Best Grilled Shrimp And Scallions With Southeast Asian Dipping Sauces Recipes
ASIAN MARINATED GRILLED SHRIMP SKEWERS
Looking for that perfect grilling recipe thats just slightly different? These Asian Marinated Grilled Shrimp Skewers are bursting with flavor and super simple to make.
Provided by Dana DeVolk
Categories Grilling Main Course Seafood
Time 3h15m
Number Of Ingredients 8
Steps:
- Place the butter, soy, lime juice, ginger, garlic, and sugar in a small saucepan and whisk to combine. Let it come to a simmer over medium-low heat, stirring occasionally, then take it off the heat, stir in the scallions, and let cool on the counter to room temp.
- Place the shrimp and marinade in a bag or bowl covered in plastic wrap and marinate for at least an hour in the fridge. Try to let them marinade for around 3-5 hours but no longer.
- Take the shrimp out of the marinade and place them on skewers. If using wooden skewers, let these soak for 30 minutes in water.
- Place the remaining marinade back in the small saucepan and bring it to a simmer, simmer for 1 minute and take it off the heat.
- Preheat the grill to high heat and oil the grates. Place the shrimp skewers on the grill and get a nice char on all sides. Do not overcook or shrimp will become rubbery. This will only take about 3-4 minutes per side, depending on how big the shrimp are. Baste the shrimp with the marinade every few minutes.
- Serve with a garnish of more sliced scallions. Keep any remaining marinade on the side for dipping.
Nutrition Facts : Calories 217 kcal, Carbohydrate 6 g, Protein 24 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 308 mg, Sodium 1386 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
GRILLED SHRIMP WITH ASIAN STYLE "COCKTAIL" SAUCE
Steps:
- Whisk together the ketchup, lime juice, soy sauce, shallot, radish, ginger, chile, sugar and cilantro in a medium bowl and season lightly with salt and pepper. Cover and refrigerate for at least 30 minutes before serving. Can be made 8 hours in advance and refrigerated, do not add the cilantro until ready to serve.
- Heat the grill to high.
- Toss the shrimp with the oil and season with salt and pepper. Place onto skewers and grill for 1 to 2 minutes per side until lightly golden brown and just cooked through. Serve sauce in a bowl, surrounded by the shrimp.
SWEET-AND-SPICY ASIAN DIPPING SAUCE WITH SESAME-SCALLION FLATBREAD AND SHRIMP
Prepared pizza dough eliminates half of the work in these Asian-inspired flatbreads, with scallions and sesame seeds sandwiched between soft, chewy layers of crust. The versatile dipping sauce can also be served with frozen dumplings, spring rolls or even chicken fingers.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Stir together the chili sauce, soy sauce, vinegar, the minced chile, 2 teaspoons of the sesame oil and 1 tablespoon water in a small bowl. Pour into a small serving bowl and top with the sliced chile. Set aside to let the flavors blend.
- Meanwhile, make the flatbread: Heat a medium nonstick skillet over medium heat and add the sesame seeds. Cook, stirring, until toasted, about 3 minutes. Transfer to a small bowl and reserve the skillet. Add the scallions and remaining 1 teaspoon sesame oil to the bowl and set aside. Roll the dough out on a lightly floured surface until it is about 1/8-inch thick. Sprinkle with the scallion mixture and salt and fold in half like a book. Press the halves together with your fingers and then roll the dough out again until it is 1/8-inch thick. Cut the dough into 6 equal pieces. Stretch and roll each piece until very thin, pinching the edges together to keep the filling from spilling out. When the dough is thin enough, you should be able to see the filling through the dough. The pieces should be 7 to 8 inches in diameter, although they need not be perfectly round.
- Heat 1/2 tablespoon of the canola oil over medium-high heat in the same skillet. When very hot, add a piece of the dough and cook, turning once, until it is puffed and cooked through and has some charred spots, about 2 minutes per side. Transfer to a cutting board and repeat with the remaining pieces of dough, adding more canola oil as needed to just lightly coat the bottom of the skillet and reducing the heat if the dough starts to burn before it cooks through. Cut the flatbreads into pieces and serve with the dip and cooked shrimp.
- Copyright 2012 Television Food Network, G.P. All rights reserved.
SHRIMP WITH THAI DIPPING SAUCE
Categories Herb Shellfish Marinate Super Bowl Low Fat Shrimp Bon Appétit
Yield Serves 8
Number Of Ingredients 12
Steps:
- Combine first 10 ingredients in large bowl. (Can be prepared up to 1 day ahead. Cover and refrigerate.)
- Bring pot of water to boil. Add shrimp and cook 2 minutes until opaque. Drain. Refresh under cold water and drain. Add shrimp to sauce mixture and let stand 45 minutes. Chill in refrigerator 1 hour.(Can be prepared up to 4 hours ahead. Cover.)
- Transfer shrimp to platter. Pour sauce into decorative bowl; place sauce in center of platter and serve.
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