Grilled Shrimp with Bamboo Shoot and Ginger-Soy Glaze
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just half an hour from start to table. The beauty of grilled shrimp is that it cooks so fast, leaving you plenty of time to prep the bamboo shoots and whip up the ginger soy glaze. Fresh ginger is a wonderful ingredient here, not only adding incredible flavor but also known for its anti inflammatory properties and digestive benefits. The combination of tender shrimp, crisp bamboo shoots, and that glossy, umami rich glaze creates something restaurant worthy that won't break the bank. Trust me, your family will be asking for seconds.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 473 mlfresh bamboo shoots(sliced lengthwise into quarters)
- 3 tbspsoy sauce
- 2 tbspfresh ginger(minced)
- 2 tbspsesame oil
- 3garlic cloves(minced)
- 1 tbsprice vinegar
- 1 tbsphoney
- ¼ tspred pepper flakes
- 3scallions(sliced on bias)
- 2 tbspsesame seeds(white and black mixed)
- 8bamboo skewers(soaked in water for 30 minutes)
- 1 tbspolive oil(for brushing grill)
Detail level
Instructions
- 1
Soak bamboo skewers in water for at least 30 minutes to prevent burning. Pat shrimp dry with paper towels and set aside.
Tip: Drying the shrimp helps them develop a better crust when grilled.
- 2
In a small bowl, whisk together soy sauce, minced ginger, sesame oil, minced garlic, rice vinegar, honey, and red pepper flakes to create the glaze.
Tip: Taste the glaze and adjust sweetness or saltiness to your preference before using.
- 3
Thread 3-4 shrimp alternately with bamboo shoot pieces onto each skewer, starting and ending with shrimp.
Tip: Leave a small gap between pieces to ensure even cooking on all sides.
- 4
Brush the grill grates with olive oil and preheat to medium-high heat (about 400°F).
Tip: Hot grill prevents sticking and creates beautiful char marks on the shrimp.
- 5
Place skewers on the hot grill and cook for 2-3 minutes per side, basting with half of the glaze mixture after the first flip.
Tip: Shrimp cooks quickly—watch carefully to avoid overcooking.
- 6
Transfer grilled skewers to a serving platter and drizzle with remaining glaze while still warm.
Tip: Work quickly to ensure the glaze coats the shrimp and bamboo shoots evenly.
- 7
Garnish generously with sliced scallions and sesame seeds, then serve immediately.
Tip: The sesame seeds add a nutty flavor and beautiful visual contrast.
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