Grilled Soy Shrimp Skewers with Scallion-Lemon Relish
Use this user-friendly grilled shrimp recipe as the initial inspiration behind your next summer dinner! Add the prepared shrimp to tacos, salads, or simply enjoy as an appetizer.
Ingredients
Grilled Soy Shrimp
- 24 Shrimp Medium in size, fresh or frozen, peeled and deveined
- 1 cup Soy Sauce
- 1/2 cup Mirin
- 2 tbsp Rice Wine Vinegar
- Juice of 1 Lemon
- 1 tsp Gochugaru Flakes You can use red pepper flakes instead
Scallion-Lemon Relish
- 1 bunch scallions Sliced into small, thin rounds
- Zest and Juice of 2 Lemons
- 1 Shallot minced
- 1/2 cup Olive Oil
- 1 Tbsp Honey
- 1 tsp Salt Plus more to taste
- 1/2 tsp pepper Plus more to taste
Instructions
- If you're using bamboo skewers as your skewer of choice, let them soak in water for 30 minutes prior to using in order to avoid splintering. If you're using metal skewers, ignore this step.
- Combine all ingredients for the shrimp marinade in a medium bowl. Add shrimp and then cover and refrigerate for 30 minutes.
- While shrimp marinates, combine all ingredients for the Scallion relish in a medium bowl except the olive oil. Slowly stream in olive oil while whisking, simultaneously, until ingredients are well combined. Set aside until ready to serve.
- When the shrimp are finished marinating, thread them onto the skewers - six shrimp, per skewer.
- Prepare a grill for high heat (alternatively, heat a cast iron skillet or grill pan over medium-high heat). Oil grates/skillet.
- Grill/cook each skewer 3 minutes per side, turning once, until lightly charred on both sides
- Add grilled shrimp skewers to serving platter and top with spoonfuls of Scallion-Lemon Relish.
