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Asian Shrimp Skewers with Hot and Spicy Slaw
This turned out so good that I think I might have to make it again in a few days. It’s a nice, light meal that is surprisingly packed with flavor. Perfect for a hot summer evening. I think it would also pair nicely with a slightly sweet, fruity wine. It was really easy to put together, you can make it even easier if you want, by making the salad dressing and marinade the night before and sticking it in the fridge. One disclaimer though…the “hot” in the Hot and Spicy slaw is hot. We are big fans of spicy and hot in this family, but as with any recipe, you can feel free to tweak it to your liking.
1 Bag 50-60 Shrimp, peeled, rinsed & patted dry
Wood Skewers
For the Shrimp Marinade:
1 Lime, zested
Juice of 1 Lime
3 Tbsp. Gluten-Free Soy Sauce
1 Tbsp. Apricot Simply Fruit Jelly
1 Tbsp. Rice Vinegar
1/2 Tbsp. Sriracha Sauce
1/2 tsp. Crushed Red Pepper
1/2 Tbsp. Dried Parsley Flakes
1 Tbsp. Chopped Garlic
Place all ingredients in a medium glass or ceramic bowl and stir.
Add shrimp and toss. Cover and refrigerate for at least 30 minutes but no more than 1 1/2 hours.
For the Salad Dressing:
1/4 Cup Rice Vinegar
1 Lime, zested
Juice of 1 Lime
1 Jalapeno, diced with seeds and membrane intact (if you like it hot)
1 Tbsp. Cilantro, chopped
1 Tbsp. Fish Sauce
1 Tbsp. Sweet Chili Sauce
1/8 tsp. Dark Sesame Oil
Sesame Seeds for sprinkling after salad is tossed with dressing
Place all ingredients (except the seeds) in a small glass or ceramic bowl, stir. Cover and refrigerate while you make the salad.
For the Salad:
2 1/2 Cups Napa Cabbage, sliced thinly
2 Tbsp. Chives, finely chopped
1 Large Carrot, shredded
2 Large Broccoli Florets, pulled apart
1/2 Seedless Cucumber, peeled and sliced lengthwise then quartered
Place all ingredients in a medium glass or ceramic bowl and refrigerate until you are ready to dress the salad (right before the shrimp come off of the grill).
Next, skewer the shrimp and pre-heat the grill on medium-high.
I also grilled a summer squash alongside the shrimp. Cut in half lengthwise, top with chopped garlic, thyme, olive oil and a squirt of lime juice on each one.
Grill the shrimp until done. They only take a few minutes per side. While the shrimp and the squash are grilling, toss the salad with the dressing and sprinkle with sesame seeds. I also made a dip for the shrimp with a little rice vinegar, sweet chile sauce, and sriracha sauce.
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