Ingredients

The following ingredients have 7 Servings
  • 1 1/2 pound uncooked large shrimp, peeled and deveined
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon minced garlic ((1 teaspoon ground))
  • 1 1/2 teaspoons freshly grated ginger ((1/2 teaspoon ground))
  • 1/2 cup honey
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon rice vinegar
  • 2 tablespoons low sodium soy sauce
  • 2-4 teaspoons Asian chili paste ((Sambal Oelek)**)
  • 4 tablespoons butter
  • 1/2 teaspoon cornstarch

Instruction

  • Whisk together all of the Honey Garlic Sauce/Marinade ingredients together except for the cornstarch and butter. Add 1/2 cup to a large freezer bag along with 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp to bag and massage to evenly coat. Marinate at room temperature 15-30 minutes or in the refrigerator for 60 minutes. Refrigerate remaining Sauce separately (this will be the base for your butter sauce).
  • GRILL DIRECTIONS: Drain and discard marinade. Thread shrimp onto skewers (if using wooden skewers, soak skewers for at least 30 minutes in water).
  • Grease grill and heat to medium high heat. Grill shrimp for 3-5 minutes on each side or until shrimp has become pink and firm being careful to not overcook.
  • Add reserved Honey Garlic Sauce to a small sauce pan. Whisk in 1/2 teaspoon cornstarch. Add 4 tablespoons butter and heat, stirring occasionally, over medium heat until butter has melted. Bring to a boil, then reduce to a simmer until slightly thickened, about 3-5 minutes. Add additional Asian chili paste to taste.
  • Brush shrimp with Honey Garlic Butter Sauce and use the remaining sauce as a dip. Delicious served with rice.
  • STOVETOP DIRECTIONS: Drain and discard marinade. Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Once hot, add shrimp and cook, stirring frequently, until shrimp are bright pink and opaque, about 3-4 minutes.
  • Remove shrimp to a large plate. To the same skillet, add reserved Honey Garlic Sauce and whisk in 1/2 teaspoon cornstarch. Add 4 tablespoons butter and heat, stirring occasionally, over medium heat until butter has melted. Bring to a boil, then reduce to a simmer until slightly thickened, about 3-5 minutes. Add additional Asian chili paste to taste. Add shrimp back to skillet and toss to coat. Delicious served with rice.