• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C
MineralsFluorine, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons soy sauce

  2. 3 tablespoons mirin (sweet Japanese rice wine), or 3 tablespoons dry Sherry mixed with

  3. 1 tablespoon sugar

  4. 3 tablespoons fresh lemon juice

  5. 2 tablespoons olive oil

  6. 1 tablespoon chopped peeled fresh ginger

  7. 1 teaspoon grated lemon peel

  8. 10 uncooked extra-large shrimp (about 10 ounces), peeled, deveined

  9. 2 cups thinly sliced bok choy or Napa cabbage

Instructions Jump to Ingredients ↑

  1. Prepare barbecue (medium-high heat). Whisk soy sauce, mirin, lemon juice, oil, ginger and lemon peel in shallow bowl to blend. Add shrimp and stir to coat; let marinate 10 minutes.

  2. Drain marinade into small saucepan and boil 1 minute. Grill shrimp until just opaque in center, turning occasionally, about 3 minutes.

  3. Divide bok choy between 2 plates and drizzle with some of warm marinade. Top with shrimp. Serve, passing remaining marinade as sauce, if desired.


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