried
- ¼t ginger
- ¼t garlic powder
- salt and pepper to taste
- 2 lemons, thinly sliced
- 2 limes, thinly sliced
- fresh cilantro, to taste
- 10 wood or medal skewers
- First preheat grill to around 400ºF. Then, prepare your marinade by mixing together soy sauce, sriracha, hoisen sauce, orange peel, ginger, garlic powder, salt, and pepper.
- Place shrimp in a plastic bag and pour marinade over shrimp. Shake, covering all of the shrimp with the marinade. Set aside.
- Next, thinly slice your lemon and limes. Save the ends because this is what you'll use to squeeze over the shrimpies when they are on the grill.
- Prepare your kebabs by alternating shrimps with lemon/lime slices. I made around 8 kebabs.
- Place a piece of tin foil on your grill and spray with coconut oil spray or nonstick cooking spray. Lay kebabs on grill. Now, squeeze lime and lemon juice on top of skewers.
- Cook each side for 2-3 minutes. You know your shrimp are done once they turn pinch/redish and firm up. It really shouldn't take any longer that 6 or 7 minutes!
- Garnish with cilantro and extra hoisen sauce!
Are there any herbs that you despise?