Here’s a simple way to cook tender, flavorful shrimp. The lemongrass stalks simultaneously skewer the shrimp together so they broil evenly, and infuse them with fresh lemony flavor. You can make the spicy, citrusy marinade ahead of time and let the shrimp marinate for up to 2 hours before cooking. You want the lemongrass stalks to be as thin as possible for easier skewering, so try to buy thin lemongrass stalks, if possible, or simply peel off layers until they’re thin enough to poke through the shrimp. Don’t love shrimp? Use any firm white fish you like, such as swordfish, scallops, or grouper.
2 tablespoons Sriracha
1 tablespoon olive oil
1 tablespoon fresh orange juice
1 tablespoon soy sauce
1 teaspoon chopped garlic
1 teaspoon chopped lemongrass
24 large shrimp (about 1½ lb.), peeled and deveined
8 thin lemongrass stalks (about 8-inches each)
½ teaspoon kosher salt
1 medium orange, sliced
3 tablespoons chopped fresh cilantro
Sat fat 0.62g
How to Make It
Preheat broiler with oven rack 3 inches from heat. Stir together Sriracha, oil, orange juice, soy sauce, garlic, and chopped lemongrass in a large bowl. Add shrimp and toss to coat. Cover and chill 30 minutes. Thread 3 shrimp onto each lemongrass stalk; season evenly with salt, and place on an foil-lined rimmed baking sheet with orange slices.
Broil, flipping halfway through, until shrimp turn pink and are just cooked through, 3 to 4 minutes total. Sprinkle evenly with cilantro.
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