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Photo: Iain Bagwell; Styling: Rand Mon Photo by: Photo: Iain Bagwell; Styling: Rand Mon

Coconut and Lemongrass Marinade

This marinade is perfect for seafood. Marinate at least 4 hours and up to 1 day, covered and chilled.

Sunset AUGUST 2010

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


  • 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.


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Coconut and Lemongrass Marinade recipe