|Nutritional Guidelines (per serving)|
|Servings: Serves 2|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These grilled shrimp are marinated in a delicious sweet and citrus marinade, grilled, and served with a dipping sauce.
- 1/3 cup / 80 mL soy sauce
- 1/4 cup / 60 mL mirin (sweet Japanese rice wine)
- 3 tablespoons / 45 mL fresh lemon juice
- 2 tablespoons / 30 mL vegetable oil
- 2 tablespoon / 30 mL brown sugar
- 1 tablespoon / 15 mL chopped peeled fresh ginger
- 1 teaspoon / 5 mL grated lemon zest
- 10 uncooked extra-large shrimp (about 10 ounces) with peels on
- 2 cups / 475 mL thinly sliced bok choy or Napa cabbage
Prepare barbecue (medium-high heat).
Whisk soy sauce, mirin, sugar lemon juice, oil, ginger, and lemon zest in a shallow glass bowl to blend.
Add shrimp and stir to coat. Cover with plastic wrap and let marinate in the refrigerator for 15 to 20 minutes.
Drain marinade into small saucepan and bring to boil for 1 minute. Reduce heat to low and let the sauce simmer for 5 minutes, stirring often. Remove sauce from heat and let cool slightly.
Preheat grill. Grill shrimp until just opaque in center (shrimp should be pink and firm to the touch), turning occasionally, about 3 to 5 minutes.
Divide bok choy or napa cabbage between 2 plates, top each with 5 shrimp, and drizzle with a liberal amount of warm sauce and serve. You can also serve the sauce on the side if you'd prefer.