Spicy Asian Grilled Shrimp

Chef Richard 8 Servings 35 minutes

The bold flavors that come together in this marinade take very little time to enhance the flavor of these grilled shrimp. This dish is best suited with a relatively plain rice dish that allows for the showcasing of the Asian flavor profile.



  • 3 pounds shrimp, peeled, cleaned, and butterflied   (21/25 count)


  • 2 garlic cloves, minced
  • 1½ tablespoons rice wine vinegar
  • ½ teaspoon Chinese five spice powder
  • 1 teaspoon ginger juice (Grate the ginger and squeeze out the juice)
  • 4 teaspoons Tabasco sauce
  • 4 teaspoons oyster sauce
  • 4 teaspoons sesame oil.


  • Combine the shrimp with the marinade ingredients and refrigerate for 15 minutes.
  • While shrimp is marinating, pre-heat the grill on the highest setting
  • Shake any excess marinade from the shrimp and place them onto metal skewers, or bamboo skewers that have been pre-soaked in cold water (to avoid burning)
  • Grill for 1-2 minutes on each side until the shrimp are opaque and cooked through.
  • Serve at once.