Grilled Lemongrass Shrimp
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Grilled Lemongrass Shrimp
Ingredients
- 1 pound shrimp, peeled and deveined- tails on is fine for a nice presentation
Lemongrass Shrimp Marinade
- 1/4 cup fresh lemongrass stalks, minced
- 1 shallot, grated or minced
- 1 tablespoon fish sauce
- 2 teaspoons coconut sugar or brown sugar
- 2 tablespoons avocado oil
- 1 tablespoon ginger, minced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 teaspoon chili garlic sauce
Garnish
- fresh cilantro, mint, or thai basil and a squeeze of fresh lime juice
Instructions
8 steps
- 1
If you are using bamboo skewers, soak at least 30 minutes.
30 min - 2
Make the marinade: Mix the marinade together in a bowl - lemongrass, shallot, fish sauce, sugar, oil, ginger, and garlic powder (or you can also pulse in a food processor to make more of a paste).
- 3
Toss with the shrimp and set aside for at least 30 minutes and up to 2 hours in the refrigerator.
30 min - 4
Skewer the shrimp.
- 5
Turn the grill on to high heat to preheat (about 10 minutes on a gas grill), let it get hot!
10 min - 6
If your grill runs hot, turn down to medium-high heat.
- 7
Grill shrimp for 3-5 minutes per side.
3 min - 8
Serve with coconut rice, lettuce wraps are a nice option too with a drizzle of Nuoc Cham (Vietnamese Dipping Sauce).
Progress
0 / 8 steps
Nutrition
Per serving
Calories
202cal
Protein
23.2g
Carbs
3.1g
Fat
7.6g
Fiber
0.1g
Sugar
2.7g
Sodium
805mg
Saturated Fat
0.9g
