maple, citrus, ginger and soja marinade

maple, citrus, ginger and soja marinade


  • 540 g (about 16) 16/20 uncooked shrimps, thawed 


  • 2 limes (or 1 lemon), juice and zest + 1 lime (or 1/2 lemon) for the presentation
  • 60 ml (¼ cup) dark maple syrup
  • 60 ml (¼ cup) olive oil
  • 60 ml (¼ cup) soja sauce
  • 1 piece (0,6 cm-¼ po), ginger grated
  • 1 garlic clove, grated
  • Chives, a handful or 2 spring onions
  • Cayenne pepper, to taste


  1. In a bowl, whisk all the ingredients except the olive oil. Pour the olive oil gently and whisk with the other ingredients until the marinade is emulsified.
  2. In a bowl or a resealable bag, mix the marinade and the shrimps (or tofu). Let it marinate in the fridge between 30 minutes and 1 hr. 
  3. Thread the marinated shrimps on skewers. Add the rest of the marinade in a saucepan and heat it on the medium/high heat until it has thicken and reduced to its half. 
  4. Place the skewers on a smoking BBQ (350F/180C) or on a hot griddle, and cook for 5-7 minutes, turning occasionally. 
  5. Brush with half of the reserved marinade halfway through cooking. 
  6. Sprinkle the skewers with a little cayenne pepper and the zest the lime (or lemon) directly on the skewers just before serving.
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