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Lemongrass and Garlic Shrimp

Photo: Randy Mayor; Styling: Mindi Shapiro
Yield 4 servings (serving size: 9 shrimp)
Shrimp is a great grilling option because it's lean (that means less likelihood of flare-ups that cause burning or charring) and also because it cooks so quickly. Look for fresh or frozen lemongrass in Asian markets and some gourmet grocery stores. You can substitute 1 teaspoon grated lemon rind for the lemongrass in a pinch.


  • 1/4 cup sugar
  • 3 tablespoons canola oil
  • 2 tablespoons fish sauce
  • 1 fresh lemongrass stalk, trimmed and coarsely chopped
  • 1 large garlic clove, grated
  • 36 jumbo Tiger shrimp, peeled and deveined (about 2 pounds)

Nutrition Information

  • calories 314
  • fat 9.2 g
  • satfat 1.1 g
  • monofat 3.7 g
  • polyfat 3.1 g
  • protein 46.4 g
  • carbohydrate 9 g
  • fiber 0.0 g
  • cholesterol 345 mg
  • iron 5.6 mg
  • sodium 621 mg
  • calcium 120 mg

How to Make It

  1. Combine 1/4 cup sugar, canola oil, fish sauce, chopped lemongrass, and grated garlic in a food processor or mini chopper; process until the lemongrass is finely chopped. Transfer sugar mixture to a large zip-top plastic bag. Add shrimp; seal and marinate in refrigerator 45 minutes.

  2. Prepare grill to high heat.

  3. Remove shrimp from bag; discard marinade. Thread 6 shrimp onto each of 6 (12-inch) skewers. Place skewers on grill rack; grill 2 minutes on each side or until done.