Grilled Squid with Bamboo Shoot
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This grilled squid with bamboo shoot recipe is one of my go to weeknight dinners when I want something impressive but totally manageable. Fresh squid cooks in just minutes, so you'll have dinner on the table in under thirty five minutes total. The bamboo shoots add a lovely crisp texture and are packed with fiber, which is great for digestion. What I love most is how affordable this dish is compared to other seafood options, yet it tastes like you spent hours in the kitchen. The simple Asian inspired marinade of garlic, ginger, soy sauce and sesame oil brings everything together beautifully. Trust me, once you try this, you'll be making it again and again.
Ella x
Ingredients
- ¾ kgfresh squid(cleaned and scored)
- 227 gfresh bamboo shoots(blanched and halved lengthwise)
- 4garlic cloves(minced)
- 1 tbspfresh ginger(minced)
- 3 tbspsoy sauce
- 2 tbspsesame oil
- 1 tbsprice vinegar
- 1 tsphoney
- 2 tbspvegetable oil(for grilling)
- 59 mlfresh cilantro(chopped)
- 2scallions(sliced thin)
- 1 tbspwhite sesame seeds(toasted)
- ½ tspred chili flakes
Detail level
Instructions
- 1
Pat squid dry with paper towels and score the outer surface in a crosshatch pattern, being careful not to cut through. Cut into 3-inch pieces and season with salt and pepper.
Tip: Scoring helps the squid cook evenly and creates appealing grill marks.
- 2
Combine minced garlic, ginger, soy sauce, rice vinegar, honey, and sesame oil in a small bowl to create the sauce. Set aside.
Tip: Make the sauce while your grill heats for better time management.
- 3
Preheat grill to high heat (about 450°F). Brush both squid pieces and bamboo shoot halves lightly with vegetable oil.
Tip: Oil prevents sticking and promotes beautiful caramelization.
- 4
Grill squid pieces for 90 seconds per side until opaque and lightly charred. Transfer to a plate and tent loosely with foil.
Tip: Don't overcook squid or it will become tough; it cooks very quickly.
- 5
Place bamboo shoot halves cut-side down on the grill and cook for 3-4 minutes until lightly charred and heated through, turning occasionally.
Tip: The cut side gets the best grill marks and caramelization.
- 6
Arrange grilled squid and bamboo shoots on a serving platter. Drizzle the prepared sauce evenly over everything.
Tip: Keep squid warm until ready to serve for best flavor and texture.
- 7
Sprinkle with toasted sesame seeds, fresh cilantro, scallions, and red chili flakes. Serve immediately with lime wedges on the side.
Tip: Fresh herbs added at the end provide brightness that complements the smoky grilled flavors.
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