Herb-Wrapped Shrimp with Lemongrass Dipping Sauce

Herb-Wrapped Shrimp with Lemongrass Dipping SauceRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

When your garden is producing lots of shiso, use it as wrappers for these boldly flavored bundles (or buy shiso from an Asian market). You'll need 2 dozen cocktail toothpicks.

Serves 6 (makes 24)


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1 stalk lemongrass
1/4 cup water
1/4 cup Thai or Vietnamese fish sauce
1 tablespoon lime juice
1 tablespoon unseasoned rice vinegar
1 tablespoon sugar
1 garlic clove, minced
1 teaspoon minced Thai or serrano chile
1 tablespoon finely chopped Thai basil leaves
1 tablespoon finely chopped mint leaves
24 large shiso leaves*
24 small, tender cilantro sprigs (a bit longer than the width of shiso leaves)
24 peeled, deveined cooked large shrimp with tails (31 to 40 per lb.), thawed if frozen


Total: 25 Minutes

1. Make sauce: Trim tough ends and outer layers from lemongrass until very tender parts remain, then coarsely chop. Whirl lemongrass in a food processor until minced. Scrape into a bowl and stir in 1/4 cup water and remaining sauce ingredients.

2. Make bundles: Lay shiso leaves flat on a work surface, veined side up. Set a cilantro sprig across base of each leaf; then set a shrimp on top, with tail poking out the side.

3. Fold shiso over the rest of shrimp. Roll up bundles from base and secure each with a toothpick. Serve with dipping sauce.

* Grow your own, or find at Asian markets and specialty produce stores.

Created date

May 2016

Nutritional Information

Calories 79
Caloriesfromfat 11 %
Protein 14 g
Fat 1 g
Satfat 0.0 g
Carbohydrate 3.9 g
Fiber 0.3 g
Sodium 1076 mg
Cholesterol 103 mg