Grilled Shrimp with Carrot Glaze and Charred Vegetables

Instructions

1. 1

   Make the carrot glaze by adding chopped carrots, minced garlic, and ginger to a small saucepan with 1 tablespoon olive oil. Sauté over medium heat for 4 minutes until softened and fragrant.

   Tip: Chop the carrots small so they break down quickly into a smooth glaze.

2. 2

   Pour in soy sauce, rice vinegar, and honey to the carrot mixture. Simmer for 5-6 minutes until the carrots are very soft and the liquid reduces by half, creating a syrupy glaze.

   Tip: Stir occasionally to prevent sticking and help the carrots break down naturally.

3. 3

   Blend the glaze using an immersion blender or transfer to a regular blender until smooth. Strain through a fine mesh sieve if desired for extra refinement. Season with salt and pepper. Set aside and keep warm.

   Tip: A smooth glaze coats the shrimp more evenly, but a chunky version works beautifully too.

4. 4

   Pat the shrimp dry with paper towels and toss with 1.5 tablespoons olive oil, salt, and pepper. Let sit at room temperature for 5 minutes.

   Tip: Dry shrimp will develop better color and char on the grill without sticking.

5. 5

   Preheat your grill to high heat (around 450°F) and oil the grates well to prevent sticking.

   Tip: Use a grill brush or foil ball dipped in oil to coat the grates thoroughly.

6. 6

   Grill shrimp for 2-3 minutes per side until pink and cooked through. Transfer to a plate and brush generously with the warm carrot glaze.

   Tip: Don't move the shrimp around—let them sit to develop a beautiful sear with grill marks.

7. 7

   Toss carrot batons with 1 tablespoon olive oil, salt, and pepper. Grill in a grill basket or on skewers for 4-5 minutes, stirring occasionally, until caramelized and tender-crisp.

   Tip: Carrot batons grill beautifully in a basket—they'll get charred edges while staying slightly crunchy.

8. 8

   Char the scallions on the grill for 1-2 minutes per side until wilted and lightly blackened. Slice into 2-inch pieces.

   Tip: Charred scallions add a beautiful smoky element that complements the sweet glaze.

9. 9

   Arrange shrimp, carrot batons, and charred scallions on serving plates. Drizzle with extra carrot glaze and top with toasted sesame seeds.

   Tip: Serve immediately while everything is still warm and the glaze is glossy.