These barbecued shrimp skewers are marinated in an Asian-inspired ginger lime sauce. Serve them over rice as an entrée or as an appetizer with your favourite dipping sauce.

Yield: Serves 4.



  • Bamboo skewers
  • 1 lb (500 g) frozen raw shrimp, thawed
  • 1/4 cup soy sauce
  • 1/4 cup finely chopped green onion
  • 2 tbsp fresh lime juice
  • 2 tbsp canola oil
  • 1 1/2 tsp grated fresh ginger
  • 3/4 tsp grated lime peel
  • 1/2 tsp red pepper flakes


  1. Soak bamboo skewers in hot water for 30 minutes.
  2. Peel and devein shrimp, leaving tails intact. Pat shrimp dry with paper towels.
  3. To prepare marinade, combine remaining ingredients in a heavy zip-lock plastic bag. Add shrimp and squeeze bag to coat shrimp with marinade; seal bag. Let stand for 30 minutes.
  4. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  5. Remove shrimp from marinade; discard marinade. Thread shrimp onto soaked skewers. Grill shrimp skewers until shrimp are pink and opaque, about 3 minutes per side. Do not overcook.
Nutritional analysis per serving:

170 calories, 8.3 g fat, 18.6 g protein, 4 g carbohydrate, 0.4 g fibre, 1259 mg sodium