Updated: Feb 17
A light and flavorful, yet quick and easy recipe for a summer's night dinner.
The shrimp marinade and slaw/taco sauce can be made a day or two in advance. I start by getting my grill set up, as I prefer to cook over #charcoal vs gas. But either will work fine, and you could even use a skillet on your stovetop, too! Then I put everything together while the grill is getting up to temperature.
1/4 cup extra virgin #OliveOil
1/4 cup lime juice
4 garlic cloves, minced
3 tbs honey
2 tbs low-sodium soy #sauce
1 tbs Sriracha
1 tsp The Judge Rub
1 to 2 pounds of large or jumbo raw shrimp
Garlic Cilantro Lime Sauce for Slaw and Tacos:
1/4 cup extra virgin olive oil
1/4 cup water
1/2 cup green onion, chopped
1/2 cup cilantro leaves
2 cloves garlic
1/2 tsp salt
2 limes, juiced
1/2 cup sour cream or low-fat #yogurt
2 cups shredded green cabbage or pre-bagged slaw
Blend all ingredients together in a food processor or blender until smooth. Use 3/4 of the sauce, toss with slaw. Refrigerate slaw and remaining sauce, then make your shrimp marinade.
In a small bowl, whisk together olive oil, lime juice, garlic, #honey, soy sauce, and Sriracha. Set aside 1/4 of the marinade to brush the shrimp while grilling.
In a large bowl, toss the #shrimp with the remaining marinade and coat it thoroughly. Refrigerate for 30 minutes while your grill is coming up to temperature.
Place shrimp on skewers for ease of cooking on the grill. Once your grill reaches a medium/high heat (375* to 425*) spray grill grates with non-stick #cooking spray. Brush shrimp with the remaining marinade and place on the grill, then brush the top side of the shrimp before you flip. Grill shrimp until pink/ opaque which is about 3 minutes per side.