Toyomansi Shrimp Skewers with Calamansi/Banana Ketchup Glaze
This is another simple shrimp skewer recipe; this time marinating the shrimp in a toyomansi marinade and glazing the skewers in a calamansi/banana ketchup glaze. Make sure to marinate your shrimp for no more than 15 minutes or the acidity of the calamansi will cook the shrimp. We’re not trying to make ceviche. You can use any size shrimp that you want. I recommend using bigger shrimp since they will take a little longer to cook and we’re looking to get a couple layers of glaze on the shrimp. If you use smaller shrimp, you will risk over cooking them and you won’t be able to get a thick glazing upon them.
Ingredients
- 1 lb 21-25 count shrimp peeled and deveined
- 1/4 cup calamansi juice
- 1/4 cup soy sauce
- 4 garlic cloves minced
- 1/2 tsp black pepper
Calamansi/Banana Ketchup Glaze
- 1/4 cup calamansi juice
- 1/4 cup banana ketchup
Instructions
- Mix all of the marinade ingredients together. Marinate the shrimp for no more than 15 minutes.
- Skewer up the shrimp.
- Mix the calamansi juice and the banana ketchup together for the glaze.
- Turn on you oven’s broiler with the oven rack 6” away. Place the shrimp skewers on a rack on a baking sheet lined in foil. Brush a layer of the glaze on each side of the skewer. Broil for 2 minutes a side. Take out of the oven and brush on another layer of glaze. Cook for 2 more minutes.
- Take out of the oven. Brush on more of the glaze and let the shrimp rest for 5 minutes before serving.
