Shrimp Brochettes With Asian Glaze
Published June 8, 1996
- Total Time
- 45 minutes
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Ingredients
1 tablespoon light soy sauce
1 tablespoon rice-wine vinegar
2 tablespoons sesame oil
1 teaspoon chili oil
1 teaspoon honey
24 large shrimp (about 1 pound)
2 tablespoons sesame seeds
1 lime, cut in wedges
Nutritional analysis per serving
3 grams carbs; 191 milligrams cholesterol; 148 calories; 3 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 1 gram fiber; 754 milligrams sodium; 16 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak 12 8-inch wooden skewers in water.
- Step 2
Mix the soy sauce, vinegar, sesame oil, chili oil and honey together and set aside. Preheat a grill.
- Step 3
Holding two skewers close together, thread each pair with four shrimp, taking care that the shrimp all lie in the same direction. Brush with the soy sauce mixture.
- Step 4
Just before grilling, spread the sesame seeds on a plate and dip each skewer lightly into the seeds to coat the shrimp with seeds.
- Step 5
Grill the shrimp about two minutes on each side, just until they turn pink. Serve as an appetizer with wedges of lime.
Private Notes