Grilled Lemongrass Shrimp
The recipe Grilled Lemongrass Shrimp can be made in about 45 minutes. For $12.06 per serving, you get a main course that serves 1. One portion of this dish contains around 65g of protein, 32g of fat, and a total of 628 calories. The Fourth Of July will be even more special with this recipe. Only a few people made this recipe, and 2 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It is brought to you by Foodista. A mixture of soy sauce, vegetable oil, fish sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 73%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Lemongrass and Sriracha Grilled Shrimp, Lemongrass Ginger Grilled Shrimp, and Grilled Shrimp with Fiery Lemongrass-Chile Sambal.
Servings: 1
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
4 bamboo skewers (10-inch) soaked in
1/2 teaspoon ground chili paste
1/2 teaspoon fish sauce
4 cloves garlic, minced
1/4 cup minced lemongrass
1 pound medium raw shrimp peeled and deveined
1 pch salt
1 tablespoon Soy sauce
1 teaspoon sugar
2 tablespoons vegetable oil
1/4 cup Water
Equipment:
bowl
skewers
grill
Cooking instruction summary:
- Combine the lemongrass, garlic, soy sauce, fish sauce, chili paste, salt, sugar, and oil in a bowl. Add the shrimp and marinate for 15 minutes. Thread the shrimp on the skewers and set them aside. Start a charcoal grill or preheat a gas grill to moderate heat. Just before serving, grill the shrimp, turning the skewers, until just done, about 2 or 3 minutes total, depending on the size. If you don't have a grill, trim the
- Serves 4 as an Appetizer
- Pleasures of the Vietnamese Table, by Mai Pham.
- Note: Vietnamese cuisine comes from an extraordinarily rich tradition, one that combines Chinese, French, and Indian influences. Acclaimed chef, cooking teacher and restaurateur Mai Pham has returned to her native land on numerous occasions to learn the secrets of its regional cuisine.
- The following recipe is excerpted from her latest book, Pleasures of the Vietnamese Table, a compilation of over 100 classic recipes that define Vietnamese cuisine today. These recipes are accompanied by marvelous stories and family anecdotes, as well as fine black and white photographs of the author's native land.
Step by step:
1. Combine the lemongrass, garlic, soy sauce, fish sauce, chili paste, salt, sugar, and oil in a bowl.
2. Add the shrimp and marinate for 15 minutes. Thread the shrimp on the skewers and set them aside. Start a charcoal grill or preheat a gas grill to moderate heat. Just before serving, grill the shrimp, turning the skewers, until just done, about 2 or 3 minutes total, depending on the size. If you don't have a grill, trim the
3. Serves 4 as an Appetizer
4. Pleasures of the Vietnamese Table, by Mai Pham.Note: Vietnamese cuisine comes from an extraordinarily rich tradition, one that combines Chinese, French, and Indian influences. Acclaimed chef, cooking teacher and restaurateur Mai Pham has returned to her native land on numerous occasions to learn the secrets of its regional cuisine.The following recipe is excerpted from her latest book, Pleasures of the Vietnamese Table, a compilation of over 100 classic recipes that define Vietnamese cuisine today. These recipes are accompanied by marvelous stories and family anecdotes, as well as fine black and white photographs of the author's native land.
Nutrition Information:
covered percent of daily need
