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Low Carb Asian Mixed Grill


  • Total Time: 40 minutes

Ingredients

Scale
  • FOR THE GRILL
  • 1/2 pound shrimp, peeled and deveined
  • 2 boneless, skinless chicken breasts, cut int half crosswise to form 4 thin pieces
  • assorted veggies for grilling, such as bell peppers, mushrooms, and zucchini
  • 1/4 cup oyster sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sriracha, plus more to taste
  • FOR THE GARLIC GINGER SOY SAUCE
  • 1 clove grated garlic
  • 1 teaspoon grated fresh ginger
  • 1/4 cup soy sauce
  • 1/4 cup ponzu (or extra soy with a splash of vinegar)
  • 3 tablespoons mirin or white wine
  • 1 teaspoon corn starch
  • FOR THE SESAME PEANUT SAUCE
  • 1/4 cup mayonnaise
  • 1/4 cup natural peanut butter
  • 1 tablespoon sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon sriracha, plus more to taste
  • 1 tablespoon mirin

Instructions

  1. For the glaze, mix the oyster sauce, rice vinegar, and sriracha. Taste, and add more sriracha if you'd like, then set aside until you're ready to grill.
  2. For the garlic soy sauce, combine all the ingredients in a small cold skillet. Stir to combine, then turn the heat to medium-high. When the mixture boils, turn the heat off and let cool.
  3. For the peanut sauce, combine all ingredients and taste: add more sriracha to your preference.
  4. When the 3 sauces are done, preheat a grill and grill the veggies and protein until cooked. Brush with the oyster sauce glaze halfway through.
  5. Serve with the sauces for dipping and drizzling. Enjoy!

Notes

  • Use any veggies or protein you'd like - these are just my suggestions!
  • Prep Time: 20
  • Cook Time: 20

Nutrition

  • Serving Size: 4
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