Grilled Shrimp with Asian Brining Blend

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I think every cookbook author has a go to shrimp cocktail 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 peanut oil
1 cup sour cream or creme fraiche (optional)
1-2 tablespons lime juice (optional)

Recipe Info

Difficulty Level: 
Prep Time: 
10 minutes
Cook Time: 
4 minutes
Refrigeration Time: 
1 hour 30 minutes total
Total Time: 
1 hour, 44 minutes
Serving size: 


1. In a bowl, combine Asian Brining Blend with boiling water. Stir to dissolve salt.
2. Add ice cubes and stir to cool. You are looking for a temperature around 45°F. You should have 1 gallon of brine.
3. Pour the brining mixture into one-gallon zip-top food bag and add the shrimp. Place the ziptop bag into a bowl of pan to prevent leakage.
4. Refrigerate for 30 minutes.
5. Preheat your grill, indoor grill or stovetop grill pan to medium-high heat, about 400°F.
6. In a colander drain the shrimp and pat dry. Do NOT rinse!
7. Toss the shrimp with peanut oil. Place shrimp on the grill, cook about 1 ½ to 2 minutes per side or until shrimp are pink and opaque.
8. Remove the shrimp from the grill and refrigerate for about one hour or until shrimp are chilled.
9. Serve chilled.


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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.

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