Ingredients Jump to Instructions ↓

  1. 1 pound shrimp

  2. 20 wooden skewers, soaked in water

  3. 30 minutes

  4. 1/2 cup soy sauce, plus

  5. 2 tablespoons 1/4 cup sake

  6. 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper

  7. 2 shallots, finely diced

  8. 2 cloves garlic, minced

  9. 1 (28-ounce) can whole, peeled tomatoes, drained and hand-crushed

  10. 1/4 cup hoisin sauce

  11. 2 tablespoons rice vinegar

  12. 1 tablespoon red chili paste (recommended: Srirachi Hot Chili Sauce )

  13. 1/4 cup brown sugar

  14. 1/2 teaspoon chili powder

  15. 2 avocados, peeled and sliced, for garnish

  16. 2 scallions, sliced thin, for garnish Lime wedges, for garnish

Instructions Jump to Ingredients ↑

  1. Thread shrimp onto skewers and place in a shallow dish. Pour 1/2 cup soy sauce , sake, and 2 tablespoons oil over the shrimp and season them with salt and pepper. Set aside and let them marinate while you make the barbecue sauce. Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add shallots and garlic and cook for 1 minute. Stir in tomatoes and season with salt and pepper. Add 2 tablespoons soy sauce, hoisin sauce, vinegar, chili paste , sugar, and chili powder. Cook until the mixture has thickened, about 10 to 15 minutes. Use an immersion blender to break the tomatoes up into a chunky sauce. Heat a grill or a grill pan and cook the shrimp about 3 minutes per side. To serve, spread some barbecue sauce onto a large platter and place the grilled shrimp skewers on top of that. Garnish with avocado, scallions, and lime wedges. Serve extra barbecue sauce on the side.


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