Saturday, July 28, 2007

Recipe Favorites: Soy Grilled Shrimp with Asian Veggies

Grilled Shrimp
I'm at the Blogher Conference in Chicago having great fun with some of my food blogging friends. Last night I had dinner with a lot of food bloggers. There were some new Chicago bloggers I met for the first time, and a few old friends, including Elise and Alanna, both of whom have ties to this recipe. Last summer, Alanna inspired the veggie part of this recipe, and then Elise gave me a great camera recommendation, and this was one of my first photos the new camera. Besides cooking a lot of yummy food, one of the best things about food blogging is meeting great people.

If you're having a nice weekend at home instead of traveling like I am, try out this way of cooking shrimp and vegetables, which is kind of like a stir-fry cooked on the grill. I use one of my favorite grill accessories, a pan like a wok with holes in it that sits right on the grill. You can see the pan up close in the recipe for Grilled Asparagus with Parmesan if you want a better look. If you don't have a pan like that, this could be cooked carefully on top of the grill, just be sure to keep the vegetable pieces a bit bigger.

Soy-Grilled Shrimp with Asian Veggies
(2 servings, recipe by Kalyn with inspiration from A Veggie Venture. This recipe best cooked in a grill pan like the one in the photo.)

2-3 carrots
2 cups sugar snap peas or snow peas
1 sweet onion
4-6 shrimp per person, depending on size (I used frozen shrimp)
salt, pepper to taste

Marinade Ingredients:
1/4 cup peanut oil
1 T soy sauce (I use Kikkoman)
1 T fresh lime juice
1 tsp. garlic puree (sometimes called ground garlic)
1 tsp. ginger puree (sometimes called ground ginger)
(a bit of red pepper flakes would be good in this)

Mix marinade ingredients. Cut carrots in half lengthwise, then slice on the diagonal. (If you don't like carrots with a bit of crispiness, cut them small.) Cut snow peas and sweet onion into same size pieces. Reserve 2 T of marinade and put into plastic container with snap on lid (big enough to hold shrimp which you will add later.)

Put veggies into Ziploc bag and pour remaining marinade over. Seal bag, and marinate in refrigerator 2 hours or more, as long as all day if desired.

About 30 minutes before cooking, add shrimp to plastic bowl with reserved marinade. Turn bowl over several times so shrimp are well coated, then marinate in refrigerator.

Preheat grill to medium-high and put grill pan on the grate directly over burner. Drain veggies, then add to pan, keeping a spray bottle handy in case flames shoot up. Grill veggies 10-15 minutes, stirring constantly, until carrots are starting to soften, and other veggies are getting slightly browned on the edges.

When veggies seem nearly done, add shrimp with marinade and grill 4-5 minutes, turning several times with a fork. Be careful not to overcook, shrimp should turn opaque but will be barely browned. Season shrimp and veggies with salt and pepper to taste, and serve immediately.

Printer Friendly Recipe

South Beach Suggestions:
(Edit 7-30, thanks to T-Wan for catching my mistake.) Carrots are not allowed for phase one, so this would be a great dish for phase two or three of the South Beach Diet. It would taste great with something like Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese or Curried Rice and Red Lentils.

More Shrimp on the Grill:
(Recipes from other blogs may or may not be South Beach friendly, check ingredients.)
Grilled Szechuan Shrimp and Vegetables
Nick's Chipotle Grilled Shrimp with Black Bean Salsa
Chipotle-Lime Bacon Wrapped Shrimp from Simply Recipes
Grilled Shrimp from Seriously Good
Moroccan Grilled Shrimp and Vegetable Skewers from Jaden's Steamy Kitchen
Grilled Shrimp Tacos with Tomatillo Avocado Sauce from The Unemployed Cook
Grilled Shrimp with Garlic and Breadcrumbs from Sweetnicks
Grilled Shrimp with Chipotle Dip from Once Upon a Feast
Horseradish Dip for Grilled Shrimp from The Perfect Pantry
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More to Chew On:


  1. Have fun with the girls! Eat lots!

  2. Hey...this looks so easy and sounds good...I haven't cooked shrimp in so long, now I want to!

  3. Sounds great! Can't wait to hear all about your adventures at Blogher!

  4. Glad to see you're having a blast. The shrimp look great and have immpeccable credentials to boot.

  5. This sounds delicious and I'm going to try it. I like that you include information about eating on SBD but last I knew carrots weren't allowed in Phase 1 so I'll be leaving those out. Either way I look forward to trying this and a lot of other recipes here.

    Thanks for all you do

  6. it sounds like you're having a lot of fun... the grilled shrimp looks delicious Kalyn. BTW, your new header is fabulous. I wish I can just pick it out and eat it ;)

  7. Jaden, we had so much fun, and of course we did eat non-stop!

    Meeso, thanks.

    Chris, working on a post all about it.

    Neil, definitely good credentials for this dish!

    T-wan, great catch, and you're absolutely right, no carrots for phase one. Will edit!! Thanks. This is what happens when I'm trying to hurry.

    Mandira, thanks. It's my fabulous brother who does the headers!

  8. The shrimps look delicious! I'll definitely have to try shrimps with soy sauce.


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