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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 6 |
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I came up with this recipe for the Mixing Pot Challenge of the Zaar World Tour 6. I tried to represent my team A Seasoned Sailor and his Sassy Sirens in an Asian marinade that is great for shrimp. Its zesty and sweet, and has a bit of kick, just like our team. I used the marinade for grilled shrimp, I also tried it sauteed and liked the grilling method best. I recommend saving out about 1/4 cup of the marinade as a dipping sauce for the grilled shimp. We served it with fried rice as a side dish, but this would also make a wonderful appetizer! If you like it spicy, use 4 tablespoons of the chili garlic sauce. I used 3 and it was a little spicy but I could have gone hotter. You can also add some crushed red pepper to kick it up. Prep time includes marinating time. Ingredients:
2 garlic cloves, minced |
1 teaspoon fresh ginger, minced |
2 tablespoons rice wine vinegar |
3 tablespoons chili-garlic sauce |
1/4 cup green onion, sliced |
1 tablespoon dark sesame oil |
1/4 cup low sodium soy sauce |
3/4 cup mango nectar |
2 lbs shrimp, peeled and deveined |
Directions:
1. Mix first eight ingredients in a bowl (or simply put all in a large ziploc and squish to mix). You can reserve 1/4 cup of the marinade as a dipping sauce.
2. Put the marinade in a large ziploc bag and add shrimp.
3. Marinate in the refrigerator at least 2 hours.
4. Take shrimp out of bag and thread onto skewers.
5. Grill over medium high heat for about 4 minutes each side, or until shrimp are done.
6. Serve with reserved marinade as a dipping sauce.
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