Lemongrass gets its distinctive lemony fragrance from citral, which has antifungal and antimicrobial properties.
- Yield: 4 Servings
- Preparation Time: 15 Minutes
- Cooking Time: 10 Minutes
- 2 garlic cloves, roughly chopped
- ½ red chile, seeded and roughly chopped
- 2 lemongrass stalks, bottom (thickest) one-third only, peeled of hard layers and roughly chopped
- 1 in (3 cm) fresh ginger, finely chopped
- 1 tbsp chopped cilantro roots or stalks
- 2 tbsp fish sauce
- 2 tsp light brown sugar
- 1 tbsp lime juice, plus lime wedges, to serve
- 40 raw, shelled, and deveined large shrimp
How to Make It
- Prepare the grill for cooking. To make the marinade, simply put all the ingredients, except the shrimp, in a blender or food processor and pulse to a fine paste.
- Toss the shrimp in the marinade, cover, and leave in the refrigerator to marinate for 1 hour. Meanwhile, soak eight bamboo skewers in water, to help to keep them from burning on the grill.
- Thread five shrimp onto each skewer, threading through the top and bottom of the shrimp to make a curved “C”-shape. Grill the shrimp on the grill for 2–3 minutes on each side, until pink and charred in places. Serve with a squeeze of lime.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.