This has a little Asian flare to it. Sauce can be served on the plate with the shrimp on top or on the side for dipping with veggies.
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Units: US | Metric
- 3/4 cup cold water
- 2 teaspoons cornstarch
- 2 teaspoons finely chopped fresh ginger
- 1 -2 teaspoon finely chopped garlic
- 3/4 cup chopped pecans, toasted
- 1 tablespoon cider vinegar or 1 tablespoon rice vinegar
- 1 tablespoon reduced sodium soy sauce
- 2 teaspoons sugar
- 1 teaspoon oriental sesame oil
- 1/4 teaspoon crushed red pepper flakes
- 16 large shrimp, peeled and deveined
- 1Soak skewers in water for 30 minutes.
- 2Combine water and cornstarch in small saucepan, mixing until cornstarch dissolves.
- 3Stirring constantly, bring mixture to a boil, then reduce heat to medium and cook until thickened-about 2 minutes.
- 4Remove from heat and stir in ginger and garlic.
- 5Set aside to cool to room temperature.
- 6In blender, combine cornstarch mixture and pecans, vinegar, soy sauce, sugar, sesame oil, and red pepper flakes; blend until smooth puree.
- 7This may be done in a food processor, pulsing the mixture till it reaches your desired consistancy.
- 8Set aside while preparing shrimp.
- 9Prepare a hot charcoal fire or preheat a gas grill.
- 10Skewer shrimp or arrange on grill topper and cook over grill, turning occasionally, until the shrimp are pink and lightly browned.
- 11Serve shrimp over a puddle of sauce or serve sauce on the side for dipping.
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Nutritional Facts for Grilled Shrimp With Spicy Pecan Sauce
Serving Size: 1 (102 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 191.3
- Calories from Fat 144
- Total Fat 16.0 g
- Saturated Fat 1.4 g
- Cholesterol 42.9 mg
- Sodium 200.7 mg
- Total Carbohydrate 7.0 g
- Dietary Fiber 2.0 g
- Sugars 3.0 g
- Protein 6.7 g