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Epicurious

Grilled Shrimp with Ponzu Sauce

4.0

(18)

This recipe can be prepared in 45 minutes or less.

A popular Japanese sauce perks up the grilled shrimp. For side dishes, garnish purchased sesame noodle salad with chopped green onions and peanuts, and put out a plate of carrot and celery sticks. As long as the coals are hot, grill slices of fresh pineapple, then top them with vanilla ice cream and shredded coconut.

Recipe information

  • Yield

    Serves 2, can be doubled

Ingredients

3 tablespoons soy sauce
3 tablespoonsmirin (sweet Japanese rice wine), or 3 tablespoons dry Sherry mixed with 1 tablespoon sugar
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped peeled fresh ginger
1 teaspoon grated lemon peel
10 uncooked extra-large shrimp (about 10 ounces), peeled, deveined
2 cups thinly sliced bok choy or Napa cabbage

Preparation

  1. Step 1

    Prepare barbecue (medium-high heat). Whisk soy sauce, mirin, lemon juice, oil, ginger and lemon peel in shallow bowl to blend. Add shrimp and stir to coat; let marinate 10 minutes.

    Step 2

    Drain marinade into small saucepan and boil 1 minute. Grill shrimp until just opaque in center, turning occasionally, about 3 minutes.

    Step 3

    Divide bok choy between 2 plates and drizzle with some of warm marinade. Top with shrimp. Serve, passing remaining marinade as sauce, if desired

TagsJapaneseEast AsianAsianGingerHerbs & SpicesLemonCitrusFruitShrimpShellfishSeafoodBok ChoyLeafy GreensVegetableNapa CabbageCabbageMainDinnerDairy FreeNut FreeEasyQuickWeeknight MealsGrillingSummer
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