0 (0)

Category: Fish and Shellfish

Grilled Shrimp and Green Onion Skewers

Whatever you're grilling, marinades have a reputation for taking hours--or at least too much time when you're hungry. That's not the case with these shrimp. Just a quick 10- to 15-minute soak in citrus juices gives the shrimp needed moisture ... Read more

Total time: 30 minutes | Serves 2
Note: Chile garlic sauce can be found in the Asian aisle of most supermarkets.
  • 1/2 cup grapefruit juice
  • 1/4 cup lime juice
  • 2 tablespoons olive oil
  • 6 green onions
  • 1 dozen medium shrimp, peeled and deveined
  • Salt, pepper
  • 1 tablespoon chile garlic sauce
  • 2 teaspoons honey
  • 1 teaspoon minced cilantro

Step 1Combine the grapefruit juice, lime juice and olive oil in an 11x7-inch glass dish. Set aside.

Step 2Cut the root ends off the green onions and trim most of the green tops, leaving about 1 1/2 inches of the white part with some green at the top.

Step 3Thread the shrimp and the green onions on 2 (10-inch) skewers in this order: 1 shrimp, 1 green onion, 2 shrimp, 1 green onion, 2 shrimp, 1 green onion, 1 shrimp. When skewering the shrimp, make sure the skewer pierces the shrimp twice, once in the large end and once in the small end. Season the skewers with salt and pepper and place them in the marinade for 10 to 15 minutes, turning them over every few minutes.

Step 4Meanwhile heat the grill or a well-seasoned indoor grill pan over medium-high heat. Make the glaze by combining the garlic sauce and honey in a small bowl. Mix well and have a brush ready for grilling.

Step 5Grill the skewers until the shrimp are pink and brown around the edges and no longer translucent, 1 to 2 minutes a side. Brush with the glaze while grilling. Sprinkle with cilantro and serve.

Each serving:
194 calories; 313 mg sodium; 64 mg cholesterol; 14 grams fat; 2 grams saturated fat; 11 grams carbohydrates; 7 grams protein; 0.27 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and Shellfish
Sea bass with celery leaves and sun-dried tomato confit
Beer-battered shrimp with classic tartar sauce
Sauteed rex sole with spring vegetable salad in bacon vinaigrette
Fish Tostadas