web analytics
Kalyn's Kitchen

Recipe for Soy-Grilled Shrimp and Asian Veggies

A few days ago I was thinking of something to cook that had carrots in it, partly because I had a new mandoline that was a gift from a student, and I bought some whole carrots to try it out. I looked a few places for ideas, when I saw a good sounding recipe for carrots with an Asian twist on A Veggie Venture. Of course, if you read my blog much you won’t be surprised that I used Alanna’s recipe as an inspiration, but changed the recipe a bit. I ended up with a dish of grilled veggies and shrimp with an Asian style marinade that was a keeper for me.

There are a number of veggies that could be used in this besides the ones I tried. I was planning to add mushrooms, and possibly a yellow pepper from the garden, but I was afraid it would be too much for the pan. Other things that might be good include asparagus, green beans, zucchini, yellow summer squash, or broccoli.

If you have a grill and don’t have one of these wonderful pans with holes that sit on top of the grill, I suggest you invest in one. I discovered them last summer, and now I have three! I use the one in the photo below the most, and it’s the perfect size when you’re cooking for only one or two people.

Soy-Grilled Shrimp with Asian Veggies
(2 servings, recipe by Kalyn with inspiration from A Veggie Venture)

Marinade Ingredients:
1/4 cup peanut oil
1 T soy sauce (I use Kikkoman)
1 T fresh lime juice
1 tsp. garlic puree (sometimes called ground garlic in Asian stores)
1 tsp. ginger puree (sometimes called ground ginger in Asian stores)
(a bit of red pepper flakes would be good in this)

2-3 medium sized carrots, cut in half lengthwise, then cut in diagonal slices
2 cups snow peas, washed
1 sweet onion, cut in same size pieces as snow peas
4-6 shrimp per person, depending on size (I used frozen shrimp, peeled, deveined, and tail removed)
salt, pepper to taste


Mix marinade ingredients. Cut carrots in half lengthwise, then slice on the diagonal with mandoline or knife. (Carrots will need more cooking time than the other veggies, so if you don’t like carrots with a bit of crispiness, you should cut them smaller than the other things.) Cut snow peas and sweet onion into same size pieces. (For onion, cut off ends, cut in half lengthwise, then cut onion into “slivers” approximately the size of snow peas.) Measure 2 T of marinade and put into plastic container with a tight lid big enough to hold all the shrimp. Put veggies into zip-loc bag and pour rest of marinade over. Seal bag, and marinate in refrigerator 2 hours or more, as long as all day if desired.

About 30 minutes before cooking, add shrimp to plastic bowl with reserved marinade. Turn bowl over several times so shrimp are well coated with marinade, then put in refrigerator.

Preheat grill to medium-high and put grill pan on the grate directly over burner. Drain veggies, then add to grill pan, keeping a spray bottle handy in case flames shoot up from the oil in the marinade. Grill veggies 10-15 minutes, stirring constantly, until carrots are starting to soften, and other veggies are getting slightly browned on the edges.

When veggies seem nearly done, add shrimp with marinade and grill 4-5 minutes, turning several times with a fork. Be careful not to overcook, shrimp should turn opaque but will be barely browned. Season shrimp and veggies with salt and pepper to taste, and serve immediately.

South Beach Suggestions:
This would be a perfect recipe for any phase of the South Beach Diet. For phase one, serve it with a salad such as Mary’s Perfect Salad or Wake Up Your Mouth Thai Cucumber Salad. For phase two or three, add something like Brown Rice with Cashews and Herbs or Curried Rice and Red Lentils.
Only three more days until I’ll be going to Blogher, the conference, not to be confused with Blogher, the website where in the Food and Drink section, the contributing editors are myself, Alanna of A Veggie Venture, Sam of Becks and Posh, and Elise of Simply Recipes. I’ve been spotlighting some of our past postings on Blogher to give you a taste for the site. One of the best things for foodies is that you can click on Food and Drink in the left sidebar, and only the food-related posts will show.
In March, Alanna writes about Ex-Pats writing food blogs while Sam spotlights a blogger who has written about 120 restaurants in Sydney, Australia. I talk about eating frogs in Asia, while another blogher writer, Mipmup, blogs about the connection between spices and health. Heading into April Sam writes about love on the food blogs, while Alanna gives chapter 1 and chapter 2 about why blogging is not a waste of time. Elise writes an info-packed post in a continuing part of her “how-to-cook” series, and I generated a bit of controversy among the BlogHer readers by reminding them that bathing suit season was coming.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    10 Comments on “Recipe for Soy-Grilled Shrimp and Asian Veggies”

  1. This recipe looks great. I love shrimp, but I always seem to eat it the same way all the time. I just may have to break the habbit!

  2. Tanna, I love the mandoline!

    Neil, the pan is wonderful. I’ve seen them very cheap here sometimes at the end of the summer. Has this idea made it to Australia?

    Leigh, kitchen toys are what makes life worth living. (Well, one of the things . . .)

    Paz, Blogher is in San Jose, California. Next year it’s on the East Coast and I’m going to lobby for New York, or at least somewhere close to New York. There is some great food blog spotlighting going on on the Blogher site, but I don’t think too many food bloggers are reading it, which is one reason I’m spotlighting it.

  3. So where is the conference being held?

    All the articles you’ve linked look very interesting.

    I need a larger grill pan. The one you linked looks great and I’m surprised that it’s not expensive.


  4. The recipe looks wonderful! And there is nothing like a new kitchen toy!

  5. Love the pan with the holes! The shrimp look pretty good too, I’ll give this one a go in my devil (unholy) pan.

  6. Looks beautiful – the mandoline is a wonder of a tool.

  7. Christine, can’t wait to see what your version is like. The variations are endless.

    Sher, I have Zyliss brand, which is really fantastic. It seems expensive, but I’m not sure since a student gave it to me. (It’s from a family where 3 kids have been in my class and they’ve given me some pretty amazing gifts.)

    Cookiecrumb, the pan is just awesome. You can “stir-fry” right on the grill and get the best of both worlds. Thanks for the compliment on the photo. I have a new camera and I’m learning a lot, with a LOT left to learn!!

  8. 1) I didn’t know about this holey grill pan!
    2) How brilliant of you to understand “too much for the pan”; it’s a concept I’m only just learning not to violate, not only because things spill out, but because the cooking is not the same when things are crowded.
    3) Your food looks fantastic.

  9. That looks fabulous. And I was just looking at a mandolin this weekend, but didn’t buy it! I knew I would regret it–and now I do.

  10. This sounds great and I have all the ingredients to make it tonight! Thanks Kalyn.