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Grilled Prawns with a Spicy Peanut-Lime Vinaigrette

SUBMITTED BY: Ryan Nomura  PHOTO BY: SunnyByrd Supporting Member (Click to learn more about Supporting Membership)

"This Thai-inspired sauce also goes well with chicken, pork, or lamb."
Grilled Prawns with a Spicy Peanut-Lime Vinaigrette Recipe
RECIPE RATING:
This recipe has been rated 12 times with an average star rating of 4.7
Read Reviews (8)
PREP TIME  1 Hr
COOK TIME  4 Min
READY IN  1 Hr 24 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1/4 cup minced lemon grass (white part only)
  • 1/4 cup minced fresh ginger root
  • 2 tablespoons minced garlic
  • 1/4 tablespoon chopped fresh cilantro
  • 1 Thai or serrano chile pepper, minced
  • 3/4 cup peanut or canola oil
  • 2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
  •  
  • 1/4 cup lime juice
  • 1/4 cup rice wine vinegar
  • 1/2 cup mirin (Japanese sweet wine)
  • 2 tablespoons dark soy sauce
  • 2 tablespoons cold water
  • 3 tablespoons grated lime zest
  • 1 tablespoon minced fresh ginger root
  • 2 teaspoons fish sauce
  • 2 fresh Thai or Serrano chile, seeds removed
  • 2 teaspoons minced garlic
  • 1/2 cup smooth, unsalted peanut butter
  • 1/4 cup peanut oil
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon chopped fresh cilantro
  • 1/4 cup unsalted roasted peanuts, chopped
  • Kosher salt to taste

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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed on Jun. 8, 2008 by SunnyByrd 
Yum! I followed the recipe exactly, except for leaving the prawns in the marinade for about an... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed on Jul. 18, 2008 by DAVIDRAYROB 
Man-o-Man was this ever good! I did this a little differently but left the essence of the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed on Jan. 23, 2008 by Lisa 
This sauce tastes very similar to one I've made for a Mongolian hot pot dinner, but turned out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed on Jul. 11, 2007 by Julie 
This was the BEST peanut sauce I have tried and it complimented the shrimp (and I added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed on May 14, 2008 by Ken Swift 
I didnt marinate the shrimp. I grilled them with salt and fresh ground pepper. The sauce was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed on Jul. 18, 2008 by t_jones 
pretty good ,a little too much vinager for us. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed on Apr. 13, 2009 by ALI_PALI 
This is very, very good. I followed the recipe almost exactly. The only thing I changed was... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed on May 11, 2009 by amanecer 
It is a pity, but this recipe didn`t work for me. The marinade was great, so spicy and... MORE


 
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Recipe Submitter:

Photo by Allrecipes

Cooking Level: Professional

Living In: Honolulu, Hawaii, USA

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Nutritional Information
Grilled Prawns with a Spicy Peanut-Lime Vinaigrette

Servings Per Recipe: 8

Amount Per Serving

Calories: 535

  • Total Fat: 39.5g
  • Cholesterol: 173mg
  • Sodium: 651mg
  • Total Carbs: 14.8g
  •     Dietary Fiber: 2g
  • Protein: 29.2g

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