Recently, I was dining at a national chain steakhouse and they temporarily had an offer where you could add unlimited shrimp to any entrée for $8.99. One option, that offered a discount, was a grilled chicken breast and the unlimited shrimp for $15.99. No where was there an option just for the shrimp.
The two options for shrimp, grilled or breaded and deep-fried, got me thinking. While almost anything is better battered and deep-fried, shrimp just isn’t one of them. Looking at my recipes, I have dozens of ones where the shrimp are grilled, fried or otherwise cooked, but none are deep-fried.
Here is another one for ya.
Soy Sauce-Grilled Shrimp with Spinach Salad
This one is so awesome, you’ll never deep fry them again!
While there are a few ingredients here, a number are for the sauce and marinade.
Anytime I need to marinate, I try to use a vacuum seal bag to help lock in the flavor.
Getting the spinach ready.
Instead of skewering the shrimp (a thankless task), I used my indoor grill and just poured them out of the bag onto the grill.
Beautiful for the eye and the mouth!
Soy Sauce-Grilled Shrimp with Spinach Salad
prep 45 min ∙ cook 20 min ∙ makes 4 servings ∙ difficulty Intermediate ∙ source Foodnetwork.com
INGREDIENTS
Base:
- ⅛ cup soy sauce
- 1 lime, juiced
- 1 teaspoon honey
- 1 -inch piece fresh ginger, finely grated
- 2 cloves garlic, finely chopped
- ⅛ cup canola oil, plus more for brushing
- For Soy Sauce-Grilled Shrimp with Spinach Salad:
- 12 ounces large (21-24) shrimp, peeled, tail-on, and deveined
- Kosher salt and freshly ground black pepper
Spinach Salad:
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons canola oil
- 1 tablespoon toasted sesame oil
- 2 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro leaves
- 8 ounces baby spinach
- 1/2 cup chopped salted peanuts
DIRECTIONS
Whisk the soy, lime juice, honey, ginger, garlic and canola oil in a medium bowl until combined. Transfer half to a food processor fitted with the blade attachment and set aside. Add the shrimp to the marinade in the bowl and toss to coat. Cover and refrigerate for 15 minutes.
While the shrimp marinates, whisk together the rice vinegar, soy sauce, canola and sesame oils, scallion and cilantro in a small bowl.
Heat the grill to high. Remove the shrimp from the marinade, brush with canola oil, and season with salt and pepper. Skewer the shrimp and grill for 2 to 3 minutes per side, until just cooked through.
Toss the spinach with some of the vinaigrette and mound in the center of a serving platter. Arrange shrimp around spinach and spoon over more of the dressing. Scatter the peanuts over the salad and shrimp.
Rantings of an Amateur Chef 
This looks delish! I’m going to try it soon. Trying to find delicious tasting healthier food options. Thanks for sharing.
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Reblogged this on Catholic Glasses and commented:
Looks delicious
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This looks good – I’ll try it next time I do shrimp. Usually I just give them a quick boil and eat them!
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This is definitely going on my to do list!
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I love seafood, nice shrimp dish, it looks delicious 😊😊
Best wishes,
Alice
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Reblogged this on Gregory Jevyak – Greg Jevyak.
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This looks delicious. I have almost all of the ingredients at home already – which makes it all the more appealing! Thanks for posting this.
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Thanks for following us! Excited to test out this recipe when we head back to oz 😀
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il give this a try!…
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