Recipe: Barbecued Shrimp with Ginger and Lime

Wolfgang Puck offers up a recipe for Barbecued Shrimp with Ginger and Lime.

What’s for Dinner

Barbecued Shrimp with Ginger and Lime

-Wolfgang Puck

Serves 4

Fresh limes give this very fast and easy dish a real hit of citrus flavor. The smoky shrimp with an Asian edge are perfect for outdoor summer cooking, although they’re equally as good when broiled.

Barbecued Shrimp with Ginger and LimeIngredients:

3 tablespoons freshly squeezed lime juice
3 tablespoons olive oil
1 tablespoon minced ginger
1 tablespoon brown sugar
1 large clove garlic, minced
1 teaspoon grated lime zest
1 teaspoon Asian sesame oil
1 pound large shrimp (16 to 20 count)
2 limes, each cut into 4 wedges
2 tablespoons chopped, fresh cilantro


1. In a large bowl, whisk together lime juice, olive oil, ginger, brown sugar, garlic, lime zest and sesame oil. Set aside.

2. Peel and de-vein the shrimp leaving the tails intact. Add shrimp to marinade and toss to coat thoroughly. Cover bowl or place contents of bowl in a large re-sealable plastic food storage bag and refrigerate for at least 1 hour.

3. Pre-heat grill or broiler. Thread shrimp and lime wedges onto 8 skewers, dividing evenly.

4. Cook shrimp skewers directly over medium-hot fire for about 5 minutes or until shrimp are bright pink, turning once during cooking or cook directly under the broiler, 3 to 4 inches from the heat source.

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