Recipe For Grilled Teriyaki Shrimp
Before Summer Ends Enjoy a Simple and Tantalizing Barbeque Recipe
Sep 9, 2009
In Calgary the warmth of summer is fleeting by the end of August. To savour the last of the balmy weekends barbeques all over the city heat up to grill dinner. For an easy barbequed dinner any night of the week the Grilled Teriyaki Shrimp can be marinated up to 24 hours in advance and make for a fast feast once they hit the grill.
Grilled Teriyaki Shrimp Recipe
Makes: 2 to 3 Servings
Preparation Time: 2 hours 15 min to overnight
Cooking Time: 10 min
Ingredients
- 1 lb raw shrimp (can be virtually any size of medium and larger shrimp, simply adjust cooking time accordingly)
- 1 tbsp fresh squeezed lime juice (substitute bottled lime juice)
- ¼ cup dry sherry
- ¼ cup olive oil
- ¼ cup teriyaki sauce
Utensils
- Skewers
Preparing the Shrimp and Marinade
- In a bowl combine the teriyaki sauce, lime juice, dry sherry and olive oil for the marinade and set aside. If the shrimp are unpeeled, remove the shells and make a shallow slice down the back of the shrimp in order to devein them. The shrimp tails can be left on depending on the chef’s preference. Once prepared rinse the shrimp in cool water and drain them.
- Place the shrimp into a large sealable plastic bag and pour in the prepared marinade, coating the shrimp. Seal the plastic bag and place it in the fridge for a minimum of 2 hours, however the shrimp can remain in the fridge overnight.
Grilling the Teriyaki Shrimp
About 1 hour before grilling soak the wooden skewers in water to prevent them from burning when they are placed on the grill. If the chef is using metal skewers then skip this step.
- Preheat the barbeque to a high heat setting. While the grill warms up prepare the shrimp for cooking. First, remove the wooden skewers from the water bath and pat them dry with a kitchen cloth or paper towel. Thread about 3 to 5 shrimp onto each skewer, depending on the size. Make sure to leave a gap between each shrimp and enough space at the bottom of each skewer to be used as a handle.
- When the barbeque has reached the high heat setting place the skewers on the grill, or alternately use an oiled grilling basket. The shrimp should cook for approximately 5 minutes on both sides (increase the cooking time for large prawns). The shrimp should reach a tender texture and light pink colour.
Serving the Grilled Teriyaki Shrimp
After removing the shrimp skewers from the barbeque be sure to allow them to cool sufficiently before eating. The grilled teriyaki shrimp can be served hot off the grill or cold which makes them a great leftover to enjoy the next day.
The grilled teriyaki shrimp can be served alone as a tangy appetizer or add sides like grilled vegetables and rice to make a full meal. The shrimp skewers could also be served over a bed of mixed greens as a light summer salad.
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