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Lemongrass Ginger Grilled Shrimp Recipe

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Lemongrass Ginger Grilled Shrimp Recipe

Prep Time: Cook Time:


  • Lemon grass, raw | 1.00 stalk
  • Ginger root, raw | 2.00 tsp
  • Garlic, raw | 3.00 Tbsp
  • green onions tops | 1.00 stalk
  • Canola oil | 2.00 tbsp
  • Salt | 0.50 tsp
  • Spices, pepper, black | 1.00 dash
  • Shrimp, raw | 1.00 lb
  • Lemons, raw, without peel | 3.00 wedge or slice 1/8 of one 2-1/8" dia lemon
Nutrition Facts (Per Serving)

Calories per serving: 155.37 mg

Fat per serving: 8.21 g

Saturated fat per serving: 0.66 g

Protein per serving: 15.93 g

Sodium per serving: 933.49 mg

Cholesterol per serving: 142.70 g


  1. In a bowl, combine the lemongrass, grated ginger, minced garlic, finely minced green onion, oil, salt and pepper together.
  2. Devein the shrimp using a pair of small sharp shears, starting from the head end of the shrimp, snip along the top (the shrimp’s back) just deep enough to pull out the black vein.
  3. Pat the shrimp very dry.
  4. Marinate them in lemongrass-ginger mixture for 15 to 20 minutes.
  5. Meanwhile, soak the bamboo skewers in water for 15 to 20 minutes before skewering the shrimp.
  6. Now skew the marinated shrimps into the bamboo sticks
  7. When ready to cook, preheat your barbecue grill or broiler.
  8. If grilling, brush the grill grates with cooking oil so the shrimp won’t stick.
  9. Grill the shrimp 2 to 3 minutes on each side until they are cooked through, broiling, brush cooking oil on your broiler pan. Broil shrimp 2 to 3 minutes each side.
  10. Serve with lime wedges.

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