Grilled Prawns with a Spicy Peanut-Lime Vinaigrette
8 Reviews- Prep: 1 hr
- Cook: 4 min
- Ready In: 1 hr 24 min
“This Thai-inspired sauce also goes well with chicken, pork, or lamb.” - by Ryan Nomura
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
- Preheat a grill for medium-high heat.
- 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.
- 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
Amount Per Serving (8 total)
- Calories
- 535 cal
- 27%
- Fat
- 39.4 g
- 61%
- Carbs
- 14.9 g
- 5%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"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 wa..." See mores just an outstanding meal, thank you for posting it."
SunnyByrd
"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 stea..." See morek salad this week. Thanks!!"
Lisa
"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. ..." See moreThe 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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