This Asian Shrimp Skewers recipe is a quick and easy BBQ dinner. We use simple ingredients for the marinade, which we also serve as a dipping sauce. It’s simply delicious! Serve the skewers with our vermicelli salad recipe or sides of choice!
Shrimp Variety and Size
- Raw shrimp: make sure you defrost before making the recipe. Simply transfer in a strainer and pour cold water on top. Let it defrost for about 10 minutes. Remove shrimp shells, but keep the tails.
- Size: I like to choose 16/20 shrimp, so that means there’s 16 to 20 shrimp for a 454g bag. You can also choose 31/40.
Asian Shrimp Skewers Marinade
- Olive oil: or pick some neutral oil if you prefer, such as avocado oil or canola oil
- Soy sauce
- Honey: or swap for maple syrup
- Garlic cloves: finely minced
- Ginger: fresh ginger
- Lime: juice of 2 limes
- Sriracha
How to Make Asian Shrimp Skewers?
- Prepare the marinade: combine all the ingredients to a small bowl.
- Assemble the skewers. Ideally, if using wooden skewers, soak them in cold water for 1 hour. It will prevent them from burning. Add the shrimp to the skewers and drizzle some of the marinade.
- Cook the shrimp. On the grill at medium high heat for 1-2 minutes each side. Make sure you brush them with the marinade on each side while they cook.
- Serve with the remaining sauce. Transfer to small bowls and make sure to dip the shrimp in the sauce. It’s so good!
Asian Shrimp Skewers with Vermicelli Salad
4
to 6 servings20
minutes5
minutes25
minutesThis Asian Shrimp Skewers recipe is a quick and easy BBQ dinner. We use simple ingredients for the marinade, which we also serve as a dipping sauce. It’s simply delicious! Serve the skewers with our vermicelli salad recipe or sides of choice!
Ingredients
- Shrimp Skewers
680g-900g of raw shrimp, shells removed (keep the tails!)
½ cup of olive oil
¼ cup of soy sauce
¼ cup of honey
2 tbsp of sriracha
4 garlic cloves, minced
1 cube of fresh ginger (1 inch), shredded
Juice of 2 limes
- Vermicelli Salad or side of your choice
200g of uncooked vermicelli
Veggies: cucumbers ribbons, carrots ribbons, sliced radishes, fresh coriander and fresh mint
Dressing: 4 tbsp of rice vinegar, 3 tbsp of fish sauce, 2 tbsp of sesame oil and 2 tbsp of maple syrup
Instructions
- If making the vermicelli salad, cook the vermicelli according to package instructions and then soak them in cold water to stop the cooking process. Add the cooked vermicelli and the veggies to a big bowl. Mix all the ingredients for the dressing in another bowl and pour over when ready to serve.
- Ideally, if using wooden skewers, soak them in cold water for 1 hour. It will prevent them from burning.
- Mix all the ingredients for the marinade to a small bowl (olive oil, soy sauce, honey, sriracha, garlic cloves, fresh ginger and lime juice).
- Assemble the skewers and brush the shrimp with the marinade (about ⅓ to half of it).
- Cook on the BBQ at a medium high heat for 1-2 minutes each side, until cooked. Make sure to brush the shrimp with the marinade while cooking them.
- Transfer the leftover marinade into small individual bowls and serve with the skewers. I recommend dipping the shrimp in the sauce while eating them.
- Serve with vermicelli salad or a side dish of your choice.
