8
Photo, Ashley Capp. Food styling, Ashley Denton. Prop styling, Rayna Marlee Schwartz.
An accessible take on a traditional squid-based Filipino meal, these grilled shrimp will definitely become your next go-to BBQ dish.
1 lime, halved
2 tbsp low-sodium soy sauce
1 tsp honey
1/2 tsp hot pepper flakes
454 g bag frozen extra large shrimp, thawed and peeled
1. Squeeze 1 tbsp lime juice into a medium bowl. Whisk in soy, honey and hot pepper flakes. Pat shrimp dry with paper towels, then toss with soy mixture until coated. Let stand at room temperature, stirring occasionally, for 30 min.
2. Preheat grill to medium-high. Oil grill. Cook shrimp, lid open, until slightly charred and pink, 2 to 3 min per side. Cut remaining lime half into wedges and serve with shrimp.
Calories 103, Protein 18g, Carbohydrates 4g, Fat 2g, Sodium 426mg.
Excellent source of Vitamin B12.
Kitchen Tip: This dish is traditionally made with squid, stuffed with onion, garlic, tomatoes, grilled and then sliced. If you're feeling adventurous, give it a try. But this recipe using shrimp is just as delicious and a little more accessible.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.