Thai Shrimp On Lemongrass Skewers
Treat your taste buds to a burst of flavors with this Lemongrass Grilled Shrimp recipe. Succulent jumbo shrimp and aromatic lemongrass are threaded onto skewers, creating a fragrant and visually stunning dish. Brushed with a zesty lime and herb sauce, these shrimp skewers are grilled to perfection, resulting in a mouthwatering dish that's as delicious as it is vibrant. Perfect for a summer barbecue or a special dinner, this recipe will surely impress your guests with its unique blend of citrusy, savory, and spicy notes.
— Constant Cookbook
Ingredients
- 6 thin stalks fresh lemongrass
- 1/4 cup lime juice
- 1 Tbs. Asian fish sauce
- 1/4 cup chopped fresh mint
- 4 garlic cloves, minced
- 1/4 tsp. salt
- 1/4 tsp. red pepper flakes
- 2 lb. jumbo shrimp, peeled and deveined
- 3 green onions, white portions only, trimmed to
- 2-inch lengths
Instructions
- Using a small, sharp knife, shape the root end of each lemongrass stalk into a point. Soak the stalks in water to cover for about 30 minutes. Drain.
- To make the brushing sauce, in a small bowl, combine the lime juice, fish sauce, mint, garlic, salt and red pepper flakes. Taste and adjust the seasonings.
- Meanwhile, prepare a medium-hot fire for direct-heat cooking in a covered grill. Position the rack 4 to 6 inches from the fire.
- Carefully thread the shrimp and green onions onto the lemongrass stalks and brush the shrimp with the sauce. Place on the grill, cover, open the vents and grill, turning once, until the shrimp are cooked through, 6 to 8 minutes.
- Transfer to individual plates and serve hot.
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