Ingredients
Scale
- 1 lb. large or jumbo shrimp, uncooked
- 2T soy sauce or tamari
- 1t sriracha (or more if you like it spicy)
- 1T hoisen sauce
- ¼t orange peel, dried
- ¼t ginger
- ¼t garlic powder
- salt and pepper to taste
- 2 lemons, thinly sliced
- 2 limes, thinly sliced
- fresh cilantro, to taste
- 10 wood or medal skewers
Instructions
- First preheat grill to around 400ºF. Then, prepare your marinade by mixing together soy sauce, sriracha, hoisen sauce, orange peel, ginger, garlic powder, salt, and pepper.
- Place shrimp in a plastic bag and pour marinade over shrimp. Shake, covering all of the shrimp with the marinade. Set aside.
- Next, thinly slice your lemon and limes. Save the ends because this is what you’ll use to squeeze over the shrimpies when they are on the grill.
- Prepare your kebabs by alternating shrimps with lemon/lime slices. I made around 8 kebabs.
- Place a piece of tin foil on your grill and spray with coconut oil spray or nonstick cooking spray. Lay kebabs on grill. Now, squeeze lime and lemon juice on top of skewers.
- Cook each side for 2-3 minutes. You know your shrimp are done once they turn pinch/redish and firm up. It really shouldn’t take any longer that 6 or 7 minutes!
- Garnish with cilantro and extra hoisen sauce!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 kebab