Lemon Ginger Shrimp

Lemon Ginger Shrimp

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"Barbequed shrimp marinated in lemon and ginger with a hint of sesame."
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2 h 30 m servings 286 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 3.8g
  • 1%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 230 mg
  • 77%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a blender or food processor, process the olive oil, sesame oil, lemon juice, onion, garlic, ginger, cilantro, paprika, salt, and pepper until smooth. Reserve a small amount for basting. Pour the remaining mixture into a dish, add shrimp, and stir to coat. Cover, and refrigerate for 2 hours.
  2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  3. Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce while cooking.


  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.


  1. 171 Ratings

Most helpful positive review

First off, I cut the recipe in half as I only had 1 1/2 lbs. of 16/20 size shrimp. Not quite sure why this was titled Lemon Ginger Shrimp as neither flavor stood out. Instead this marinade was a...

Most helpful critical review

I thought this recipe was just ok, I only change one thing and that was, I used flat leaf parsley instead of cilantro. The shrimp tatsted nothing like lemon or ginger which I added extra. I gues...

First off, I cut the recipe in half as I only had 1 1/2 lbs. of 16/20 size shrimp. Not quite sure why this was titled Lemon Ginger Shrimp as neither flavor stood out. Instead this marinade was a...

To die for!! I was lazy on this one - I didn't feel like chopping an onion, so I used 2 Tbl. minced (dry) onions, and didn't puree the ingredients. I wouldn't change a thing next time! I also...

Great recipe. Quick to make. I added 1/4 cup of bourbon whisky to the marinade to add some more zip. It was delicious. I will be sharing this recipe with others. Thanks, Zuzka!

I eliminated the onion and garlic (for allergies) and and barbequed these on skewers with chunks of pineapple and served them on their own as appetizers. They were delicious and I wiil definitel...

These are absolutely wonderful. I didn't change a thing in the recipe. I've already made them twice this week! The first time I cooked these, I cooked them on the grill. The second time, I cooke...

This was an excellent recipie! I marinated the shrimp for at least 3 hrs, and then also brushed some on steaks. I put them on skewers and grilled. Delicious! I will definitely be making this ...

Very good! I made this recipe for a dinner party and it was a hit. I added scallops as well.

Very good! I had a 1.5 pound of 16/20 count shrimp, that I cleaned and deveined. I followed the ingredients and directions as written. I marinated the shrimp for 3 hours and then put the shrimp ...

I've been searching for this recipe for years! My favourite Japanese teppan restaurant serves this as the sauce in which to dip teppan shrimp - I love it! My husband likes it on his teppan steak...

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