Grilled Butterflied Prawns With Sriracha-Lemongrass Butter Recipe

Name: Grilled Butterflied Prawns With Sriracha-Lemongrass Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 prawns or jumbo shrimp (size U-15) in the shells, preferably with heads on; 8 tablespoons unsalted butter (1 stick), softened; 1 tablespoon sriracha; 2 tablespoons minced lemongrass (inner bulb only, from 2 stalks); 1 tablespoon minced garlic; 1 teaspoon minced ginger; 1 teaspoon minced Serrano chile; 1 teaspoon ground turmeric; 1 teaspoon fish sauce; 1 tablespoon lime juice, plus wedges for garnish; Pinch of salt; Canola oil for brushing; Grilled naan, lime wedges and cilantro for serving

Servings: persons

16 prawns or jumbo shrimp (size U-15) in the shells, preferably with heads on
8 tablespoons unsalted butter (1 stick), softened
1 tablespoon sriracha
2 tablespoons minced lemongrass (inner bulb only, from 2 stalks)
1 tablespoon minced garlic
1 teaspoon minced ginger
1 teaspoon minced Serrano chile
1 teaspoon ground turmeric
1 teaspoon fish sauce
1 tablespoon lime juice, plus wedges for garnish
Pinch of salt
Canola oil for brushing
Grilled naan, lime wedges and cilantro for serving

1
On a cutting board, using a pair of kitchen scissors, or sharp paring knife, cut the shrimp lengthwise through the shell, along the top side about 1 inch below the head and press to flatten. Pull out and discard the intestinal vein that runs lengthwise.
2
In a small microwave safe bowl, combine the softened butter with the sriracha, lemongrass, garlic, ginger, turmeric, fish sauce and lime juice and season with the salt. Microwave on high power just until soft enough to brush but not melted, about 5 seconds.
3
Light a grill and oil the grates. Arrange the butterflied shrimp in a hinged grill basket, shell-side down, brush with oil and season with salt. Brush very lightly with some of the butter. Grill the shrimp, shell side down until lightly charred, about 2 minutes. Brush the shrimp with more of the butter, turn and grill until lightly charred and cooked through, about 2 minutes longer. Transfer the shrimp to plates and serve with the remaining butter, naan, lime wedges and cilantro. Serve right away.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 16 prawns or jumbo shrimp (size U-15) in the shells, preferably with heads on, 8 tablespoons unsalted butter (1 stick), softened, 1 tablespoon sriracha, 2 tablespoons minced lemongrass (inner bulb only, from 2 stalks), and more.

Yes, Grilled Butterflied Prawns With Sriracha-Lemongrass Butter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Butterflied Prawns With Sriracha-Lemongrass Butter

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