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Grilled Prawns with a Spicy Peanut-Lime Vinaigrette

Grilled Prawns with a Spicy Peanut-Lime Vinaigrette

  • Prep

    1 h
  • Cook

    4 m
  • Ready In

    1 h 24 m
Ryan Nomura

Ryan Nomura

This Thai-inspired sauce also goes well with chicken, pork, or lamb.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 535 kcal
  • 27%
  • Fat:
  • 39.4 g
  • 61%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 648 mg
  • 26%

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DaveinDenver
19

DaveinDenver

6/4/2010

I made the shrimp in the marinade as written but decided I didn't want to use the sauce just for dipping so I added 2 tablespoons of coconut milk to it and served it over rice noodles instead. This was just an outstanding meal, thank you for posting it.

SunnyByrd
11

SunnyByrd

6/8/2008

Yum! I followed the recipe exactly, except for leaving the prawns in the marinade for about an hour and a half (unexpected store run). Excellent! I'm thrilled that I have leftover vinaigrette for steak salad this week. Thanks!!

Lisa
10

Lisa

1/23/2008

This sauce tastes very similar to one I've made for a Mongolian hot pot dinner, but turned out significantly thinner, which led me to use a tsp. of cornstarch and water to quickly thicken it a touch. The flavor is actually so impeccable that making the marinade isn't really necessary, so I'll definitely be skipping that step next time around. I highly recommend this recipe!

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