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Grilled Shrimp with Spicy Georgia Pecan Sauce



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3/4 cup cold water
2 tsp. cornstarch
2 tsp. finely chopped fresh ginger
1 1/2 tsp. finely chopped garlic
3/4 cup chopped Georgia pecans, toasted
1 tbsp. cider vinegar
1 tbsp. reduced sodium soy sauce
2 tsp. sugar
1 tsp. Oriental sesame oil
1/4 tsp. crushed red pepper flakes
16 large shrimp


  1. 1
    Combine water and cornstarch in small saucepan, mixing until cornstarch dissolves. Stirring constantly, bring mixture to a boil, then reduce heat to medium and cook until thickened-about 2 minutes. Remove from heat and stir in ginger and garlic. Set aside to cool to room temperature.
  2. 2
    In blender, combine cornstarch mixture and pecans, vinegar, soy sauce, sugar, sesame oil, and red pepper flakes; blend until smooth puree. Set aside while preparing shrimp.
  3. 3
    Prepare a hot charcoal fire or preheat a gas grill. Skewer shrimp or arrange on grill topper and cook over grill, turning occasionally, until the shrimp are pink and lightly browned.
  4. 4
    To serve, divide Spicy Pecan Sauce among serving plates, pooling it on one side. Place four shrimp on top of each pool of sauce. (Alternately, the sauce can be used for dipping with the shrimp served around it.)

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cuisines North & South American
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