Grilled Shrimp with Pak Choi

Instructions

1. 1

   In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, and red pepper flakes to create the glaze. Set aside and reserve half for finishing.

   Tip: Make the glaze ahead of time for easier prep during cooking.

2. 2

   Pat the shrimp dry with paper towels and place in a bowl. Pour half of the glaze over the shrimp and toss gently to coat evenly. Let marinate for 10-15 minutes.

   Tip: Dry shrimp ensures better caramelization on the grill.

3. 3

   Preheat your grill to medium-high heat (around 400°F). Lightly brush the grill grates with oil to prevent sticking.

4. 4

   Brush the pak choi halves on all sides with olive oil and season lightly with salt and pepper. Place cut-side down on the grill and cook for 3-4 minutes until charred, then flip and cook another 2 minutes. Transfer to a serving platter.

   Tip: The cut side develops a beautiful caramelized crust that adds wonderful depth of flavor.

5. 5

   Thread the marinated shrimp onto skewers or arrange them directly on the grill in a single layer. Grill for 2-3 minutes per side until pink and cooked through, being careful not to overcook.

   Tip: Shrimp cooks quickly, so watch carefully to avoid a rubbery texture.

6. 6

   Transfer the cooked shrimp to the platter with the pak choi. Drizzle the reserved glaze over both the shrimp and vegetables.

7. 7

   Squeeze fresh lime juice over the entire dish and sprinkle with chopped roasted cashews and sliced green onions. Serve immediately while everything is still warm.

   Tip: The lime juice brightens all the flavors and adds a fresh contrast to the rich sesame oil.