Description
Three delicious shrimp marinades to suit any grilling occasion. Our Tandoori marinade is inspired with flavors of ginger, garlic, coriander, cayenne, and garam masala. Or try our Thai-style Satay marinade bringing the salty, spicy, and sweet flavors of peanut, chili, and coconut milk together. Or heat it up with our smoky, fiery Caribbean-style Jerk marinade. Each are sure to please the tastebuds!Summary
Wild Patagonian Pink Shrimp – Raw Easy-Peel
Wild Patagonian Pink Shrimp – Raw Easy-Peel
https://www.aquastar.com/shop/wild-patagonian-pink-shrimp-raw-easy-peel-bulk/
Recipe Level
Moderate
Cooking Time
1:00
Servings
Recipe rate
Rate Recipe
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 lb Aqua Star Wild Patagonian Raw Easy-Peel Shrimp, size 16-20 count per pound, thawed according to the package instructions
Tandoori Marinade:
- 2 tsp ground coriander
- 2 tsp garam masala
- 2 tsp ground cumin
- 2 tsp curry powder
- 2 tsp chili powder
- 2 tsp paprika
- 2 tsp turmeric
- ½ Tbsp ground ginger
- ¼ Tbsp ground cinnamon
- 1 Tbsp garlic, minced
- 1/3 cup vegetable oil
- 1½ cup plain yogurt
- 2 Tbsp lemon juice
- Salt & Pepper to taste
Satay Marinade:
- 1 (13.5 oz) can coconut milk
- ¼ cup creamy peanut butter
- 1 ½ Tbsp soy sauce
- 1 ½ Tbsp fish sauce
- 2 Tbsp brown sugar
- 1 Tbsp lime juice
- 1 Tbsp garlic, minced
- ½ Tbsp chili flakes
- 1 tsp ground coriander
- 1 Tbsp hoisin sauce
- Salt & Pepper to taste
- ¼ cup dry roasted peanuts, roughly chopped (garnish)
- ¼ cup cilantro, roughly chopped (garnish)
Jerk Marinade:
- 1 yellow onion
- 1 jalapeno pepper
- 4 green onions
- 1 habanero or scotch bonnet pepper
- 1/2 cup soy sauce
- ¼ cup vinegar
- ¼ cup ketchup
- 2 Tbsp oil
- ¼ cup jerk seasoning
- Salt & Pepper
- Cilantro, roughly chopped (garnish)
- Lime wedges (garnish)
To make
Instructions
Tandoori Marinade:In a medium sauté pan over medium heat, add vegetable oil and toast all dry spices plus garlic for 1 minute, stirring constantly. Add to a mixing bowl and combine with yogurt, lemon juice, salt, and pepper.
Transfer the marinade and thawed shrimp to a gallon size ziplock bag. Massage the marinade into the shrimp, covering evenly. Marinate for an hour at room temperature, or place in the refrigerator to marinate further, up to overnight.
Satay Marinade:
In a small saucepan over medium heat, add all ingredients except for the shrimp, stirring constantly with a whisk to avoid burning. When the marinade reaches a boil, remove from the heat and transfer to a mixing bowl. Place the marinade in the refrigerator until chilled.
Once chilled, transfer the marinade and shrimp to a gallon size ziplock bag. Massage the marinade into the shrimp, covering evenly. Marinate for an hour at room temperature, or place in the refrigerator to marinate further, up to overnight.
Jerk Marinade:
In a blender or food processor, add all vegetables and blend for 20—30 seconds until smooth. Pour mixture through a mesh strainer to remove the extra liquid.
Pour the purée into a medium size mixing bowl and add the remaining ingredients. Transfer the marinade and shrimp to a gallon size ziplock bag. Massage the marinade into the shrimp, covering evenly. Marinate for an hour at room temperature, or place in the refrigerator to marinate further, up to overnight.
How to Grill:
Preheat grill with the lid covered to 400°F. Make sure to soak wooden skewers in water to avoid burning. Divide shrimp onto 4 skewers and grill for 5—7 minutes, turning halfway through. Serve and enjoy!
