If you like spicy, you can add finely minced fresh chili pepper or a
dash of chili powder to this recipe. The finer you chop the lemongrass,
ginger and garlic, the more flavorful the shrimp.
I suggest using a microplane grater to grate the lemongrass and
ginger, and a garlic press for the garlic. If you don’t have lemongrass,
substitute with 1 teaspoon fresh lemon zest. For grilling, I say the
bigger the shrimp the better! And I like grilling or broiling with the
shrimp shell on; it protects the delicate meat, and I just enjoy eating
foods that require a bit of work. But feel free to remove the shell
before marinating, or buy already shelled shrimp.
1 stalk lemongrass, outer leaves discarded, bottom 3 inches finely
minced or grated
1-inch piece of ginger, finely minced or grated
2 or 3 garlic cloves, finely minced
1 stalk green onion, finely minced
2 tablespoons cooking oil
1/2 teaspoon salt
Freshly ground black pepper
1 pound shell-on shrimp
12 bamboo skewers
Cooking oil, for brushing on grill grates
Lime wedges, for serving
In a bowl, combine the lemongrass, ginger, garlic, green onion, oil,
salt and pepper together.
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. Pat the shrimp very dry.
Marinate them in lemongrass-ginger mixture for 15 to 20 minutes.
Meanwhile, soak the bamboo skewers in water for 15 to 20 minutes
before skewering the shrimp.
When ready to cook, preheat your barbecue grill or broiler. If
grilling, brush the grill grates with cooking oil so the shrimp won’t
stick. Grill the shrimp 2 to 3 minutes on each side until they are
cooked through. If broiling, brush cooking oil on your broiler pan.
Broil shrimp 2 to 3 minutes each side. Serve with lime wedges.
Makes 4 servings
How to devein shrimp with shell-on
It’s really easy to devein shrimp with the shell-on. The larger the
shrimp, the easier it is too – because the vein is much larger, making
it easy to grab and remove. Here’s how to devein shrimp (which really
isn’t a vein, you know that right? it sure sounds better than digestive
tract). I have 2 methods for you:
First, you want to take a pair of kitchen shears and snip off the
little feet of the shrimp.
Method #1: Deveining Shrimp with Shell on
Now take a pair of sharp kitchen shears (small pointy sharp ones) and snip the shell along the
back of the shrimp. All the way along the back of the shrimp, stopping
just before you reach the tail. Don’t go too deep- you want to keep the
vein intact for easy removal. Basically, you are splitting open the
shell along the back of the shrimp.
Now you can remove the shrimp’s vein. The shell stays intact and you
can just lift that vein out.
Method #2: Deveining Shrimp with Shell on
If you don’t want to split open the shell of the shrimp along its
back, here’s another method:
Take a toothpick and go right between the shell segment, just under
With your toothpick, now you can gently pull out the "vein” of the
shrimp and discard. The vein should come out cleanly in one piece.