Grilled Prawns with a Spicy Peanut-Lime Vinaigrette
Share recipe
Description
This Thai-inspired sauce also goes well with chicken, pork, or lamb.
Ingredients
- ¼ cup minced lemon grass (white part only)
- ¼ cup minced fresh ginger root
- 2 tablespoons minced garlic
- ¼ tablespoon chopped fresh cilantro
- 1 Thai or serrano chile pepper, minced
- ¾ cup peanut or canola oil
- 2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
- ¼ cup lime juice
- ¼ cup rice wine vinegar
- ½ cup mirin (Japanese sweet wine)
- 2 tablespoons dark soy sauce
- 2 tablespoons cold water
- 3 tablespoons grated lime zest
- 1 tablespoon minced fresh ginger root
- 2 teaspoons fish sauce
- 2 fresh Thai or Serrano chile, seeds removed
- 2 teaspoons minced garlic
- ½ cup smooth, unsalted peanut butter
- ¼ cup peanut oil
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh cilantro
- ¼ cup unsalted roasted peanuts, chopped
- Kosher salt to taste
Directions
- 1. Stir together lemon grass, 1/4 cup ginger, garlic, cilantro, 1 minced chile, and 3/4 cup peanut oil in a large bowl. Add the shrimp, and toss to coat; let marinate at room temperature for 20 to 30 minutes.
- 2. Preheat a grill for medium-high heat.
- 3. Meanwhile, pour lime juice, rice vinegar, mirin, soy sauce, and water into the bowl of a blender or food processor. Add the lime zest, 1 tablespoon ginger, fish sauce, 2 chile peppers, garlic, and peanut butter; process until smooth. While processing, slowly pour in the peanut oil; process until smooth and creamy. Pour into a bowl, stir in mint, cilantro and chopped peanuts; season to taste with salt.
- 4. Remove shrimp from marinade, shaking off any excess. Grill on preheated grill until pink and firm, about 2 minutes per side. Serve immediately with sauce.
Nutrition Facts
serving: 8 servings
calories: 535 kcal
carbohydrates: 14.9 g
protein: 29.2 g
saturated fat: 7 g
cholesterol: 172.5 mg
sodium: 647.6 mg
fiber: 2 g
sugar: 7.6 g