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
Protein: 26g / %
Carbs: 13g / %
Fat: 12g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 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
- Preheat a grill to medium-high.
- In a large bowl, combine the coconut aminos, tomato paste, olive oil, ground cilantro, lime juice, garlic, and red pepper flakes.
- Halve the lemongrass stalks lengthwise.
- Skewer the shrimp onto the lemongrass stalks carefully and coat with the spicy sauce.
- Place the skewers on the pre-heated grill for 3 to 4 minutes on each side.
- Brush the shrimp with remaining sauce while cooking.
- Serve the spicy shrimp with lime wedges.