Beautiful, bite-sized bombs of flavor. That is what we like to call shrimp. They quickly take on the dynamics of any marinade and grill up before you can blink the smoke out of your eyes.
For this recipe you can use any size shrimp but we always side with "bigger is better" theory. What will really knock your grill mitts off is the jalapeno-garlic-ginger combo on these shrimp that will have you begging for more before the end of Round 1.
Plus with a sauce this good, it's a deliciously, grab-some-wet-naps messy! That's just how we like it.
GARLIC SHRIMP WITH SPICY ASIAN BARBECUE SAUCE
PREP TIME: 30 minutes
COOK TIME: 6 to 10 minutes
RECOMMENDED PELLETS: Pecan, Hickory or Mesquite
SERVES: 2 to 4
Asian BBQ Sauce:
2 teaspoons canola oil
4 garlic cloves, minced
2 tablespoons minced fresh ginger
1 jalapeño chile, seeded and minced
1/2 cup diced onion
1/3 cup reduced-sodium soy sauce
1/4 cup light brown sugar
1 tablespoon rice vinegar
2 tablespoons tomato paste
1/2 teaspoon dark sesame oil
Shrimp and Marinade:
1 pound peeled, large or jumbo fresh shrimp
1 stalk green onion, green part only, chopped
2 cloves garlic, very finely minced
2 teaspoons grated fresh ginger
1 teaspoon finely minced jalapeno pepper (or to your taste)
1 teaspoon sea or kosher salt
1 teaspoon canola oil
Bamboo skewers, soaked in water 30 minutes
In a large bowl add the shrimp and the other marinade ingredients: green onion, garlic, ginger, jalapeno, oil and salt and mix thoroughly to coat the shrimp.
Let the shrimp marinate while you prepare the asian barbecue sauce. (You could also make this the day before and let the shrimp marinate overnight.)
Start making that asian barbecue sauce. Heat the canola oil in a saucepan over medium heat. Add garlic, ginger, jalapeño, and onion; sauté about 3 minutes.
Add soy sauce and brown sugar and bring to a boil. Cook, covered, over medium-low heat for about 8 minutes or until onion is tender.
Cool mixture slightly. Transfer to a blender; add in the rest of the barbecue sauce ingredients and process until a smooth puree forms.
Get the grill started. Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat, lid closed, to High heat for about 15 minutes.
Skewer the shrimp on the soaked bamboo skewers (be careful not to overcrowd the shrimp). For jumbo shrimp, you may want to use two bamboo skewers for each.
Put the shrimp skewers directly on the grill grate and cook the shrimp about 3 to 5 minutes per side or until they are pink an opaque (depending on how big they are).
Remove the shrimp from the grill and slather with the prepared asian barbecue sauce. Enjoy all that spice while they're still warm!
Garlic Shrimp Asian BBQ Sauce Recipe.docx (12.23 kb)