Grilled Shrimp with Ponzu Sauce

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
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Updated on 09/27/19
Grilled Shrimp with Ponzu Sauce
Alex Ortega/Getty Images
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 2 servings
Nutrition Facts (per serving)
403 Calories
16g Fat
23g Carbs
39g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 403
% Daily Value*
Total Fat 16g 20%
Saturated Fat 1g 7%
Cholesterol 284mg 95%
Sodium 3276mg 142%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 4%
Protein 39g
Calcium 179mg 14%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These grilled shrimp are marinated in a delicious sweet and citrus marinade, grilled, and served with a dipping sauce.

Ingredients

  • 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

Steps to Make It

  1. Prepare barbecue (medium-high heat).

  2. Whisk soy sauce, mirin, sugar lemon juice, oil, ginger, and lemon zest in a shallow glass bowl to blend.

  3. Add shrimp and stir to coat. Cover with plastic wrap and let marinate in the refrigerator for 15 to 20 minutes.

  4. 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.

  5. 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. 

  6. 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.

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