Want a great, simple end of the summer BBQ recipe? One of my favorites, Clementine Citrus BBQ Shrimp Stir-Fry.
I highly recommend frozen raw shrimp. If the shrimp was frozen at the source, the taste does not get any fresher. For this recipe I bought a bag of Trader Joe’s Jumbo Uncooked Shrimp which has between 26 and 30 shrimp. I would also suggest a grill-top frying pan or a special veggie grilling grate, what I use, so you don’t lose any food between the grates of your grill.
- 25-30 Uncooked Shrimp
- 8 Clementine Oranges
- 1 Cup Clementine Orange Juice
- 1 Zucchini
- 1 Yellow Squash
- 1 Medium-Large Yellow Onion
- 1.5 Tablespoons Low Sodium Soy Sauce
- 2 Tablespoons Honey
- 2 Cloves Garlic
- 1 Yellow Pepper
- 1 Red Pepper
- 2 Teaspoons Red Chili Pepper flakes
- Extra Virgin Olice Oil
- 2 Tablespoons Cilantro (optional)
- 2-4 Cups of Rice
- Mmm… Clementines. I got a 5lb crate of this delicious fruit from Costco over the weekend, cube up 6 clementines and squeeze the juice from 4 into a large mixing bowl.
- Add 2 finely chopped cloves of garlic, 1.5 tablespoons of soy sauce, 2 tablespoons honey, some black pepper and red chili pepper flakes, to your liking, to the large mixing bowl with the celmetine chunks and juice. Mix it up, tasting along the way to see what needs to be added. Careful with the soy sauce. I recommend adding it at 1/2 tablespoon increments, it can be a bit over powering. Another item you could add to the marinade is cilantro, that would be a nice addition actually.
- Put the raw, thawed shrimp into the marinade an mix it around, making sure that there is enough juice covering all of your shrimp. If there is not, squeeze some more clementines into the bowl.
- Grab a large ziplock bag and carefully pour your shrimp and marinade into it, place in the fridge for 1-2 hours. Depending on your grill, gas or charcoal, you may want to get it lit, pre-heat about 15-30 minutes before the shrimp is done marinading.
- About 15 minutes before your shrimp is done marinading you can cut up your veges. I like big chunks of onion, and thick round slices of zucchini and squash, but cut them anyway you wish, just remember, they will shrink on the grill. Throw them into a large bowl, coat with some olive oil and some salt them set them aside.
- Now we are ready to cook. Pull the shrimp out of the fridge, grab your veggies and head to your grill. Unzip the ziplock bag, pull out just the shrimp and put them into your grill pan, then throw your veggies on top. Mix the veggies and shrimp around, brushing everything with the leftover marinade every few minutes. If you have a nice and hot grill, cooking should take around 15-20 minutes.
- If you’d like, while the shrimp cooks, you can make some rice, a little bed for your citrus BBQ shrimp.
image credit : west.iga.ca/recipes/