Lemongrass paste adds flavour without any hard bits. It is available in the produce section of most grocery stores.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2006
Ingredients
Method
Peel and devein shrimp, leaving tail intact. In large bowl, toss together shrimp, 1 tbsp (15 mL) of the oil, coriander, lime rind, 2 tsp (10 mL) of the lime juice, lemongrass paste, fish sauce, garlic, turmeric and cayenne. Thread onto metal or soaked wooden skewers; cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)Place skewers on greased grill over medium-high heat; close lid and grill, turning once and basting with remaining oil and lime juice, until pink, about 6 minutes. Serve with peanut sauce and lime wedges.
Nutritional facts Per serving: about
- Sodium 545 mg
- Protein 23 g
- Calories 351.0
- Total fat 25 g
- Cholesterol 129 mg
- Saturated fat 10 g
- Total carbohydrate 11 g
%RDI
- Iron 21.0
- Folate 13.0
- Calcium 6.0
- Vitamin A 4.0
- Vitamin C 8.0
