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.

Paige Grandjean


Credit: Greg Dupree

Recipe Summary test

10 mins
40 mins
4 (serving size: 2 skewers)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

186 calories; fat 4.3g; saturated fat 0.6g; protein 30.8g; carbohydrates 6.5g; fiber 1g; sugars 4.9g; cholesterol 238.3mg; sodium 853.8mg.