Grilled Lemongrass Shrimp
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 1 pound shrimp, peeled and deveined- tails on is fine for a nice presentation
- 1/4 cup fresh lemongrass stalks, minced (or use paste)
- 1 shallot, grated or minced
- 1 tablespoon fish sauce
- 2 teaspoons coconut sugar or brown sugar
- 2 tablespoons avocado oil
- 1 tablespoon ginger, minced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 teaspoon chili garlic sauce (option but for a kick)
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Preparation
Step 1
If you are using bamboo skewers, soak at least 30 minutes.
Step 2
Make the marinade: Mix the marinade together in a bowl- lemongrass, shallot, fish sauce, sugar, oil, ginger, and garlic powder (or you can also pulse in a food processor to make more of a paste. Toss with the shrimp and set aside for at least 30 minutes and up to 2 hours in the refrigerator (they will absorb more flavor the longer they marinate).
Step 3
Skewer the shrimp. If using extra large shrimp you may not need to skewer them, you just don’t want them to fall through the grates, alternatively, you can use a grill basket or grill pan on the stove. Turn the grill on to high heat to preheat (about 10 minutes on a gas grill), let it get hot!
Step 4
If your grill runs hot, turn down to medium-high heat. Grill shrimp for 3-5 minutes per side. This will depend on your grill (3 minutes on each side was perfect for me) and shrimp size. The shrimp will turn opaque and start to curl into a C shape (when they form a full circle, they are likely overcooked).
Step 5
Serve with coconut rice, lettuce wraps are a nice option too with a drizzle of Nuoc Cham (Vietnamese Dipping Sauce).
Step 6
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