Grilled Lemongrass Shrimp
I feel like a fish sauce addict right now. "3 out of 4 Worthy Pause recipes prefer to be drowning in fish sauce!" (At least this summer they do.)
It's so good though. It all started with the Thai pork larb lettuce wraps and cucumber salad with cashews, and today the Asian food fetish continues with this grilled lemongrass shrimp.
With just the right amount of sweetness and freshness, this summery recipe will certainly be in regular rotation once my grill moves home from San Diego (soon... soon). It's super easy too, thanks to the speedy marinade and the fact that shrimp cooks in about 0.5 seconds. I commandeered my friend/hand model's backyard for this grilling adventure and we had paleo shrimp lettuce wraps ready within 20 minutes.
Though I often order the lemongrass chicken at Quang (when I can resist a noodle-less bowl of pho), this is one of the first times I've cooked with lemongrass at home. It shan't be the last.
Grilled Lemongrass Shrimp
paleo, gluten-free, whole30; serves 4+
INGREDIENTS
- 1.5 lbs shrimp
- 2 stalks lemongrass, chopped (sub about 1.5 T dried lemongrass)
- 1/2 cup fish sauce
- 1 lime, zest and juice
- 3 T honey, optional
- 1 tsp salt
- 1 tsp black pepper
- chopped cilantro, mint and Thai basil to garnish
INSTRUCTIONS
- Clean your shrimp. You can leave the shells on if you like, but I prefer to shell mine first.
- Mix up the marinade. Marinate the shrimp for 15 minutes.
- Skewer the shrimps and grill for about two minutes per side. It's very quick!
- Then top with the chopped herbs and eat all the shrimps in whatever way you see fit.
NOTES
- This shrimp could be served with cauliflower rice, mixed in with veggies, on top of a salad, whatever. It's super versatile. We did lettuce wraps with grilled peppers and onions, as you can see.