What is it about garlic and soy sauce that goes together so well?
I couldn’t tell you why, I just know that it works. And it continues to work every time I pair them up. This marinade is my go to when I’m not sure what I want to cook for dinner. It’s basically good on any type of meat and I’m sure it would probably even be delicious on tofu too!
But, man. These shrimp were so good. I could hardly photograph them. The scent of green onion and garlic was permeating the air around me as I struggled to capture a quick picture before digging in like it was my last meal.
My husband even snuck a couple before I had time to plate them. Seriously, they’re that good!
Here’s how I made them:
I started by combining soy sauce, chopped garlic, green onion, cilantro, rice vinegar, brown sugar, orange juice, chili oil, and sesame seeds. I reserved half of the green onions and cilantro I chopped for later.
Then I peeled and deveined about 1 lb of jumbo shrimp and gave them a quick rinse with cold water and patted them down with a paper towel. Deveining shrimp is the most important step here, and it’s easily done by simply running your knife along the back end of the shrimp and picking out the digestive track. Yuck, I know… Which is exactly why it’s so important to remove it.
Once the shrimp were cleaned I tossed them in the marinade and let them sit in the refrigerator for about 15-20 minutes.
After the shrimp had marinated and absorbed as much of that flavorful sauce as they could, I popped them on the grill. Heat on super high to sear them nicely so I could get that yummy caramelization on the outsides.
Then, after about 3 1/2 minutes I flipped the shrimp over and finished cooking them on the other side for the same amount of time. You’re looking for a cooking time of about 5-7 minutes, until they’ve turned opaque and firm.
Once the shrimp were grilled, I tossed them in a bowl with a heaping spoon of Thai sweet chili sauce, the reserved green onion and cilantro, and a little more sesame seeds.
I like to serve these with a little squeeze of lime juice right before eating, but that’s totally optional.
Give them a try, and I hope you’ll find they become a go to recipe for you too.
Prep time: 25 mins Cook time: 5-7 mins
Yield: 4 servings
1 lb. jumbo shrimp, peeled and deveined
1/4 cup low sodium soy sauce
1 tbsp. Brown sugar
2 tbsps. Rice vinegar
2 cloves garlic, chopped
2 tbsps green onion, divided
2 tbsps cilantro, divided
2 tsps black sesame seeds, divided
2 tsps white sesame seeds, divided
1/4 tsp hot chili oil
1 tbsp orange juice
1 tbsp Thai sweet chili oil
1 lime, cut into wedges
Start by peeling and deveining shrimp, rinse with cold water and pat dry. Next in a mixing bowl, combine the soy sauce, garlic, brown sugar, rice vinegar, hot chili oil, orange juice, and half of the green onion, cilantro, and both colors of sesame seeds. Add the shrimp to the marinade and let sit refrigerated for about 15-20 minutes. Then, place the shrimp on a high heated grill for about 5-7 minutes, flipping once in between. When the shrimp are cooked, toss them with the remaining green onion, cilantro, and sesame seeds. Serve with a squeeze of fresh lime juice. Enjoy!