Friday, July 13, 2012

Ginger-Lime Grilled Shrimp and Satrawberry Savoy Cabbage Salad

Pfew, it was a long week! Since the 4th fell in the middle of the week last week, my schedule felt completely thrown off and this week dragged on and on and on. I am looking forward to the weekend to celebrate my birthday (including a sure to be decadent cheat meal at Maude's Liquor Bar) and catch some of the CrossFit Games on TV. Next year Tim and I are definately going to go watch the games! I can just imagine the palpable excitement and energy swirling around LA right now. It's extremely motivating to see the fittest people in the world doing what they love. Makes me want to go do some snatches and burpees!

Who doesn't love grilling out? Summer is synonymous for grilling, even if it's on your electric counter top grill. Oh how I wish I had an outdoor space to get a grill and sit outside and enjoy a meal! Hopefully next year I can invite friends over for a grill-out insted of a grill-in.

This shrimp recipe couldn't be easier! The flavors are bright and interesting, and the slight spice plays really well with the strawberry and savoy cabbage slaw I made to acompany the shrimp.

Here is what you need: (photos show double batch)
  • Juice of 1 larger lime
  • 1/4 teaspoon crushed red pepper flakes
  • 3 cloves garlic, minced
  • 2 teaspoons freshly grated ginger
    • TIP: Freeze your fresh ginger before grating. Room temperature ginger tends to turn to mush when grated (especially with a Microplane), where frozen ginger comes out a lot better!
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons fresh cilantro leaves, minced
  • 1 tablespoon extra virgin olive oil
  • 1-2 lbs large shrimp, peeled and de-veined
    • I asked the fish monger at Whole Foods to do this for me, as the task is not fun. Luckily, they already had some prepared!

In a small bowl, squeeze the lime juice, then add the red pepper flakes, garlic, ginger, salt, pepper, and cilantro. Mix well with a fork, then drizzle in the olive oil, stirring constantly.
Add the shrimp to a medium bowl, mix with the marinde until the shrimp are coated, cover tightly and refridgerate for 20 minutes. Don't skip the marination, or the lime juice and ginger won't be able to work their magic.
While the shrmp is marinating, preheat the grill on high.
Cook the shrimp for about 2-3 minutes per side. When shrimp are raw they look grey...
When they are cooked, they will be a nice pretty pink!
Shrimp adapted from Well Fed
For best results, enjoy immediately. I have found that shrimp do not reheat very well, as the microwave tends to turn them to rubber. The leftovers, however, were very good the next day cold on top of a salad. 

For the Strawberry Savoy Cabbage Salad
  • 1 head of Savoy cabbage
  • 1 pint of fresh strawberries, sliced
  • about a 1/4 cup extra virgin olive oil
  • 1 lemon, juiced
  • Splash or 2 of red wine vinegar (to taste)
  • Salt and pepper to taste
Sorry this recipe is not very exact. I combined the raw sliced cabbage with the strawberries and played around with the seasonings until I felt it tasted right. I suggest you do the same! General rule of thumb for vinagerette is 3 parts oil to 1 part acid. Stick to that and you can play around with your oils (olive, walnut, avocado) and your acids (balsamic or red wine vinegar, citrus juice, etc).
Enjoy, al fresco if you can!


  1. This looks so good! I need to try this!

  2. i made the grilled shrimp last night and enjoyed them with a side of kale chips. thanks for the super easy marinade. i'll definitely be using it again!

  3. Wow you must be one fantastic cook.

    I'm having a blog giveaway, hope you can stop by and enter. Sunny Days and Starry Nights

  4. So great finally meeting you last night! This recipe looks great. :)

  5. Made this for dinner...delicious! Made a kale salad instead:)