Grilled Prawns with a Spicy Peanut-Lime Vinaigrette

Grilled Prawns with a Spicy Peanut-Lime Vinaigrette

Ryan Nomura

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

1 h 24 m servings 535 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 11
  1. 17 Ratings

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Most helpful positive review

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. T...

Most helpful critical review

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 m...

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Least positive
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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. T...

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 fo...

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 t...

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.

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 reall...

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 m...

pretty good ,a little too much vinager for us.

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 coco...

Too much work, and too many ingredients for an ok dish.

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