Best 5 Grilled Shrimp On Sugarcane Recipes

**Grilled Shrimp on Sugarcane: A Unique and Flavorful Culinary Experience**

Indulge in a culinary adventure with grilled shrimp on sugarcane, a dish that tantalizes the taste buds with its unique blend of flavors and textures. This delightful dish combines the succulent sweetness of shrimp with the earthy, slightly smoky notes of sugarcane, creating a harmonious balance that will leave you craving more. Explore a collection of recipes that showcase the versatility of this dish, from classic grilled shrimp skewers to innovative salads and flavorful tacos. Embark on a journey of culinary discovery as you explore the diverse recipes featured in this article, each offering a distinct take on this extraordinary dish.

**Recipes Included:**

1. **Grilled Shrimp on Sugarcane Skewers:** Experience the classic preparation of grilled shrimp on sugarcane skewers, where succulent shrimp are marinated in a flavorful blend of spices and herbs, then skewered onto sugarcane stalks and grilled to perfection.

2. **Grilled Shrimp and Sugarcane Salad:** Create a refreshing and vibrant salad by combining grilled shrimp, sugarcane, crisp vegetables, and a tangy vinaigrette dressing. This salad is perfect for a light lunch or as a side dish.

3. **Grilled Shrimp Tacos with Sugarcane Salsa:** Elevate your taco night with grilled shrimp tacos topped with a refreshing sugarcane salsa. The sweetness of the sugarcane complements the savory shrimp, while the salsa adds a pop of flavor and texture.

4. **Grilled Shrimp and Sugarcane Stir-Fry:** Discover a flavorful stir-fry that combines grilled shrimp, sugarcane, colorful vegetables, and a savory sauce. This dish is a quick and easy weeknight meal that is sure to please the whole family.

5. **Grilled Shrimp and Sugarcane Soup:** Enjoy a comforting and aromatic soup made with grilled shrimp, sugarcane, and a flavorful broth. This soup is perfect for a cozy meal on a chilly day.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED SHRIMP PASTE ON SUGARCANE

Grilled Shrimp Paste on Sugarcane image

In this traditional Vietnamese appetizer, freshly pureed shrimp paste is shaped around sticks of steamed sugarcane, and then grilled until lightly charred.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 12

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
1/4 cup finely chopped yellow onion
1/2 cup finely chopped shallots
1 pound shrimp, peeled and deveined
2 teaspoons Asian fish sauce
1/4 teaspoon salt
1 tablespoon sugar
1 teaspoon minced garlic
1/2 teaspoon freshly ground white pepper
2 tablespoons cornstarch
1/2 teaspoon paprika
1/2 teaspoon baking powder
2 scallions, white and light-green parts only, finley chopped
3 six-inch pieces sugarcane, fresh or canned, cut lengthwise into quarters
Scallion-Infused Oil, optional

Steps:

In a small skillet, heat oil over low heat. Add onion and shallots; cook, stirring occasionally, until translucent, 6 to 7 minutes.
In a food processor, pulse shrimp to a textured paste, about 20 pulses. Transfer to a bowl; add onion mixture, fish sauce, salt, sugar, garlic, pepper, cornstarch, paprika, baking powder, and scallions. Stir to combine; cover and refrigerate for 30 minutes.
Lightly brush a baking sheet with oil. Dampen your hands slightly with cold water and shape 2 tablespoons shrimp paste into a ball. Hold shrimp paste in one hand and press a piece of sugarcane into it, enclosing center of sugarcane but leaving about 1 1/2 inches exposed at top and bottom. Set aside on prepared baking sheet. Repeat, using all shrimp paste and sugarcane.
Brush a bamboo or metal steamer basket with oil; place over boiling water in a wide saucepan or wok. Steam sugarcane sticks, covered, until shrimp is opaque, 4 to 5 minutes. They may be prepared up to this point 6 hours in advance; refrigerate until about 15 minutes before ready to serve.
Brush a grill or grill pan with oil; heat until hot. Grill sticks until lightly charred all over, 5 to 8 minutes. Brush with Scallion Oil, if desired, and serve.

SHRIMP ON SUGARCANE WITH RUM GLAZE

Shrimp on Sugarcane with Rum Glaze image

Provided by Food Network

Categories main-dish

Time 53m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 (12- inch) batons sugarcane, cut into 24 (5-inch long and 1/4-inch wide) skewers
24 jumbo or extra-large shrimp, peeled and deveined
1/2 cup firmly packed brown sugar
8 tablespoons butter, cut into 1-inch cubes
1/2 cup dark rum, (recommended: Mount Gay Rum)
3 tablespoons Dijon mustard
1 tablespoon distilled white vinegar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon black pepper, or more to taste
Pinch kosher salt, or more to taste

Steps:

Trim off the ends of the sugarcane and cut them into skewers. Rinse the shrimp under cold running water and then drain and blot dry with paper towels. Skewer the shrimp on the sugarcane.
Place the brown sugar, butter, rum, mustard, vinegar, cinnamon, cloves, pepper, and salt in a non-reactive saucepan and bring to a boil over high heat. Reduce the heat to a simmer and continue to cook until the mixture is thick and syrupy, about 3 to 5 minutes. Taste for seasoning, adding salt and pepper as necessary. Set aside a small amount of the glaze to be used for dipping the cooked shrimp. The recipe can be prepared up to 1 hour ahead to this stage; keep the shrimp in the refrigerator, covered. The glaze can be kept at room temperature.
Preheat the grill to high. When ready to cook, brush and oil the grill grate. Place the shrimp kebabs on the hot grate and grill until cooked, 2 to 4 minutes per side. Generously baste each with glaze once before turning and once before removing from the grill. The shrimp will be firm and white when cooked through. Serve the reserved glaze as a sauce on the side.

