Recipe for grilled sesame-lime shrimp and cucumber skewers
By the time I visited Australia with Cousin Martin in 1988, Americans knew all about "shrimp on the barbie", thanks to Crocodile Dundee actor Paul Hogan's ads for Australia tourism. It's taken me until now to make grilled shrimp that remind me of the hot days we spent in Alice Springs, enjoying barramundi and prawns cooked on large outdoor grills at a local bar.
For this recipe, you need large shrimp; I use 21/25 size (remember, that means 21 to 25 shrimp to the pound), but you could step up to 16/20 size, which would make a two-bite appetizer. Slice Persian cucumbers, which are tender and almost seedless, for the insert. And, don't forget to soak your skewers in cold water for at least 30 minutes before you put them on the grill. These shrimp will be the hit of any party, in the Outback or out in the back yard.
Grilled sesame-lime shrimp and cucumber skewers
From the pantry, you'll need: reduced sodium soy sauce, sesame oil, agave nectar, lime, frozen shrimp.
Serves 4; can be doubled, tripled, or more. You can cook these shrimp under the broiler; I used my new panini press, opened flat, rather than firing up the outdoor grill.
2 Tbsp reduced sodium soy sauce
1-1/4 Tbsp sesame oil
1 tsp agave nectar
Juice of 1 lime
1/4 tsp black pepper
3/4 lb large (21/25 size) shrimp, defrosted, peeled and deveined
1/2 small Persian cucumber or 1/4 seedless (English) cucumber, cut into quarter-rounds
Black and white sesame seeds, for garnish
In a medium bowl, stir together the soy sauce, sesame oil, agave, lime juice and black pepper. Marinate the shrimp in this mixture for 30-45 minutes.
In the meantime, soak your skewers in a bowl of water for at least 30 minutes.
Heat your grill (or broiler), and when it has reached high temperature, thread the shrimp and cucumber pieces onto the skewers by wrapping the shrimp around the cucumber. If there's any marinade left in the bowl, paint it on the shrimp.
Place the skewers on the grill (use a perforated grill pan, if you have one). Cook for 1 minute on each side, or until the shrimp turn pink and curl around the cucumber (not more than 3 minutes total).
Sprinkle with sesame seeds and serve hot or at room temperature, or make ahead and serve chilled.
Shrimp and edamame salad with sesame ginger vinaigrette, from The Perfect Pantry
Shrimp teriyaki, from The Perfect Pantry
Sesame shrimp with honey mustard sauce, from Steamy Kitchen
Mango and black bean salad with sesame shrimp, from Culinary Adventures of a New Wife
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Oh how tasty! We can never get enough shrimp and I like the addition of cucumbers, Lydia. :-) Easy to make gluten free by just using gluten-free soy sauce. As soon as I pick up some shrimp, we'll make this one!
Shirley, I'm always so glad to know about gluten-free adaptations for those of my recipes that aren't naturally GF. Thanks so much.
This looks truly delicious.
Very pretty for a summer gathering. Thanks for including mention of the broiler for us non-grill people.
Nothing more fun than food on skewers (I have the same ones and love them!). These look so pretty and fancy - so easy to make, yet so impressive looking!
TW, a broiler or even a stove-top grill pan would do the trick here.
Jeanette, I'm a sucker for food on skewers, and I love these little ones with the twisty tops. They hold just a bite or two, and they dress up almost any appetizer.
YUM! but I admit I am afraid of warm and soggy cucumber potential. I love them for their crispness and I am afraid they would be warm and weird!!
Carol, no warm and soggy cucumbers here! The cucumbers are only on the grill for a short time, and they make a lovely counterpoint to the shrimp. However, feel free to leave them out or substitute with any vegetables you have on hand.
What a yummy, easy dinner!
oh what a great combo of ingredients - I bet the flavors just pop!
this looks fabulous lovely presentation
Grilled shrimp - what a great summer BBQ item. Thanks for the recipe.