Whether you make in the grill or a stovetop hot plate, grilled shrimp pinchos (brochettes) in ginger marinade are going to be a huge success at the dinner table.
We have a pretty large collection of recipes for parrilladas (Dominican cookouts) on the blog: everything from meat to vegan dishes. And a recipe for grilled shrimp pinchos (brochettes) could not be left out, especially because we're absolutely bananas for shrimp in this family.
I love the combination of ingredients in the marinade, and they're all favorites of mine: ginger, garlic, spicy pepper and, to add an unexpected touch to it, honey. The result are colorful shrimp brochettes, with sweet and sour and spicy shrimp that are going to make you a parrillada legend in your family.
About this recipe
Now, all our Dominican readers will know that this is not a traditional Dominican recipe. What you will notice though is that basically all the ingredients are an important part of our cuisine, and some, like ginger and honey, are used in this dish in a way that we usually do not. So, traditional ingredients, new recipe.
This recipe is very flexible, you can double, triple, whatever the ingredients depending on how many people you will be feeding.
I have to say that I loved doing this, and I loved even more that I had to prepare it three times in between developing, testing, and filming, which means I ate more prawns in 3 days than I normally would do in a month. Totally worth it.
[Recipe + Video] Prawns in Ginger and Honey Marinade
- 12 skewers (metal or bamboo)
- Grill or stovetop grill
- ¼ cup minced fresh ginger
- 2 tablespoon minced garlic
- 1½ tablespoon minced fresh coriander
- 4 tablespoons honey
- 4 tablespoons lime juice
- ½ habanero pepper, minced (optional)
- 1½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons sesame oil, or olive oil
For the brochettes
- 36 tiger prawns, peeled and deveined
- 2 large red onions, cubed
- 1 bell pepper, cubed (I used half a green one and half a yellow one for visual interest)
- 2 dozen cherry tomatoes
- Mixing marinade: Combine all marinade ingredients in a bowl. Stir and set aside.
- Making brochettes: Skewer a cherry tomato, a shrimp, some onion, another shrimp, a couple of cubes of bell pepper, another shrimp, and another tomato.Repeat to make 12 of these.Bathe the skewers with the marinade. Let them rest covered in the fridge for at least two hours.
- Grilling: Heat the grill over medium-high heat. Place the skewers on the grill, and cook until the shrimp are pink on the bottom side and the vegetables are just a bit charred (about 5 minutes). Flip and cook the same way on the side. Remove from the heat.The process is the same whether you use a gas, charcoal, or stovetop grill.
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.