Grilled Lemongrass Shrimp
Want tender and juicy grilled shrimp with almost no effort? Just keep the shells on. This recipe features delicious plump shrimp in an Asian marinade made with lemongrass, ginger, garlic, and a splash of fish sauce. Shell-on shrimp come out exceptionally juicy and tender on the grill.
Ingredients
- 1 lb jumbo shell-on shrimp, preferably with heads
- 2 tsp grated fresh lemongrass, from about 2 to 3 stalks (white and light green parts only)
- 4 medium cloves garlic, minced (about 1 tablespoon)
- 2 tsp Asian fish sauce
- 1 tsp grated fresh peeled ginger
- 1 Tbsp minced shallot (about 1 small shallot)
- 2 tsp canola or vegetable oil
- 1/2 tsp kosher salt
- 1/2 tsp red chili flakes
Instructions
Wash shrimp under cold running water, then dry well with paper towels.
In a mixing bowl, stir together lemongrass, garlic, fish sauce, ginger, shallot, oil, salt, and chili flakes.
Add shrimp and toss to coat. Refrigerate for at least 1 hour and up to 8 hours.
When you are ready to cook, set up your grill. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Place shrimp on the grill in a single layer and cook over direct heat. Cook, turning, until shrimp are just cooked through, about 4 minutes. Serve.
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