Shrimp Skewers Recipe

Our grilled Shrimp Skewers Recipe is a signature recipe brought to you by Porter and York. Fresh Meat Cut to Order.

shrimp skewers recipe
shrimp skewers recipe picture
Click on the image below to download a PDF of this grilled shrimp skewers recipe recipe.
shrimp skewers recipe card download

INGREDIENTS

  • 2 lbs (16/20) large shrimp
  • 2 stalks of lemongrass, leaves separated into 12 “skewers” -or- 12 10-12” wooden skewers
  • kosher salt & pepper
  • ½ cup light soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons grapeseed or other neutral oil, plus more to brush shrimp
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons thinly sliced scallion plus
  • ¼ cup ½ inch slices for garnish
DIRECTIONS Soak the lemongrass or skewers in warm water for 30 mins. In a medium bowl, whisk together the light soy sauce, brown sugar, ginger, rice vinegar, lime juice, sesame oil, 2 tablespoons of grape- seed oil, toasted sesame seeds and thinly sliced scallions. Set aside. Season the shrimp well with kosher salt & fresh ground pepper. Thread them on the skewers, 3-4 on each. If using the lemongrass, you will need to skewer the shrimp with a wooden skewer first to create the holes, then thread onto the lemongrass. Prepare your grill, bringing to medium high heat. Brush the shrimp lightly with oil and grill for about 2 minutes per side, just until opaque and pink throughout. Remember, they will continue cooking a bit after they are removed.Place on a platter and drizzle well with the sesame scallion sauce and garnish with ½” sliced scallions. Serve with the additional sauce.
PREP TIME: 30 MINS
COOK TIME: 5 MINS
SERVES: 4-6
Order Shrimp from Porter and York here:
buy shrimp online at porterandyork.com
Click here for more great Seafood Recipes from Porter and York.

Enjoy this Grilled Shrimp Skewers Recipe by Porter and York! Please feel free to use it and take all the credit!