Grilled Shrimp with Asian Barbecue Sauce
Ingredients
- 2 teaspoons canola oil
- 4 garlic cloves
minced
- 2 tablespoons minced fresh ginger
- 1 jalapeño chile
seeded and minced
- ½ cup diced onion
- ⅓ cup reduced-sodium soy sauce
- ¼ cup light brown sugar
- 1 tablespoon rice vinegar
- 2 tablespoons tomato paste
- ½ teaspoon dark sesame oil
- 1 pound peeled
large fresh shrimp
Directions
- 1
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.
- 2
Transfer to a blender; add vinegar, tomato paste, and sesame oil, and process until a chunky puree forms.
- 3
Toss shrimp with 1/4 cup of the sauce; cover and refrigerate 15 minutes.
- 4
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.
Grilled Shrimp with Asian Barbecue Sauce
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About this Recipe
Craving a dish that delivers bold flavors and a satisfying kick? This Grilled Shrimp with Asian Barbecue Sauce recipe promises a delightful balance of sweet, spicy, and savory notes, perfect for any occasion.
What truly sets this recipe apart is its vibrant, homemade Asian barbecue sauce. Crafted with aromatic fresh ginger, pungent garlic, and a hint of fiery jalapeño, it perfectly complements succulent grilled shrimp. The careful blend of reduced-sodium soy sauce, sweet brown sugar, and tangy rice vinegar creates a deeply layered flavor profile that's far more complex than anything store-bought.
Prepare for a burst of flavor with every bite. The grilled shrimp offers a tender texture, beautifully coated in a luscious, glossy sauce that clings perfectly. You'll experience the initial sweetness of brown sugar, quickly followed by the savory depth of soy and the bright acidity of rice vinegar, all culminating in a pleasant, warming spice from the jalapeño. A subtle, nutty undertone from the dark sesame oil rounds out this intensely satisfying dish. It’s a wonderfully balanced and exciting meal.
Customization & Variations
While fantastic with shrimp, this versatile Asian barbecue sauce can easily elevate other proteins. Consider tossing it with grilled chicken or even pan-seared tofu for a vegetarian option. For a milder flavor, you could reduce the amount of jalapeño or omit it entirely. If you prefer more heat, leave some of the jalapeño seeds in.
This Grilled Shrimp with Asian Barbecue Sauce is ideal for weeknight dinners, impressing guests, or adding excitement to your summer barbecue spread. Serve it alongside steamed rice to soak up every last drop of the sensational sauce, or with a crisp green salad for a lighter meal.