Chinese-Style Grilled Shrimp and Vegetables

Ingredients

• 2 tbsp vegetable oil, for brushing
• 1 tsp five-spice powder, stir to combine with next ingredient
• 1 tsp soy sauce, for brushing
• 8-12 jumbo shrimp, peeled and deveined
• 1 red bell pepper, seeded and sliced
• 1 small red onion, sliced
• 2 cloves garlic, minced
• 1 small zucchini, sliced
• 1 cup bok choy leaves, stems separated from leaves
• 2 tbsp cornstarch
• 2 tbsp vegetable oil, for stir-frying
• 2 tsp sesame oil
• 2 green onions, thinly sliced
• 2 tbsp chopped fresh cilantro
• 1 tsp sesame seeds
• Salt and pepper, to taste

Method

1. 1Light a grill or grill pan to medium-high heat and prepare a wire rack or tray for cooling cooked shrimp.
2. 2Thread jumbo shrimp onto skewers, leaving a 1/4-inch space between each shrimp.
3. 3Brush shrimp and vegetables with a mixture of vegetable oil and five-spice powder. Place on the grill and cook for 2-3 minutes per side, or until the shrimp are pink and the vegetables are tender.
4. 4Meanwhile, mix cornstarch with soy sauce and let stand for 5 minutes to allow it to thicken.
5. 5Using clean skewers, arrange grilled shrimp and vegetables in a single layer.
6. 6Brush the top of the shrimp with the cornstarch mixture and cook for an additional 1-2 minutes, until lightly caramelized.
7. 7Remove from heat and stir in sesame oil, green onions, cilantro, sesame seeds, salt, and pepper.

Nutrition per serving