Name: Grilled Lemongrass Shrimp
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Ingredients: 1/4 cup fresh lime juice; 2 tablespoons finely chopped lemongrass; 2 tablespoons brown sugar; 2 tablespoons fish sauce; 2 tablespoons oil; 1 tablespoon diced jalapeno pepper; 1 tablespoon oyster sauce; 2 cloves garlic, (minced); Slap Yo’ Daddy "Love Me Tender" All Purpose Rub, (to taste); 8 large jumbo shrimp, (peeled); 1 cup julienned jicama; 1 cup julienned carrot; 2 tablespoons Slap Yo’ Daddy "Love Me Tender" All Purpose Rub; 1 head iceberg lettuce; 2 sprigs Italian parsley (or cilantro); 1 lime, (cut into wedges)

Jumbo shrimp are marinated in lime juice, grilled, then served in lettuce wraps topped with a zesty carrot and jicama slaw. The marinade, made with lemongrass, jalapeno peppers, oyster sauce, lime juice, and other ingredients is used both for the shrimp and the slaw. The carrot and jicama slaw adds a light crunch to this fun first course.

If using bamboo skewers, make sure to soak them in cold water for several hours before adding the shrimp. This will prevent the skewers from burning on the grill. We recommend using two skewers threaded through each shrimp, so the meat doesn’t curl while grilling.

The marinade is a zesty combination of lemongrass, jalapeno peppers, oyster and fish sauce, sugar, and lime juice. Use more or fewer peppers, or remove the seeds, depending on how spicy you like your shrimp. If you can’t find fresh lemongrass, you can substitute frozen or jarred.

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A bowl of marinade is being poured over raw shrimp.

Use half of the lemongrass and lime marinade to coat the shrimp before grilling.

Grilled shrimp are nestled in lettuce leaves, topped with shredded carrots and jicama, with lime wedges on the side.

A fun first course, marinated grilled shrimp are served in lettuce leaves and topped with a carrot-jicama slaw.

A bowl of shredded carrots and jicama are accompanied by lime wedges and lettuce leaves.

The carrot and jicama slaw is easy to assemble and adds a nice fresh crunch to the dish.

A close up of raw shrimp marinating in a lemon grass and jalapeno peppers in a white bowl.

A zesty marinade of lemongrass, lime juice, jalapeno peppers, and other ingredients imparts a lot of flavor to the shrimp before grilling.

Four shrimp are skewered on to bamboo skewers on the grill.

Using two skewers will keep the shrimp from curling while being grilled.

Grilled Lemongrass Shrimp Recipe

Harry Soo

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This recipe is sponsored by Slap Yo’ Daddy.

Jumbo shrimp are marinated in lime juice, grilled, then served in lettuce wraps topped with a zesty carrot and jicama slaw.

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Preparation 30

Cook 5

Ready in 35

Servings

CourseAppetizer

InfluenceAsian

DifficultySeasoned

MethodGrill

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Ingredients

Marinade and Dressing

1/4 cup fresh lime juice
2 tablespoons finely chopped lemongrass
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons oil
1 tablespoon diced jalapeno pepper
1 tablespoon oyster sauce
2 cloves garlic, minced
Slap Yo’ Daddy "Love Me Tender" All Purpose Rub, to taste
8 large jumbo shrimp, peeled

Jicama Slaw

1 cup julienned jicama
1 cup julienned carrot

To Serve

2 tablespoons Slap Yo’ Daddy "Love Me Tender" All Purpose Rub
1 head iceberg lettuce
2 sprigs Italian parsley or cilantro
1 lime, cut into wedges

Equipment

4 bamboo skewers
grill

Directions

Marinade and Dressing

In a mixing bowl, prepare the shrimp marinade by combining the lime juice, lemongrass, brown sugar, fish sauce, oil, peppers, oyster sauce, and garlic.
Whisk the marinade and add more sugar or lime juice to your taste. Add some rub to taste.
Pour half the marinade over the shrimp and let rest for 30 minutes in the fridge.

Jicama Slaw

In a large bowl, combine the jicama and carrots.
Dress the jicama carrot slaw with the other half of the marinade and set aside to let flavors meld.

To Cook

Preheat a grill for high heat.
Remove the shrimp from the marinade and shake off the excess marinade. Thread four large shrimp, using two parallel skewers, to minimize their curling while on the grill. Apply a light coat of rub.
Grill on a hot grill for about 2 minutes on each side. Be careful not to overcook as the shrimp will get rubbery.
Mound some slaw onto an Iceberg lettuce cup. Arrange two shrimp on top. Garnish with chopped herbs and top with a lime wedge.

Nutritional Information

Calories: 200kcalCarbohydrates: 26gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 50mgSodium: 1098mgPotassium: 544mgFiber: 6gSugar: 12gVitamin A: 6396IUVitamin C: 28mgCalcium: 157mgIron: 4mg