Rating: 5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 8

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.

Corrine Trang
Recipe by Cooking Light June 2010

Gallery

Randy Mayor; Styling: Mindi Shapiro

Recipe Summary

Yield:
4 servings (serving size: 9 shrimp)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

314 calories; fat 9.2g; saturated fat 1.1g; mono fat 3.7g; poly fat 3.1g; protein 46.4g; carbohydrates 9g; fiber 0g; cholesterol 345mg; iron 5.6mg; sodium 621mg; calcium 120mg.
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