Rhubarb-Glazed Shrimp

Photo: Annabelle Breakey; Styling: Robyn Valarik

Don't stop with shrimp: This sweet and sour barbecue sauce promises to be a summer staple, since it's great on grilled pork chops and chicken too.

Yield: Serves 6
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 105
  • Calories from fat: 8%
  • Protein: 11g
  • Fat: 1g
  • Saturated fat: 0.2g
  • Carbohydrate: 13g
  • Fiber: 0.8g
  • Sodium: 498mg
  • Cholesterol: 95mg

Ingredients

  • 1 1/2 cups chopped rhubarb (preferably red rather than green)
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon chopped garlic
  • 1 tablespoon hoisin sauce
  • 1/4 cup sugar
  • 1 teaspoon reduced-sodium soy sauce
  • 1 pound peeled and deveined medium shrimp (36 to 42 per lb.)
  • 1 green onion, thinly sliced diagonally

Preparation

  1. 1. Heat a grill to high (450° to 550°). In a medium saucepan over medium heat, cook rhubarb, ginger, garlic, hoisin, sugar, and 1/4 cup water. When rhubarb starts to break apart, about 3 minutes, whisk in soy sauce and transfer half the glaze to a small bowl.
  2. 2. Thread shrimp onto 4 metal skewers. Brush both sides of shrimp with glaze from pan. Grill shrimp, turning and basting generously as you go, until they're opaque and grill marks appear, about 8 minutes total.
  3. 3. Transfer to a serving plate and brush with glaze from bowl. Sprinkle with onion. Serve with remaining glaze from bowl on the side.
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