Ginger, spring onions, and soy sauce give these tiny skewers a tasty Asian twist. Pass a plate of these on the deck while sipping chilled sake or iced green tea. Be sure to soak the skewers in water a few hours before using so they won't splinter or burn.

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Credit: Dan Goldberg

Recipe Summary test

36 mins
2 mins
30 mins
1 hr 8 mins
Makes 24 miniature (4- to 4 1/2-inch) skewers


Ingredient Checklist


Instructions Checklist
  • Stir together sliced ginger, sliced garlic, spring onions, and olive oil in a bowl. Add shrimp, toss to coat, cover, and marinate in the refrigerator 1/2 hour and up to 2 hours.

  • Prepare a charcoal or gas grill for high heat (you can hold your hand at grill level only 2 to 3 seconds).

  • Meanwhile, whisk together grated ginger, grated garlic, rice vinegar, and soy sauce in a small bowl. Thread shrimp onto soaked skewers (see notes) and season with salt and pepper.

  • Brush the grill with vegetable oil. If using coals, mound to one side to reach about 4 inches below the grill. Lay skewers on grill; close lid on gas grill.

  • Grill the shrimp until just opaque, about 1 minute per side. Serve skewers drizzled with ginger sauce.

  • Note: Nutritional analysis is per skewer.

Nutrition Facts

35 calories; calories from fat 66%; protein 2.3g; fat 2.5g; saturated fat 0.4g; carbohydrates 1.1g; fiber 0.1g; sodium 211mg; cholesterol 15mg.