email this pageIngredients
24 extra-large shrimp (about 1 1/2 pounds), peeled and deveined
2 tablespoons soy sauce
2 tablespoons molasses
3 garlic cloves, minced
1 1/2 teaspoons ground coriander
2 tablespoons lime juice
2 tablespoons light brown sugar
3 tablespoons canola oil, divided
Instructions
2 tablespoons soy sauce
2 tablespoons molasses
3 garlic cloves, minced
1 1/2 teaspoons ground coriander
2 tablespoons lime juice
2 tablespoons light brown sugar
3 tablespoons canola oil, divided
1. Rinse shrimp; drain and blot with paper towels.
2. In a large bowl, whisk soy sauce, molasses, garlic, coriander, lime juice, sugar and 1 tablespoon oil. Add shrimp and toss to coat. Cover and marinate in refrigerator 1 hour.
3. Preheat grill to high. Thread shrimp on skewers. Oil grill grate. Place shrimp on grate and grill, brushing with remaining 2 tablespoons oil, until brown on outside and firm inside, about 2 minutes per side. Serves 4 as a main coarse, 6 to 8 as an appetizer.
2. In a large bowl, whisk soy sauce, molasses, garlic, coriander, lime juice, sugar and 1 tablespoon oil. Add shrimp and toss to coat. Cover and marinate in refrigerator 1 hour.
3. Preheat grill to high. Thread shrimp on skewers. Oil grill grate. Place shrimp on grate and grill, brushing with remaining 2 tablespoons oil, until brown on outside and firm inside, about 2 minutes per side. Serves 4 as a main coarse, 6 to 8 as an appetizer.
