Cedar Plank Cilantro-Lime Grilled Shrimp Recipe
Easy Asian-Inspired Pacific Shrimp Dinner for the Grill
Mar 27, 2009
This dish’s Asian-influenced marinade gives the shrimp a distinct fusion flavor that is further brought to life by the cedar smoke. Be sure to soak the cedar plank for several hours before cooking, although if grilling on a cedar plank is, for some reason, not an option, this recipe can also be prepared in the oven by cooking the shrimp in a shallow baking dish at 425-degrees Fahrenheit for about eight minutes or until the shrimp are cooked.
Ingredients
- ½ cup olive oil
- 5 tablespoons sesame oil
- 2 tablespoons cilantro
- 1 tablespoon whole green peppercorns
- 2 tablespoons thyme
- 2 tablespoons coriander seeds
- 1 lime, thinly sliced
- 1 lb shrimp, peeled and cleaned
- ¼ cup mirin
- ¼ cup soy sauce
- 2 teaspoons Dijon mustard
- Freshly ground black pepper
Prepare the Lime-Cilantro Marinade
- Combine olive oil, 2 tablespoons of the sesame oil, cilantro, green peppercorns, thyme, and coriander seeds in a bowl; mix together. In a shallow dish, arrange the shrimp in a single layer and top with lime slices. Pour the oil mixture over the shrimp and limes.
- Using the same bowl used for the oil mixture, combine the mirin, soy sauce, and mustard; stir ingredients to blend. Add ground pepper to taste and the remaining sesame oil. Pour over shrimp and limes. Refrigerate for one hour; turn shrimp once.
Grill the Shrimp on a Cedar Plank
- Preheat the grill to high or light a charcoal fire, and arrange the shrimp in a single layer on the cedar plank. Place the limes on top of the shrimp and brush with marinade.
- Reduce the heat in the middle of the grill to medium-low keeping the outsides hot. Place the cedar plank in the middle of the grill; grill covered for about seven or eight minutes or until the shrimp are done.
Serving Suggestions
Consider serving the shrimp on the cedar plank in the center of the table. Garnish with cilantro. Serve each diner a plate with one scoop of sticky rice, a lime wedge and a medley of grilled vegetables such as red peppers, red onion and eggplant. Allow people to help themselves to the shrimp.
Serve with a densely-structured, mildly acidic white wine like a Pinot Blanc or Pinot Gris from Alsace. The 2004 Pinot Gris from Cave de Turckheim is a great value, and its spice notes work beautifully with this recipe’s flavors.
A Note on Mirin
Note that this recipe calls for mirin, which is readily available in the Asian food section of most markets. Mirin is a Japanese cooking wine that adds a subtle sweetness and complements many of the other flavors used in this recipe’s marinade. The marin also helps the shrimp to stay ultra-firm and well-textured, while balancing the soy sauce. Do not substitute unless absolutely necessary.
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