Lemongrass-Skewered Spicy Shrimp

Lemongrass is basically what it says on the tin: it’s a type of grass, but with a mild lemony flavor. It’s a classic seasoning in Asian cuisine, and here it’s used in a slightly unusual way: instead of being an ingredient, it’s used to replace skewers or toothpicks (you don’t actually eat it at any point – it’s way too tough and stringy).

On top of the lemongrass, these shrimp are coated in a bright tomato sauce with red pepper flakes, fresh herbs, and lime juice. The fiery orange-red color is dramatic – these would be beautiful on almost any serving platter. And if you want even more flavor, you can leave them in the sauce to marinate for a few hours to cook with.

If your lemongrass stalks are too thick to skewer the shrimp with, just cut them into quarters lengthwise. The lemongrass makes a convenient handle; these shrimp would be perfect for snacks or appetizers, or just for a big platter laid out so everyone can serve themselves.

Lemongrass-Skewered Spicy Shrimp Recipe

SERVES: 4 PREP: 20 min. COOK: 10 min.

Ingredients

• 1 lb raw jumbo shrimp
• 5 to 6 small fresh lemongrass stalk
• 1/4 cup coconut aminos
• 1/2 tbsp red pepper flakes
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 2 tsp ground cilantro
• 2 tbsp fresh lime juice
• 3 garlic cloves, minced
• 2 limes, cut into wedges

Preparation

1. Preheat a grill to medium-high.
2. In a large bowl, combine the coconut aminos, tomato paste, olive oil, ground cilantro, lime juice, garlic, and red pepper flakes.
3. Halve the lemongrass stalks lengthwise.
4. Skewer the shrimp onto the lemongrass stalks carefully and coat with the spicy sauce.
5. Place the skewers on the pre-heated grill for 3 to 4 minutes on each side.
6. Brush the shrimp with remaining sauce while cooking.
7. Serve the spicy shrimp with lime wedges.