Grilling is so much fun for me. It is just so satisfying, and no – it’s not just for tough men. It’s for tough women too – you can’t see it, but I’m flexing as I’m typing this. I love the sizzling noise the grill makes when food touches down on it. Sweet sweet consonance.
There is a salmon marinade I use often when I’m baking salmon fillets. I love that marinade so much that I thought it would be delicious if I used it for grilled shrimp. Well, I was right, which rarely ever happens. These shrimp skewers are so spectacular. Grilled shrimp alone is amazing. Grilled shrimp in this amazing marinade is… amazing squared.
- 2 pounds large shrimp, deveined and shelled (fresh is better, but you can use frozen)
- ⅓ cup light brown sugar
- ⅓ cup low sodium soy sauce
- ⅓ cup water
- ¼ cup vegetable oil
- 5 garlic cloves, minced
- ½ tablespoon lemon pepper
- 1 teaspoon garlic powder
- Put all the deshelled and deveined shrimp in a gallon size ziplock bag or large bowl.
- In a large mixing bowl, mix together the light brown sugar, low sodium soy sauce, water, vegetable oil, minced garlic, lemon pepper, and garlic powder. Mix it well with a whisk.
- Pour the marinade over the shrimp. Seal the ziplock bag or cover the bowl with plastic wrap.
- Let the shrimp marinade in the fridge for 2 hours, but no more than 24 hours.
- If you're using a grill with an open fire, soak bamboo or wooden skewers in water for half an hour. This prevents the fire from burning the skewers.
- Skewer a shrimp then one or two onion wedges and repeat. Discard the marinade.
- If you're using a stove-top grill pan, preheat it over medium-high heat.
- Using tongs, place the shrimp on the hot grill or grill pan. Cook each side for about 2 minutes.
- Serve immediately.