Grilled Shrimp with Asian Brining Blend

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asian brining blend grilled cocktail shrimp victoria gourmet recipe

I think every cookbook author has a go-to shrimp recipe. I wanted an easy recipe with bold flavors reminiscent of my trips to the Far East.  


1 cup (1/2 jar) Asian Brining Blend
2 pounds shelled & deveined medium shrimp
2 cups boiling water
3 cups ice
4 cups cold water (to bring mixture to 1 gallon)
4 tablespoons canola oil
1 cup sour cream or creme fraiche, optional
1-2 tablespoons lime juice, optional

Recipe Info

Difficulty Level: 
Prep Time: 
5 minutes
Cook Time: 
4 minutes
Refrigeration Time: 
30-60 minutes
Total Time: 
1 hour, 10 minutes
Serving size: 


1. In a large pot bring 2 cups of water to boil. Stir in the Asian Brining Blend. Stir until salt and sugar has dissolved.
2. Add ice cubes to the brining water and stir until melted. Then stir in 3 cups of cold water. The water temperature should be 45°F or colder.
3. Add in the shrimp, cover and refrigerate for 30 to 60 minutes.
4. Preheat your grill, grill pan to medium-high heat, about 400°F. Brush grates with an oil soaked paper towel.
5. Drain the shrimp and pat dry. Do NOT rinse!
6. Grill shrimp for 1 ½ to 2 minutes per side or until shrimp are pink and opaque.
7. Shrimp can be served warm or chilled. I prefer these chilled for 1-2 hours and served with a lime crema.
8. Optional, lime crema - in a small bowl combine sour cream, lime zest and juice. Refrigerate until ready to serve. This can be made up to 1 day ahead.


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Recipe Tip:
Quite often I skewer the shrimp after brining. If you opt to use wooden skewers, soak them in cold water for about an hour to prevent burning.