Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
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Treat yourself to a meal of grilled shrimp tossed in a sweet and spicy asian barbecue sauce. Serve a side of this sensational sauce for more drizzling and dipping.

Jackie Mills, R.D.
Recipe by Coastal Living July 2007

Gallery

Credit: Jean Allsopp; Styling: Julia Rutland

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat canola oil in a medium saucepan over medium heat. Add garlic, ginger, jalapeño, and onion; sauté about 3 minutes. Add soy sauce and brown sugar, and bring to a boil. Cook, covered, over medium-low heat 8 minutes or until onion is tender. Cool mixture slightly.

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  • Transfer to a blender; add vinegar, tomato paste, and sesame oil, and process until a chunky puree forms.

  • Toss shrimp with 1/4 cup of the sauce; cover and refrigerate 15 minutes.

  • Place shrimp in a grill basket coated with cooking spray. Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes or until shrimp turn pink. Serve shrimp with remaining sauce.

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