| Prep: 15 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 135 | 5g | 1g | 3g |
| sugars | fibre | protein | salt |
| 2g | 1g | 18g | 1.82g |
There’s a certain kind of magic that happens when you fire up the grill and create a symphony of flavors from what seems like the most unassuming ingredients. One of my cherished examples of this culinary alchemy is the recipe for Grilled Lemongrass Shrimp with Vietnamese Coriander.
The Origins and Delights
Although my culinary roots lie in familiar New England seafood and cherished family Irish comfort foods, my palate has always been adventurous. When I chanced upon this exotic, fruit-based recipe, featuring jumbo shrimp and lemongrass, it was the beginning of a delicious love affair that transcended food cultures.
Just as Ireland would be bereft without its hearty stews and Boston pines for its clam chowders, the Grilled Lemongrass Shrimp with Vietnamese Coriander is synonymous with the fresh, vibrant flavors of Southeast Asia. The grilled shrimp is succulent and brimming with the toe-tingling notes of lemongrass, the sweet-savory balance of fish sauce and light brown sugar, and the lush green freshness of Vietnamese coriander.
A Healthy Spin on a Flavorful Recipe
What makes this recipe even more lovable is its wonderful health benefits. Shrimp is known for its high protein content and low fat, making it a great choice for the health-conscious.
Lemongrass, the fragrant powerhouse of this recipe, not only offers a tantalizing citrusy aroma but also delivers a good dose of vitamin C, promoting good immunity. The Vietnamese coriander, beyond infusing the dish with an intriguing taste twist, is treasured in traditional medicine for its anti-inflammatory properties.
Pairing Suggestions
Now, if you’re wondering what this grilled lemongrass shrimp might pair well with, then you’re in for a treat. This recipe pairs beautifully with Pho noodle salad or a side of coconut rice, making for a complete, heartwarming meal.
So there you have it. My take on the Grilled Lemongrass Shrimp with Vietnamese Coriander. It’s a treasure trove of flavors, a melody of health benefits, and a love letter to Southeast Asian cuisine. I hope you enjoy making and savouring it as much as I do!
What You’ll Need
- 24 Jumbo Shrimp, peeled and deveined
- 2 stalks Lemongrass, thinly sliced
- 4 cloves Garlic, minced
- 1 1/2 tablespoons Fish sauce
- 1 tablespoon Light brown sugar
- 1/4 teaspoon Black pepper
- 1/2 cup Fresh Vietnamese coriander leaves, chopped
- 2 tablespoons Vegetable oil
- 1/2 teaspoon Salt
- 6 Lime wedges, for garnish
- Grill or grill pan
Method
Step One
In a large bowl, combine the thinly sliced lemongrass, minced garlic, fish sauce, light brown sugar, black pepper, and salt. Stir well to combine all the ingredients and create your marinade.
Step Two
Add the peeled and deveined jumbo shrimp to the bowl, ensuring they’re well coated with the marinade. Cover the bowl and allow the shrimp to marinate for a minimum of 30 minutes, but preferably up to two hours in the refrigerator.
Step Three
Prepare your grill or grill pan by preheating it to a medium-high heat and brushing it with the vegetable oil.
Step Four
Once your shrimp has finished marinating, remove the shrimp from the marinade and grill. Cook the shrimp for about 2-3 minutes on each side, or until they become pink and lightly charred.
Step Five
After the shrimp are finished grilling, sprinkle them with the chopped fresh Vietnamese coriander leaves. Serve the grilled lemongrass shrimp with lime wedges for garnish.
Step Six
Enjoy this Grilled Lemongrass Shrimp with Vietnamese Coriander as a refreshing, flavorful main dish, or pair it with a salad or steamed rice for a complete meal.
