Lemongrass and Garlic Shrimp

Photo: Randy Mayor; Styling: Mindi Shapiro

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.

Yield: 4 servings (serving size: 9 shrimp)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 314
  • Fat: 9.2g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 3.1g
  • Protein: 46.4g
  • Carbohydrate: 9g
  • Fiber: 0.0g
  • Cholesterol: 345mg
  • Iron: 5.6mg
  • Sodium: 621mg
  • Calcium: 120mg

Ingredients

  • 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)

Preparation

  1. 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. 2. Prepare grill to high heat.
  3. 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.
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