Cantonese Barbecued Shrimp


  • 2 lbs large shrimp
  • 4 thin slices of preserved ginger
  • 2 tsp ginger syrup
  • 6 scallions, minced
  • 1/4 cup dry white wine
  • 3 tbs soy sauce
  • kosher salt and black pepper to taste
  • 3 tbs sugar
  • 2 tbs vegetable oil
  • 2 garlic cloves, minced
  • Shell and devein the shrimp, leaving the tails intact.
  • Mix remaining ingredients in a large bowl.
  • Add the shrimp and marinate for at least 2 hours.
  • Place shrimp on oiled skewers and grill above hot charcoal for about 4-5 minutes, turning once.
  • Brush several times with marinade and serve hot.

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