| Level: | Easy |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 6 lemons
- Kosher salt
- 1 stalk lemongrass, finely chopped
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons Sriracha (Asian chile sauce)
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 2 teaspoons packed light brown sugar
- 30 extra-large shrimp, unpeeled
- Vegetable oil, for the grill
- 2 tablespoons chopped fresh mint
Instructions
- Finely grate the zest from 4 of the lemons, then pulse in a mini food processor with 3 tablespoons salt. Squeeze the juice from 2 of the zested lemons into a large bowl; add the lemongrass, olive oil, Sriracha, garlic, fish sauce, brown sugar and 1 teaspoon of the lemon salt. Thinly slice the 2 remaining lemons and add to the bowl.
- Using kitchen shears, cut through the shrimp shells along the outer curve, leaving the shells on. Remove the veins and rinse the shrimp. Add to the bowl with the lemongrass marinade and toss; cover and refrigerate for 1 hour. Meanwhile, soak 12 to 15 wooden skewers in water.
- Preheat a grill to medium high. Thread the shrimp onto the skewers. Brush the grill with vegetable oil, then add the lemon slices and grill until they begin to char, turning once, about 2 minutes; transfer to a platter. Stir the mint into the remaining marinade. Add the shrimp skewers to the grill and cook, brushing with the marinade-mint mixture, until the shells begin to char, 2 to 3 minutes per side. Transfer to the platter and sprinkle with the lemon salt to taste.
Nutrition Facts
| Calories | 140 |
| Total Fat | 8 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 59 milligrams |
| Sodium | 539 milligrams |
| Carbohydrates | 4 grams |
| Dietary Fiber | 0.5 grams |
| Sugar | 3 grams |
| Protein | 7 grams |
| Calories | 140 |
| Total Fat | 8 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 59 milligrams |
| Sodium | 539 milligrams |
| Carbohydrates | 4 grams |
| Dietary Fiber | 0.5 grams |
| Sugar | 3 grams |
| Protein | 7 grams |
Reviews
Delish. Had to substitute Worcestire Sauce for Fish sauce as store out. Added a little lime too as that’s what substitution says. So good. Wiped clean. Used good gulf coast shrimp. Sprinkled the lemon Sqlt over veggies and cooked with avocado oil. So yum . Served with white jasmine rice.
My family struggles with finding new recipes that suits everyone.. this is a recipe that fits everyone. Super easy to make and a crowd pleaser. Since it is winter, I baked them at 350F basting after 2 minutes and flipping the skwers. I also basted again after pulling them out of the oven. This is a fantastic recipe to change up the normal shrimp recipes we typically find.
Best shrimp I’ve ever tasted!!!! Better than red lobster shrimp ! Juicy, lots of flavor just like i like it, I left them marinating 24 hours before cooking, making some more tomorrow!
I’ve had this recipe saved for quite some time and finally got around to making it. It was the most delicious marinade ever! Everyone devoured the shrimp. I don’t understand how this hasn’t gotten more reviews. This recipe is a must for anyone looking for an explosion of flavors. Oh, and it’s husband approved.
Everyone in the family LOVED this dish!
We could not believe the fantastic flavors of this very simple recipe! I substituted sweet chili sauce and a half-teaspoon of red pepper flakes for the chili sauce called for and so omitted the brown sugar. A helpful hint is to use two parallel skews in each row of shrimp for ease of handling on the grill. Once at the table, everyone was searching for more shrimp so I wished I’d made a double batch! Why more people haven’t tried this recipe is beyond me.
Amazing flavor in this recipe! I made these last night, however, I don’t own a grill so I just roasted them in the oven. I basted the shrimp two times while cooking.
I’m sure they are just as good if not better on the grill, but I’ll definately be making these again!
I’m sure they are just as good if not better on the grill, but I’ll definately be making these again!
This was an excellent recipe. I’m not that fond of spicy foods but this was really good. I used two tablespoons of the siracha and it was just right. Will try this again.
I am not a shrimp lover, but this recipe is a winner. I actually marinaded overnight, and also made 2 marinades…one with the spicy stuff, and one without for my son….both were good, but the mint and sriracha seem to activate every taste bud on your tongue! I will be cooking this again!
Very nice! And I totally skipped the marinade/mint basting step…. meaning, I didn’t read far enough into the recipe and threw away the marinade too soon! :- My sri racha isn’t very spicy, so I added extra and still wasn’t too too spicy. Served with the pecan rice from same issue.