Ingredients with Measurements:
- 1 pound of large shrimp, peeled and deveined
- 1 tablespoon of vegetable oil
- 1 tablespoon of honey
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of minced garlic
- 1 tablespoon of minced lemongrass
- 1 tablespoon of minced ginger
- 1 teaspoon of red pepper flakes
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped mint
- 1/4 cup of chopped peanuts
- 1 lime, cut into wedges
Special equipment needed:
- Grill or grill pan
- Skewers
Step-by-step instructions:
1. In a large bowl, whisk together the vegetable oil, honey, fish sauce, soy sauce, garlic, lemongrass, ginger, and red pepper flakes.
2. Add the shrimp to the bowl and toss to coat. Let the shrimp marinate for at least 30 minutes, or up to 2 hours.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the shrimp onto skewers.
5. Grill the shrimp for 2-3 minutes per side, or until they are pink and cooked through.
6. In a small bowl, mix together the scallions, cilantro, mint, and peanuts.
7. Serve the grilled shrimp with the herb and nut mixture, lime wedges, and nuoc cham sauce on the side.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 6-8 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 9g
Carbohydrates: 8g
Protein: 23g
Sodium: 800mg
Substitutions for ingredients:
- Shrimp can be substituted with chicken or beef.
- Honey can be substituted with brown sugar or maple syrup.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Lemongrass can be substituted with lemon zest or lime zest.
- Red pepper flakes can be substituted with cayenne pepper or paprika.
- Scallions can be substituted with chives or shallots.
- Cilantro can be substituted with parsley or basil.
- Mint can be substituted with Thai basil or oregano.
- Peanuts can be substituted with cashews or almonds.
Variations:
- Add vegetables such as bell peppers, onions, or zucchini to the skewers.
- Use the marinade for a stir-fry instead of grilling.
- Serve the shrimp over rice or noodles instead of on skewers.
Tips and tricks:
- Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
- Use a grill basket or grill mat to prevent the shrimp from falling through the grates.
- Make extra nuoc cham sauce for dipping.
Storage instructions:
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the shrimp in a skillet over medium heat until heated through.
Presentation ideas:
Serve the shrimp skewers on a platter with the herb and nut mixture sprinkled on top. Place the lime wedges around the edges of the platter.
Garnishes:
Chopped cilantro, chopped mint, chopped peanuts, lime wedges
Pairings:
- Serve with a side of steamed rice or noodles.
- Pair with a light and refreshing salad such as a cucumber salad or a green papaya salad.
- Serve with a cold beer or a crisp white wine.
Suggested side dishes:
- Steamed rice or noodles
- Cucumber salad
- Green papaya salad
Troubleshooting advice:
- If the shrimp are sticking to the grill, brush the grill grates with oil before grilling.
- If the shrimp are overcooking, reduce the heat on the grill or grill pan.
Food safety advice:
- Make sure the shrimp are fully cooked before serving.
- Use separate cutting boards and utensils for raw shrimp and other ingredients to prevent cross-contamination.
- Store leftover shrimp in the refrigerator within 2 hours of cooking.
Food history:
Grilled shrimp is a popular dish in Vietnamese cuisine, often served as a street food or as part of a family meal. Nuoc cham is a traditional dipping sauce made with fish sauce, lime juice, sugar, garlic, and chili peppers.
Flavor profiles:
Salty, sweet, savory, tangy, spicy
Serving suggestions:
Serve the shrimp skewers with a side of steamed rice or noodles and a cold beer or a crisp white wine.
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Region: Vietnamese