Coconut and Lemongrass Marinade

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.

Yield: Makes enough for 1 1/2 lbs. large shrimp, peeled and deveined; or about 1 1/2 lbs. trout fillets
Recipe from Sunset

More From Sunset


  • 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. 1. Whirl lemongrass in a food processor until finely chopped. Add shallots, chiles, ginger, and garlic and whirl until minced.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Coconut and Lemongrass Marinade Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy