Grilled Shrimp With Ponzu Sauce Recipes

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GRILLED SHRIMP WITH PONZU SAUCE



Grilled Shrimp with Ponzu Sauce image

Yield Serves 2, can be doubled

Number Of Ingredients 8

3 tablespoons soy sauce
3 tablespoonsmirin (sweet Japanese rice wine), or 3 tablespoons dry Sherry mixed with 1 tablespoon sugar
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped peeled fresh ginger
1 teaspoon grated lemon peel
10 uncooked extra-large shrimp (about 10 ounces), peeled, deveined
2 cups thinly sliced bok choy or Napa cabbage

Steps:

  • Prepare barbecue (medium-high heat). Whisk soy sauce, mirin, lemon juice, oil, ginger and lemon peel in shallow bowl to blend. Add shrimp and stir to coat; let marinate 10 minutes.
  • Drain marinade into small saucepan and boil 1 minute. Grill shrimp until just opaque in center, turning occasionally, about 3 minutes.
  • Divide bok choy between 2 plates and drizzle with some of warm marinade. Top with shrimp. Serve, passing remaining marinade as sauce, if desired

STAR ANISE-RUBBED GRILLED SHRIMP



Star Anise-Rubbed Grilled Shrimp image

Provided by Robert Irvine : Food Network

Time 1h23m

Yield 2 dozen appetizers

Number Of Ingredients 16

9 star anise
1 teaspoon coriander
1 tablespoon dried parsley flakes
2 teaspoons dried chives
1 teaspoon tobarashi (Japanese 7-spice)
2 teaspoons garlic powder
1 teaspoon salt
2 pounds (16 to 20 size) shrimp, deveined
6 tablespoons low-sodium soy sauce
6 tablespoons rice vinegar
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons lime juice
2 teaspoons ginger juice from a jar of pickled ginger
2 teaspoons chopped fresh chives
1 tablespoon minced parsley leaves

Steps:

  • Pulverize star anise, coriander, parsley flakes, dried chives, tobarashi, garlic powder, and salt with a mortar and pestle, in a spice mill, or with a coffee grinder dedicated to spices. Coat shrimp with rub, cover and refrigerate for 1 hour.
  • Mix soy sauce, vinegar, brown sugar, lemon juice, lime juice, ginger juice, and chives and make sure brown sugar has dissolved. Add parsley and refrigerate.
  • Heat grill. Skewer shrimp and grill them until they are pink and just turn opaque. Place in a nonreactive container and cover with Ponzu sauce. Chill for 2 hours before serving.

GRILLED SALMON WITH PONZU SAUCE AND VEGETABLE SLAW



Grilled Salmon with Ponzu Sauce and Vegetable Slaw image

Categories     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

1 cup orange juice
1/2 cup sake
1/4 cup sugar
1/4 cup soy sauce
2 tablespoons fresh lime juice
1/4 teaspoon dried crushed red pepper
2 teaspoons water
1 1/2 teaspoons cornstarch
Vegetable oil
6 7- to 8-ounce salmon fillets
Vegetable Slaw with Miso Dressing
1 tablespoon black sesame seeds or toasted sesame seeds
6 lemon wedges

Steps:

  • Combine orange juice, sake, sugar, soy sauce, lime juice, and red pepper in heavy small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Combine 2 teaspoons water and cornstarch in small bowl, stirring until cornstarch dissolves. Add cornstarch mixture to ponzu sauce and boil until sauce thickens and is clear, stirring frequently, about 1 minute. (Ponzu sauce can be prepared up to 1 day ahead of time. Cover and refrigerate.)
  • Prepare barbecue (medium-high heat). Brush grill with vegetable oil. Brush each salmon fillet with 1 tablespoon ponzu sauce. Grill salmon, skin side up, 3 minutes. Turn salmon fillets and brush each with another 1 tablespoon ponzu sauce. Grill until salmon is just cooked through, about 5 minutes.
  • Transfer 1 salmon fillet to each of 6 plates. Top with slaw, dividing equally. Sprinkle with sesame seeds; garnish with lemon wedges and serve.

CHILLED SHRIMP WITH BASIL PONZU SAUCE



Chilled Shrimp with Basil Ponzu Sauce image

This tasty appetizer could not be easier to prepare ahead to have ready for when your guests arrive. Easy and delicious, you will love this!

Provided by Hey Jude

Categories     Lunch/Snacks

Time 16m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb large shrimp, cleaned and shelled with tail left on
2 tablespoons light soy sauce
2 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons brown sugar
2 tablespoons vegetable oil
1/2 teaspoon Asian chili sauce, such as sriracha
1 tablespoon minced fresh gingerroot
1 clove garlic, minced
1/4 cup chopped fresh basil

Steps:

  • Bring 4 quarts water to a boil in a large saucepan; add shrimp, cook 1 minute or until shrimps are just cooked through.
  • Drain well and chill in a large bowl filled with ice water.
  • When chilled, drain and pat dry.
  • Refrigerate until ready to serve.
  • For sauce, combine remaining ingredients, refrigerate until ready to serve.
  • Just before serving, toss shrimp with sauce and arrange on a serving platter.

Nutrition Facts : Calories 120.4, Fat 5.3, SaturatedFat 0.7, Cholesterol 95.5, Sodium 765.9, Carbohydrate 6.9, Fiber 0.1, Sugar 5.1, Protein 11.1

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