Ingredients
For the marinade:
- 1 stalk lemongrass, ends trimmed, quartered and cracked open with the flat side of a knife
- 1 shallot, diced
- 2 fresh red chilies thinly sliced (alternative 1/4 teaspoon crushed red pepper flakes)
- 3 thin slices of fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon sea salt
- 1 x 200 ml can coconut milk
- Juice and zest of 2 organic limes
For the shrimp kabobs:
- 500 g large shrimp/tiger prawns, peeled and deveined (you can use fresh or frozen, thawed shrimp)
- 125 g pineapple chunks (ca. 2 cm)
- Heat resistant oil, for the grill
To serve:
- Cilantro leaves
- Lime wedges
Instructions
- In a medium glass or ceramic bowl, combine the marinade ingredients (lemon grass, shallot, chili, ginger, garlic, salt, coconut milk, and lime zest and juice). Add the shrimp and toss until coated. Cover and place in the refrigerator to marinate for 1-2 hours (or up to 1 day), tossing occasionally.
- Remove the shrimp from the marinade. Thread the shrimp onto a skewers, alternating with the pineapple (note: If using wooden skewers, soak in water for at least 30 minutes). If desired, reserve the marinade for brushing over the shrimp while it grills.
- Preheat the grill to medium-high heat (for the LeMax level 9 for five minutes, then reduce heat to level 8). Lightly brush the cooking surface with heat resistant oil.
- Place the shrimp kabobs on the grill. Grill for 3 minutes, then turn and cook for an additional 2-3 minutes, until the shrimp have turned pink and are just cooked through.
- Transfer to a serving plate and garnish with cilantro. Serve with extra lime wedges on the side.
Nutrition
Notes
This marinade is perfect for seafood and firm, white fish. Marinate at least 1 hour and up to 1 day, covered and chilled. The remaining marinade can be brushed over the fish or seafood as it grills, if desired.
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