Monday, August 5, 2013

Lemon Ginger Shrimp

This is the first time I have uploaded a recipe I did not come up with myself. But regardless...this was DELICIOUS. I highly recommend it. 

For this recipe...I'll admit. The ingredients aren't light on the wallet. This was the first time I have ever used ginger root and one of the first times I have ever used Sesame Oil. With that being said...the ends justify the means. I'm definitely gonna make this again! If you're looking for tips on how to deal with the ginger on the following link:

Recipe by: ZUZKA @
Picture by: Luke Walmer & Katie Drejas

Lemon Ginger Shrimp


2 lb Large Shrimp – peeled and deveined
¼ cup + 1 teaspoon Extra Virgin Olive Oil
1 teaspoon Sesame Oil
¼ Yellow Onion- chopped
2 cloves Garlic – peeled
2 tablespoons Lemon Juice
1 tablespoon fresh Ginger Root – grated
1 tablespoon Cilantro Leaves – minced
½ teaspoon Paprika
½ teaspoon Seasoned Salt
½ teaspoon Black Pepper


1.    In a food processor, blend the olive oil, sesame oil, lemon juice, onion, garlic, ginger root, cilantro, paprika, seasoned salt and pepper until smooth.
2.    Reserve a small amount for basting (about ¼ cup).
3.    Pour the remaining mixture into a large bowl and add the shrimp, tossing to coat.
4.    Cover and refrigerate for 2 hours.
5.    Preheat a grill over medium heat for 20 minutes. Be sure to spray the grill grates to prevent sticking.
6.    Meanwhile, submerge skewers in a pan or bowl of cold water and soak for 10 minutes.
7.    Thread 4 shrimps onto each skewer by piercing each shrimp by the head and tail.

8.    Grill shrimp for 3 minutes per side. While they cook, use the reserved mix to baste the shrimps.