Grilled Shrimp with Cilantro Sauce

Serves 4

Prep time: 30 minutes
Total time: 30 minutes


6 cups (1 head) cabbage, shredded
2 tablespoons canola oil
Fresh lime juice
Toasted sesame seeds
Coarse salt and ground pepper
32 medium shrimp (about 1 pound), peeled and deveined
1/4 cup Asian Cilantro Sauce

Asian Cilantro Sauce Ingredients: (makes 1/2 cup)

2 cups fresh cilantro leaves
2 tablespoons canola oil
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/2 teaspoon sesame oil
Pinch of crushed red pepper


1. Heat grill to high. In a large bowl, toss 6 cups shredded cabbage with 2 tablespoons canola oil, fresh lime juice, and toasted sesame seeds. Season with salt and pepper.

2. Thread 32 peeled and deveined medium shrimp on 8 skewers. Place in a shallow dish; toss with 1/4 cup of the Asian Cilantro Sauce. Season with salt and pepper. Grill until opaque, 2 to 4 minutes per side.

3. Serve the shrimp skewers with sesame cabbage, remaining 1/4 cup cilantro sauce, and lime wedges.

For the Asian Cilantro Sauce:

1. In blender, purée ingredients until smooth.

Note: If not using immediately, the sauce should be refrigerated; cover with plastic wrap, pressing it directly on the sauce to preserve the bright color. This sauce will keep for up to three days.

Courtesy of Martha Stewart

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