Grilled Lemongrass Skewered Shrimp

By Erika on August 12th, 2012 / / No Comments


Yield: Serves 2

Grilled Lemongrass Skewered Shrimp


  • 10 large shrimp
  • 3 stalks lemongrass
  • 2 cloves garlic, smashed then minced
  • 1/2 teaspoon grated ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon canola or sesame oil


  1. Wash, devein and remove tails from shrimp (or leave tails on if you prefer). On the fine side of a grater, grate 2 of the lemongrass stalks. In a small bowl or ziplock bag, combine grated lemongrass, garlic, ginger and oil. Add shrimp and marinate in refrigerator for about 1 hour.
  2. Heat grill to medium-high. Remove shrimp from marinade. Cut remaining lemongrass stalk in half lengthwise, then skewer shrimp starting from the tail, being careful not to rip the shrimp (you may have to cut the lemongrass stalk down to be able to skewer the shrimp). You should fit 5 shrimp per skewer. Grill for about 2-3 minutes per side or until opaque in the center and pink on the outside. Serve immediately.













Recipe to come the week of October 28th!

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