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.

How to Make It

Step 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.

Step 2

Prepare grill to high heat.

Step 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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Ratings & Reviews

jbcheerio's Review

jbcheerio
February 20, 2013
So easy! I will definitely make this again! I'd add some spice and less sugar.

emloumar's Review

MadJam
April 07, 2012
This was super easy and very delicious. I added more garlic to the recipe but kept everything else the same.

CookAMH's Review

emloumar
August 11, 2010
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.

Rosaline's Review

bellymama
July 22, 2010
This was so great! It is so fast and easy -it is a perfect weeknight meal. I made it exactly as the recipe stated. It would be great as a starter for a BBQ dinner.

bellymama's Review

Rosaline
July 05, 2010
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.

karynmorse's Review

CookAMH
June 24, 2010
outstanding -- delicious and easy! didn't change a thing, and only wish that I had bought more shrimp!

SBraun60's Review

karynmorse
June 16, 2010
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.

MadJam's Review

SBraun60
May 31, 2010
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.