Fresh, simple and delicious shrimp and super food recipe.
Ingredients
Base:
¼ cup soy sauce (use gluten-free if you are making this for your favorite Celiac)
2 limes, juiced
2 teaspoons honey
2-inch piece fresh ginger, finely grated
4 cloves garlic, finely chopped
¼ cup canola oil, plus more for brushing
Soy Sauce Grilled Shrimp:
12 ounces large (21-24) shrimp, peeled, tail-on, and deveined
½ recipe base
Kosher salt and freshly ground black pepper
Spinach Salad:
¼ cup rice vinegar
2 tablespoons soy sauce
2 tablespoons canola oil
1 tablespoon toasted sesame oil
2 green onions, thinly sliced
¼ cup chopped fresh cilantro leaves
8 ounces baby spinach
½ cup chopped salted peanuts
Instructions
Whisk the soy sauce, lime juice, honey, ginger, garlic and canola oil in a medium bowl until combined. Transfer half to a food processor or blender, blend until smooth, and set aside.
Add the shrimp to the marinade in the bowl and toss to coat. Cover and refrigerate for about 15 minutes.
Make the salad dressing, while the shrimp is marinating. Stir together the rice vinegar, soy sauce, canola and sesame oils. Pour into the food processor or blender and pulse for a few seconds until combined.
Remove the shrimp from the marinade, brush with canola oil or other neutral oil and skewer the shrimp. Grill for 2 to 3 minutes per side, until the shrimp goes from transparent to white and remove immediately when done. Overcooked shrimp can get squeaky fast.
To assemble the salad layer the spinach on a plate, then the shrimp, pour on the dressing and then garnish with the chopped cilantro and scallions.
Recipe by Culinary Mamas at https://culinarymamas.com/grilledgingercilantroshrimp/