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)
How to Make It
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.
Prepare grill to high heat.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
I thought this was very, very good. It gets better, too, with each shrimp you eat, as you process all the subtle flavors in your mouth. I did make a couple alterations - I do not use canola oil, so I used olive oil. I also added the zest and juice of a lime, and I did two garlic gloves. I loved dipping these in some delicious melted pasture butter. This would make an excellent appetizer.
I recommed grilling one minute per side on high if you are using slighly smaller shrimp, it is too easy to overcook shrimp.
Yummy! This was so easy and delicious. I will add more lemongrass next time, but otherwise, the recipe is perfect as written. I served the shrimp with Israeli couscous and a melon salad. It was a perfect light summer meal.
Quick, Simple and delicious! Due to my son not eating seafood, I made his portion using chicken tenders and they were just as delicious and succulent as the shrimp. I am definitely going to be making this dish again and again.
I served couscous with it along with a salad.
These are awesome! We tried them one night and made them again the next night because they were so good! I can't get enough of them. I made the left overs into a salad by tossing with spinach, olive oil, white balsamic, salt and pepper. Even my 6-year-old nephew LOVED them! A definite crowd pleaser! We will make these again and again.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!