Lemongrass-Lime Shrimp Skewers

By / Photography By Peter Acker | June 22, 2017

Ingredients

  • ½ cup extra-virgin olive oil
  • 4 lemongrass stalks, stem and tough outer husks removed, chopped
  • 2 limes, zest and juice, plus more for serving
  • 2 scallions (white parts only), thinly sliced
  • 2 tablespoons brown sugar
  • 1 clove garlic, minced
  • Handful cilantro, chopped, plus more for serving
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 pounds extra-large shrimp, shelled and deveined, tails on

Preparation

Combine oil, lemongrass, lime zest and juice, scallions, sugar, garlic, cilantro, salt, and pepper in a 1-gallon sealable plastic bag. Add shrimp and refrigerate at least 1 hour. Skewer shrimp and cook on a medium-heat grill until pink and slightly firm, 2–3 minutes on each side. To serve, sprinkle with cilantro and lime juice.

Ingredients

  • ½ cup extra-virgin olive oil
  • 4 lemongrass stalks, stem and tough outer husks removed, chopped
  • 2 limes, zest and juice, plus more for serving
  • 2 scallions (white parts only), thinly sliced
  • 2 tablespoons brown sugar
  • 1 clove garlic, minced
  • Handful cilantro, chopped, plus more for serving
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 pounds extra-large shrimp, shelled and deveined, tails on
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