Coconut and Lemongrass Marinade

Coconut and Lemongrass MarinadeRecipe
Photo: Iain Bagwell; Styling: Rand Mon
This marinade is perfect for seafood. Marinate at least 4 hours and up to 1 day, covered and chilled.
Makes enough for 1 1/2 lbs. large shrimp, peeled and deveined; or about 1 1/2 lbs. trout fillets


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1 stalk lemongrass, ends trimmed, quartered
2 large shallots, peeled
3 red Fresno chiles or red jalapeños, stemmed
2 thick slices fresh ginger
2 garlic cloves, crushed
1 teaspoon kosher salt
1 can (14 oz.) coconut milk
Juice and zest of 2 limes


1. Whirl lemongrass in a food processor until finely chopped. Add shallots, chiles, ginger, and garlic and whirl until minced.

2. Put lemongrass mixture in a nonreactive baking dish and whisk in salt, coconut milk, and lime juice and zest. Add seafood and turn to coat.

Created date

July 2010