Grilled Prawns with a Spicy Peanut-Lime Vinaigrette Recipe -
Grilled Prawns with a Spicy Peanut-Lime Vinaigrette Recipe

Grilled Prawns with a Spicy Peanut-Lime Vinaigrette

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    1 hr
  • COOK

    4 mins

    1 hr 24 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 04, 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.

Most Helpful Critical Review
May 11, 2009

It is a pity, but this recipe didn`t work for me. The marinade was great, so spicy and delicious. I will use it for grilled shrimp. But I didn`t care for the peanut butter sauce. I didn`t have mirin and used white wine with sugar instead (a suggestion from one cooking site), maybe it was a wrong way, but this sauce had a "sweet and sour thing" I didn`t like.


15 Ratings

Jun 08, 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!!

Jan 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!

Jul 11, 2007

This was the BEST peanut sauce I have tried and it complimented the shrimp (and I added chicken as well) perfectly. My family was over and it was a huge hit.

May 14, 2008

I didnt marinate the shrimp. I grilled them with salt and fresh ground pepper. The sauce was enough to make you want to slap someone. We added cornstarch to thicken it up a bit, but it was really awesome. Just the right spice, balanced by the peanut butter. Great recipe!

Jul 18, 2008

pretty good ,a little too much vinager for us.

Apr 13, 2009

This is very, very good. I followed the recipe almost exactly. The only thing I changed was adding coconut oil instead of peanut oil in the sauce (which is healthier and added a very subtle coconut flavor to the already delicious sauce). The sauce is a little runnier than most peanut sauces I'm used to- it's definitely more of a vinaigrette, I added a couple tsps of cornstarch and still found it a little runny- delicious over rice though! There is a pile of sauce left over... if you're just dipping the shrimp, you could probably get away with halving it.. A couple of people have mentioned skipping the marinade... do NOT do this! The marinade is absolutely delicious with flavors of lemongrass, garlic and ginger... I marinated mine about 45 mins, and didn't wipe the chunks off the shrimp before grilling. My bf thought the shrimp was delicious and ate it on its own... I thought it complemented the flavors in the sauce wonderfully. Yum!


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  • Calories
  • 535 kcal
  • 27%
  • Carbohydrates
  • 14.9 g
  • 5%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 39.4 g
  • 61%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 29.2 g
  • 58%
  • Sodium
  • 648 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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