GRILLED GARLIC AND HERB SHRIMP

Grilled Garlic and Herb Shrimp image

My dad gave me this recipe, and every time I make it I have people begging me for the recipe.

Provided by berly15216

Categories Seafood Shellfish Shrimp

Time 2h15m

Yield 4

Number Of Ingredients 9

Ingredients

2 teaspoons ground paprika
2 tablespoons fresh minced garlic
2 teaspoons Italian seasoning blend
2 tablespoons fresh lemon juice
¼ cup olive oil
½ teaspoon ground black pepper
2 teaspoons dried basil leaves
2 tablespoons brown sugar, packed
2 pounds large shrimp (21-25 per pound), peeled and deveined

Steps:

Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
Remove shrimp from marinade, drain excess, and discard marinade.
Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Nutrition Facts : Calories 336.4 calories, Carbohydrate 10.2 g, Cholesterol 345.6 mg, Fat 15.7 g, Fiber 1.1 g, Protein 37.8 g, SaturatedFat 2.4 g, Sodium 400.8 mg, Sugar 7 g

SUGARCANE SHRIMP

Sugarcane Shrimp image

Provided by Jessica B. Harris

Categories Rum Fruit Shellfish Vegetable Appetizer Cocktail Party Backyard BBQ Tropical Fruit Pineapple Seafood Shrimp Spirit Party Chile Pepper Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free

Yield Makes 12 skewers

Number Of Ingredients 12

Ingredients

12 large fresh shrimp, peeled and deveined
1/3 cup freshly squeezed lime juice
1/3 cup low-sodium soy sauce
1 tablespoon dark Jamaican-style rum, such as Appleton
1 tablespoon olive oil
1 teaspoon Demerara sugar
1/4 teaspoon minced garlic
Salt
Freshly ground black pepper
Minced habanero chile (substitute jalapeño for a milder taste)
24 two-inch chunks fresh pineapple
12 eight-inch sugarcane skewers

Steps:

Wash the shrimp and place them in a large bowl. Combine the lime juice, soy sauce, rum, oil, sugar, and garlic in a second bowl. Season with salt, pepper, and habanero. Cover with plastic wrap and allow the shrimp to marinate while preheating the broiler. When ready, thread 1 pineapple chunk, 1 shrimp, then a second pineapple chunk on each skewer. Place the skewers on a broiler pan and cook until lightly browned, turning once, 3 to 5 minutes.

VIETNAMESE GRILLED JUMBO SHRIMP ON SUGARCANE STICKS

Vietnamese Grilled Jumbo Shrimp on Sugarcane Sticks image

These are so good! The sauce that accompanies them is a must (Vietnamese Dipping Sauce (Nuoc Cham)). Sugar cane is usually in the produce section of my grocery store and it is also sold in the Asian section in cans. Wonderful served on a bed of rice and drenched in the Dipping Sauce! Recipe adapted from grill master, Steven Raichlen.

Provided by NcMysteryShopper

Categories Vietnamese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 garlic cloves, chopped
3 tablespoons sugar
3 shallots, chopped
1/4 cup asian fish sauce
3 tablespoons fresh lime juice
1 teaspoon fresh ground pepper
3 stalks fresh lemongrass, tender inner white bulbs only, thinly sliced crosswise
1/4 cup vegetable oil, plus more for brushing
24 large shrimp, shelled and deveined
12 sugar cane swizzle sticks
5 tablespoons chopped peanuts
3 tablespoons coarsely chopped cilantro

Steps:

Using a food processor, puree garlic, sugar, shallots, fish sauce, lime juice and pepper. Add lemongrass and the 1/4 cup of oil; process to a puree. Place shrimp in a large shallow container with lid and pour marinade over shrimp to cover. Cover and refrigerate for at least 2 1/2 hours.
Light a grill.
Cut each sugarcane stick in half on a sharp diagonal so each piece has a sharp point. Scrape off marinade. Make a slit near the shrimp's tail and one near the head with a sharp knife. Thread a sugarcane stick through the slits; the shrimp should lie flat.
Grill the shrimp over a hot fire, brushing them once or twice with oil, until lightly charred and just cooked through, about 3 minutes per side.
Place shrimp on a serving platter and sprinkle with peanuts and cilantro.
Serve the shrimp with the Vietnamese Dipping Sauce.

Nutrition Facts : Calories 276.3, Fat 19.4, SaturatedFat 2.6, Cholesterol 64.3, Sodium 1175.2, Carbohydrate 16.5, Fiber 1.2, Sugar 10.6, Protein 11.1

Tips:

For the best flavor, use fresh, large shrimp.
Soak the sugarcane skewers in water for at least 30 minutes before grilling to prevent them from burning.
Season the shrimp with your favorite spices and herbs before grilling. A simple combination of salt, pepper, garlic powder, and onion powder works well.
Grill the shrimp over medium-high heat until they are cooked through, but not overcooked. Shrimp are done cooking when they turn pink and opaque.
Serve the grilled shrimp on sugarcane skewers with your favorite dipping sauce.

Conclusion:

Grilled shrimp on sugarcane is a delicious and easy-to-make dish that is perfect for any occasion. The shrimp are cooked to perfection and the sugarcane skewers add a unique flavor and presentation. This dish is sure to be a hit with your friends and family.