Lemongrass Grilled Shrimp
Recipe: #9693
May 25, 2013
Categories: Shrimp, Appetizers, Thai, Fathers Day, Game/Sports Day, July 4th, Mothers Day, New Years, Grilling (Outdoor), Gluten-Free, High Protein, No Eggs, Non-Dairy, Spicy, more
"This is a Thai style shrimp dish which makes a great appetizer for entertaining serve with sweet Thai chili sauce as a dip. You could also have this as an entree with Thai style fried rice and a vegetable stir-fry or small bowl of curry or tom yum soup. If you don't use the lemongrass as skewers you may want to add crushed lemongrass to the marinade, but grilling on the skewers releases the oils from the grass right into the shrimp as it cooks. Besides, it makes great conversation at the table when your guests see what the skewers are."
Original is 4-8 servings
Ingredients
Nutritional
- Serving Size: 1 (420.7 g)
- Calories 301.8
- Total Fat - 5.3 g
- Saturated Fat - 2.1 g
- Cholesterol - 145.6 mg
- Sodium - 1724.7 mg
- Total Carbohydrate - 36.7 g
- Dietary Fiber - 4.7 g
- Sugars - 17.6 g
- Protein - 25.1 g
- Calcium - 364 mg
- Iron - 1.9 mg
- Vitamin C - 20.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Using a sharp knife, split the lemongrass into thin, firm, stalks.
Step 2
Thread 3-4 shrimp on each stalk.
Step 3
Whisk together the wine, fish sauce, sambal chili paste, ginger paste, and Splenda (or brown sugar) and save the lime for later.
Step 4
Pour the marinade on the shrimp skewers in a ziplock bag and seal out all the air.
Step 5
You can marinate this for up to 6 hours.
Step 6
Take shrimp out of the fridge about half hour before time to grill and add lime juice and zest to the marinade.
Step 7
Grill shrimp skewers several minutes each side, until just opaque and curled, basting with extra marinade as you grill.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the lemongrass, look for stalks that are firm and have a bright green color.
- If you can't find sambal chili paste, you can substitute with sriracha.
- Substitute coconut aminos for the fish sauce - Coconut aminos have a slightly milder taste than fish sauce, but still provide a salty flavor. This substitution is great for those looking for a more subtle umami flavor.
- Substitute honey for the Splenda brown sugar blend - Honey is a natural sweetener that adds a milder sweetness than sugar, and it also adds a slight floral flavor to the dish. This substitution is perfect for those looking for a more natural sweetener.
Coconut Curry Shrimp Skewers Marinate the shrimp skewers as instructed in the recipe, but use coconut milk instead of white wine and add 1 tablespoon of curry powder to the marinade. Grill the shrimp skewers as directed and serve with a side of coconut curry sauce.
: Thai Coconut Rice
: Thai Coconut Rice is a fragrant and flavorful accompaniment to Lemongrass Grilled Shrimp. The creamy coconut milk and jasmine rice pair perfectly with the zesty and spicy flavors of the shrimp. It is a great way to add some extra sweetness and texture to the meal.
: Thai Papaya Salad
: Thai Papaya Salad is an excellent complement to Thai Coconut Rice and Lemongrass Grilled Shrimp. The sweet and spicy flavors of the papaya salad pair nicely with the creamy coconut rice and the zesty shrimp. The crunchy texture of the papaya also adds an interesting contrast to the meal.
FAQ
Q: How long can I marinate the shrimp?
A: You can marinate the shrimp for up to 6 hours.
Q: What type of marinade should I use?
A: It depends on the flavor profile you are looking for. You can use a basic marinade with oil, garlic, and herbs, or you can experiment with different ingredients such as citrus juices, Worcestershire sauce, and hot sauce.
0 Reviews
You'll Also Love
Fun facts:
The lemongrass plant is native to tropical regions of Asia, and has been used for centuries in traditional medicine. It is believed to have anti-inflammatory, antioxidant, and anti-cancer properties.
The dish is similar to a traditional Thai dish called Goong Sarong, which was popularized by American celebrity chef, Bobby Flay. He featured it in his show, Boy Meets Grill, and it quickly became a fan favorite.