Grilled Shrimp with Bean Sprout Salad and Sesame-Ginger Glaze
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels fancy but comes together in just thirty minutes. Grilled shrimp is incredibly lean protein that cooks in minutes, while the crisp bean sprouts are packed with enzymes and vitamins that support digestion. The real magic happens with the sesame ginger glaze, which brings together nutty, spicy, and bright flavors that make your whole kitchen smell amazing. It's the kind of meal that looks impressive enough for guests but simple enough that you won't stress about prep work on a busy Tuesday night.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 946 mlfresh bean sprouts
- 3 tbspsoy sauce
- 2 tbspsesame oil
- 1 tbspfresh ginger(minced)
- 3garlic cloves(minced)
- 1 tbsphoney
- 1½ tbsprice vinegar
- 1red bell pepper(julienned)
- 1cucumber(thinly sliced)
- 3green onions(sliced)
- 2 tbspsesame seeds(toasted)
- 2 tbspvegetable oil(for grilling)
- 1lime(cut into wedges)
Detail level
Instructions
- 1
In a small bowl, whisk together soy sauce, sesame oil, minced ginger, garlic, honey, and rice vinegar to create the glaze. Set aside 2 tablespoons for drizzling.
Tip: Make the glaze ahead of time to save preparation time during cooking.
- 2
Pat the shrimp dry with paper towels and place in a bowl. Pour half of the remaining glaze over the shrimp and gently toss to coat evenly. Let marinate for 10 minutes.
Tip: Dry shrimp ensures better browning and prevents sticking on the grill.
- 3
Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates with vegetable oil to prevent sticking.
Tip: Use an oil-soaked paper towel and tongs to safely oil the hot grates.
- 4
Thread the marinated shrimp onto skewers, leaving small spaces between each piece for even cooking.
Tip: If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
- 5
Place the shrimp skewers on the preheated grill and cook for 2-3 minutes per side until they turn opaque and have light char marks.
Tip: Avoid overcooking; shrimp cooks quickly and becomes tough when overdone.
- 6
While the shrimp cooks, combine the fresh bean sprouts, sliced bell pepper, cucumber, and green onions in a large serving bowl.
Tip: Keep vegetables cold by refrigerating until just before serving.
- 7
Remove the cooked shrimp from the grill and immediately toss with the reserved glaze while still warm.
Tip: The heat helps the shrimp absorb more of the flavorful glaze.
- 8
Pour the glazed shrimp and any accumulated sauce over the bean sprout mixture and gently toss to combine.
Tip: Toss gently to keep the vegetables crisp and prevent the shrimp from breaking apart.
- 9
Divide the salad among four serving plates and garnish generously with toasted sesame seeds. Serve with lime wedges on the side.
Tip: The lime wedges add a fresh citrus brightness that complements the sesame-ginger flavors perfectly.
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