Description
This recipe is all about the harmony of a few simple ingredients. Here’s what you’ll need to create this citrusy masterpiece. Don’t stress if you’re missing an item or two—I’ve got your back with some easy swaps!
Ingredients
For the Marinade
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¼ cup ketchup
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3 scallions, thinly sliced
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3 tbsp fresh lemon juice
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1 tbsp honey (or maple syrup/agave)
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1 tbsp apple cider vinegar
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1 tbsp Worcestershire sauce (or tamari for gluten-free)
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1 tsp sesame seeds
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¼ tsp allspice
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½ tsp salt
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½ tsp black pepper
For the Skewers
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2 lbs extra-large shrimp (16–20 count), peeled and deveined (tails on)
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12-inch wooden skewers, soaked in water for 30 minutes
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Lemon wedges, for serving
Instructions
In a medium bowl, whisk together ketchup, scallions, lemon juice, honey, vinegar, Worcestershire sauce, sesame seeds, allspice, salt, and pepper until smooth and emulsified. Taste and adjust seasoning.
Add shrimp to the bowl and toss to coat evenly. Cover and refrigerate for 30–60 minutes (no longer, or the acid will start “cooking” the shrimp).
Heat grill to medium-high (400–450°F / 200–230°C). Brush and oil grates well to prevent sticking.
Thread shrimp onto soaked skewers, piercing once through the tail and once through the head end. Place 4–5 shrimp per skewer, leaving small gaps between them for even cooking.
Grill shrimp for 2–3 minutes per side, turning once, until pink, firm, and lightly charred in spots. Do not overcook — remove as soon as they curl into a loose “C” shape.
Transfer to a platter, sprinkle with extra scallions, and serve immediately with fresh lemon wedges for squeezing over top.
Notes
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Always soak wooden skewers — 30 minutes prevents flare-ups.
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Don’t over-marinate; acid from lemon can toughen shrimp.
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Use wild-caught shrimp for the best flavor and texture.
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Clean and oil grill grates before cooking for easy release.
Nutrition
- Calories: 240 Cal Per Serving
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Protein: 30g