Shrimp Kabobs in Ginger Marinade

Shrimp Kabobs in Ginger Marinade


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The ginger and rice wine vinegar give these shrimp a distinctly Asian flavor, especially if you serve them over Chinese noodles.

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  • 2 Tbs. minced ginger
  • 1 clove garlic, minced
  • 1/4 C. rice wine vinegar
  • 1/2 C. lime juice
  • 2 Tbs. brown sugar
  • 1/4 C. oil
  • 1 Tbs. sesame oil
  • 1 Tbs. chopped cilantro
  • 2 lb. large shrimp, peeled and deveined
  • 1 bunch scallions, cut into 1" lengths
  • 1 large red bell pepper, cut into 1" dice and blanched

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In a large bowl, whisk together ginger, garlic, rice wine vinegar, lime juice, brown sugar, oil, sesame oil, and cilantro. Add the shrimp. Toss to coat shrimp; cover and refrigerate for 1 hour. Remove shrimp from marinade. Pour marinade into a small saucepan. Bring to a boil and boil for one full minute. Remove from heat.

Alternately thread shrimp, scallions, and peppers on skewers. Place skewers in center of cooking grate. Grill 4-6 minutes until shrimp turn pink and opaque, turning once halfway through grilling time, and basting with reserved marinade. Serve warm over rice or Chinese noodles.

Yield: 6 servings

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