Lemongrass Grilled Shrimp brings exotic Thai flavors with as much spice as you like to your meal with a memorable presentation to boot.

Lemongrass Grilled Shrimp

By Sue Lau | Palatable Pastime

This is a Thai style shrimp dish which makes a great appetizer for entertaining. I recommend to serve this with sweet Thai chili sauce (mae ploy) as a dip.

You could also serve this as an entree with Thai style fried rice and a vegetable stir-fry or small bowl of curry or tom yum soup.

If you don’t use the lemongrass as skewers you may want to add crushed lemongrass to the marinade. Keep in mind that grilling on the skewers releases the oils from the grass right into the shrimp as it cooks. Besides, it makes great conversation at the table when your guests see what the skewers are.

You can adjust the amount of sambal or sriracha in the marinade to suit your taste, of course. The amount I call for added some mild heat and chili flavor that you expect in Thai cooking.

Whether you prefer charcoal or gas for grilling, try to get a little bit of char on the shrimp for that added depth of flavor. And don’t be limited by time of year – I’ve grilled in the dead of winter (with sub-zero windchills even).

I do hope you try this and enjoy it!

Lemongrass Grilled Shrimp

5 from 1 vote

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Course Appetizer

Cuisine Thai

Ingredients

  

• 2 to 3 stalks fresh lemongrass
• 1 pound shrimp (large shrimp, peeled with tail left intact and deveined)
• 1/2 cup dry white wine or sake
• 2 tablespoons fish sauce
• 2 teaspoons sambal chili paste (or sriracha)
• 2 teaspoons ginger paste
• 1 tablespoon Splenda brown sugar blend
• 1 whole lime (juice and zest of 1 lime)

For serving:

• Small leaves of lettuce
• Thai sweet chili sauce (mae ploy)

Instructions

 

• Using a sharp knife, split the lemongrass into thin, firm, stalks.
• Thread 3-4 shrimp on each stalk.
• Whisk together the wine, fish sauce, sambal chili paste, ginger paste, and Splenda (or brown sugar) and save the lime for later.
• Pour the marinade on the shrimp skewers in a ziplock bag and seal out all the air.
• You can marinate this for up to 6 hours.
• Take shrimp out of the fridge about half hour before time to grill and add lime juice and zest to the marinade.
• Grill shrimp skewers several minutes each side, until just opaque and curled, basting with extra marinade as you grill.
• Serve atop pieces of lettuce on the skewers with Thai sweet chili sauce (mae ploy) as a dipping sauce.

Notes

From the kitchen of Palatable Pastime

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