Chili Lime Shrimp

Chili Lime Shrimp

Chili Lime Shrimp

I MADE THIS RECIPE BY Rasa Malaysia

 

Chili Lime Shrimp Recipe

Makes 10 skewers | Prep Time: 15 Mins | Cook Time: 10 Mins

Ingredients:

1 lb peeled and deveined shrimp, tail-on

Marinade:

1/4 cup fresh lime juice
2 tablespoons olive oil
1 tablespoon fresh cilantro leaves or parsley leaves, chopped finely
2 tablespoon Thai sweet chili sauce
2 cloves garlic, chopped finely
1/2 tablespoon honey
Pinch of salt

Method:

Soak the bamboo skewers with cold water. Rinse the shrimp and pat dry with paper towels. Set aside.

In a bowl, mix all the ingredients of the Marinade together using a whisk. Add the shrimp to the Marinade, make sure to coat the shrimp evenly. Marinate for 30 minutes.

Fire up the grill and grill the shrimp until cooked and slightly charred on the surface. Serve immediately

 

Salmon Teriyaki

Salmon Teriyaki

Ingredients

    • 4 (6 oz) salmon fillets
    • 2 green onions, chopped
    • Sesame seeds, for serving
Teriyaki Sauce
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water, divided
  • 3 Tbsp packed light-brown sugar
  • 3 Tbsp honey
  • 3 medium cloves garlic minced
  • 1 Tbsp finely chopped fresh ginger
  • 1 1/2 Tbsp fresh lemon juice
  • 1 1/2 Tbsp cornstarch                                                                                                                                                                                                                                                                                                                                                                                                      Directions
    • In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and lemon juice. Bring mixture to a light boil over medium heat. Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Cook mixture stirring constantly, until it has thickened slightly, allowing it to gently boil several minutes (if you want it thicker you can let it simmer, just reduce the temp and stir frequently until it’s reached desired thickness, keep in mind it will seem thicker once it cools though too). Remove from heat and allow to cool slightly. Meanwhile preheat oven to 400 degrees and spray a non-stick baking dish with cooking spray.
    • Set aside about 1/4 cup of the teriyaki sauce. Place salmon in baking dish then brush tops with plenty of the teriyaki sauce (about 1 1/2 Tbsp), then rotate to opposite side and repeat. Bake in preheated oven 13 – 17 minutes until salmon has cooked through (cooked time will vary depending on thickness of salmon). Serve warm topped with reserved teriyaki sauce if desired, chopped green onions and sesame seeds.
    • Recipe Source: Cooking Classy

Paleogang Grilled Halibut

Paleogang Grilled Halibut

Ingredients:
3-4 halibut steaks or filets

Marinade Ingredients:
1/4 cup fresh lime juice
1/4 cup oil of your choice
2 T Worcestershire sauce
2 tsp. onion powder or 2 T grated fresh onion
1 tsp. garlic puree or minced fresh garlic 
1-2 tsp. ground cumin 
zest from one small lime (at least 1 tsp. grated lime rind)
1/2  tsp. coarse ground black pepper
fresh cut limes for squeezing on cooked fish (optional)

Instructions:

Zest the lime, using a mircroplane grater or the finest side of a cheese grater.  Mix marinade ingredients. Place fish in single layer in a Ziploc bag or a flat plastic container with a snap-tight lid and marinate 2-4 hours in refrigerator. (Don’t marinate too long or the lime juice will start to “cook” the fish.)

 

When you’re ready to grill, take the fish out of the refrigerator and let it come to room temperature.  Oil the grill grates (I use a paper towel with some oil poured on.)  Preheat grill to medium hot.  (You can only hold your hand there for a couple of seconds at that heat.)

 

If you’re going for diagonal grill marks, lay the fish on the hot grill at an angle to the grill grates and cook until grill marks appear on the first side.  (I usually lift up one piece of fish and check.)  When you see the grill marks (about 3 minutes) rotate the fish in the other direction and cook until you see the second set of grill marks appear.   Then use a large turner to carefully turn fish to the second side and cook until it’s just firm (not hard) to the touch.  As a general rule, grilled fish takes about 10 minutes per inch of thickness.  I cooked the fish in these photos for a total of 10 minutes and it was perfect.