- 1 lb peeled/deveined Shrimp
- 1 tbsp Ground Ginger
- 1/2 tsp Red Pepper Flakes (less for less-spicy shrimp)
- 2 tbsp Lime Juice
- 1 tsp Coconut Aminos
- 1 tsp Fish Sauce
- 1 tbsp fresh Cilantro, chopped
- 1/2 tsp Smoked Paprika
- 1 tsp Extra Virgin Olive Oil
- Salt/pepper to taste
Rinse shrimp under cold water to be sure all excess scales have been removed and drain well and transfer to a medium-sized mixing bowl. In a separate small bowl combine ginger, red pepper flakes, smoked paprika, salt/pepper, lime juice, coconut aminos, fish sauce and olive oil. Pour this mixture after combined over the shrimp and toss to coat shrimp. Let the shrimp sit for about 10 minutes tossing occasional to absorb the marinade flavors.
Next, add shrimp to skewers for grilling. Place in baking pan and pour remaining marinade over top of shrimp.
NOTE – I used metal skewers, but if you are using wood skewers, follow the soaking directions on the package to prevent them from catching on fire on the grill. I also used a grilling accessory for raising items from the direct flame. If you are placing your shrimp skewers directly on the grill grates, be extra careful not to let them burn. They will cook twice as fast.
With your grill set to medium, place your shrimp on cooking riser and close lid. Let cook for about 10 minutes, turning occasionally until tails char slightly. Be sure not to over cook, as shrimp will turn out tough.