Grilled Shrimp Salad with Lemongrass and Chiles

Name: Grilled Shrimp Salad with Lemongrass and Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb jumbo (8 to 12 per lb) shrimp; 2 teaspoons sea salt dissolved in 1 cup water; 4 to 8 (1- to 2-inch) fresh red Thai chiles, minced; 2 fresh serrano or jalapeno chiles (preferably red), minced; 1 tablespoon minced garlic; 3 tablespoons Asian fish sauce (preferably Thai naam pla); 3 to 4 tablespoons fresh lime juice; 2 to 3 teaspoons sugar; 2 stalks fresh lemongrass; 2 small shallots, halved lengthwise and thinly sliced crosswise (1/4 cup); 2 scallions (white parts and half of greens), thinly sliced; 1/2 cup fresh mint leaves, torn into pieces; Accompaniments: green-leaf lettuce, sliced tomato, and fresh cilantro or mint sprigs

Servings: persons

1 lb jumbo (8 to 12 per lb) shrimp
2 teaspoons sea salt dissolved in 1 cup water
4 to 8 (1- to 2-inch) fresh red Thai chiles, minced
2 fresh serrano or jalapeno chiles (preferably red), minced
1 tablespoon minced garlic
3 tablespoons Asian fish sauce (preferably Thai naam pla)
3 to 4 tablespoons fresh lime juice
2 to 3 teaspoons sugar
2 stalks fresh lemongrass
2 small shallots, halved lengthwise and thinly sliced crosswise (1/4 cup)
2 scallions (white parts and half of greens), thinly sliced
1/2 cup fresh mint leaves, torn into pieces
Accompaniments: green-leaf lettuce, sliced tomato, and fresh cilantro or mint sprigs

1
Prepare grill for cooking.
2
Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander.
3
Pound all chiles with garlic to a coarse paste with a mortar and pestle and stir in fish sauce and lime juice and sugar to taste.
4
Transfer to a large bowl.
5
Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section.
6
Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein.
7
Discard tough outer leaves of lemongrass and trim root ends.
8
Thinly slice lower 6 inches of stalks.
9
Grill shrimp on their sides on an oiled rack set 5 to 6 inches over glowing coals until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side.
10
(Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.)
11
Toss shrimp (with shells still on) with chile mixture and stir in sliced lemongrass, shallots, scallions, and mint.
12
Serve on a bed of lettuce and tomato with cilantro or mint.

348

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 lb jumbo (8 to 12 per lb) shrimp, 2 teaspoons sea salt dissolved in 1 cup water, 4 to 8 (1- to 2-inch) fresh red Thai chiles, minced, 2 fresh serrano or jalapeno chiles (preferably red), minced, and more.

Yes, Grilled Shrimp Salad with Lemongrass and Chiles falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!