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.
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 stalks
- ¼ cup coconut aminos
- ½ tablespoon red pepper flakes
- 2 tablespoon tomato paste
- 3 tablespoon olive oil
- 2 teaspoon ground cilantro
- 2 tablespoon fresh lime juice
- 3 garlic cloves, minced
- 2 limes, cut into wedges
Preparation
- 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 it with the spicy sauce.
- Place the skewers on the preheated grill for 3 to 4 minutes on each side.
- Brush the shrimp with the remaining sauce while cooking.
- Serve the spicy shrimp with lime wedges.
Lemongrass-Skewered Spicy Shrimp Recipe
Ingredients
- 1 lb raw jumbo shrimp
- 5 to 6 small fresh lemongrass stalk
- ¼ cup coconut aminos
- ½ tablespoon red pepper flakes
- 2 tablespoon tomato paste
- 3 tablespoon olive oil
- 2 teaspoon ground cilantro
- 2 tablespoon fresh lime juice
- 3 garlic cloves minced
- 2 limes cut into wedges
Instructions
- 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.
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