Shrimp Skewers with Cucumber Hoisin Sauce 

Thanks to Kevin for making our Sunday dinner! After a day on the lake we always end up stuffing our faces with pizza or Chinese food because we are too lazy to cook.

On Saturday I bought fresh shrimp from Carolina Fish Market — so on point. The shrimp was so freakin’ fresh. I highly recommend getting your seafood from there if you have a little extra money to spend on it that week. A friend told me they get it right off the boats in Charleston THAT morning…. Awesome. Kevin and I were both impressed with the freshness taste and Zaylee even liked it!!!! Now that’s really saying something.

The cucumber sauce was perfect. I was the taste-tester and 100% approved. I am partial to anything with cucumbers but I promise it was delicious. If you don’t like cucumbers it would still be awesome without them.

First, Chop all your veggies and put them all together in a mixing bowl. We used a red bell pepper, a green bell pepper. 3 jalapeño peppers, and a yellow onion. Kevin chopped them in square shaped to slide easily onto a skewer.

The shrimp we bought was already peeled and deveined (because it kinda grosses me out to do that myself) so Kevin just left the tails on and threw it in the veggie mix to marinate and think.

Marinade:

1 tbs Honey

1/2 cup Soy sauce

2 cloves minced Garlic

1 tbs Sambal Chili Paste

Salt & Pepper

*Be sure to soak the skewers for about 15 minutes in water so they don’t burn up on the grill! While the skewers are soaking, let the shrimp and veggies sit for about 20 minutes in the marinade.

Meanwhile make the cucumber sauce using:

1 cup soy sauce

3/4 cup hoisin sauce

1 orange juiced

1/2 lime juiced

1/2 lemon juiced

1/4 cucumber small diced

4 scallions chopped

2 cloves garlic minced

Big handful cilantro chopped

2 tbs Sambal Chili Paste

1/2 cup brown sugar

Skewer the veggies and shrimp. We ended up with about 6-7 skewers total. Warm grill to high heat… Grill one side 5 minutes. Turn heat down to medium and flip skewers. Grill an additional 3-5 minutes on the other side.

Serve veggies and shrimp over brown rice and smother in cucumber sauce. Ummmmm yes please.

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