Name: Vietnamese Lemongrass Grilled Shrimp with Tangy Dipping Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs large shrimp, peeled and deveined (tails on); 3 stalks lemongrass, tender inner parts finely minced; 3 tbsp fish sauce (ensure gluten-free); 2 tbsp vegetable oil; 2 tbsp fresh lime juice; 1 tbsp honey; 4 garlic cloves, minced; 1 small red chili, finely sliced (optional); 1 tsp black pepper; 1/4 cup fresh cilantro, chopped (for garnish); For the dipping sauce:; 3 tbsp fish sauce (ensure gluten-free); 2 tbsp fresh lime juice; 1 tbsp honey or sugar; 1 garlic clove, minced; 1 small red chili, finely sliced (optional)

Vietnamese Lemongrass Grilled Shrimp with Tangy Dipping Sauce

HomemadePepper3101

This Vietnamese Lemongrass Grilled Shrimp bursts with fresh, bold flavors that transport you straight to the vibrant streets of Hanoi. The marinade infuses the shrimp with citrusy lemongrass, aromatic garlic, and a touch of sweetness, while a quick grill gives a smoky char. Paired with a tangy, umami-packed dipping sauce, every bite is a perfect balance of savory, sweet, and zesty. Serve these shrimp as an appetizer or a light main, surrounded by fresh herbs and a squeeze of lime for extra brightness. Perfect for California evenings, this dish is simple, healthy, and irresistibly delicious.

Ingredients

Instructions

In a large bowl, combine the minced lemongrass, fish sauce, vegetable oil, lime juice, honey, minced garlic, sliced chili (if using), and black pepper.
Add the shrimp to the marinade, toss well to coat, and let marinate for at least 20 minutes (up to 1 hour for deeper flavor).
Meanwhile, prepare the tangy dipping sauce: In a small bowl, mix together the fish sauce, lime juice, honey (or sugar), minced garlic, and chili. Set aside.
Preheat a grill or grill pan over medium-high heat. Oil the grates or pan lightly.
Thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water for 20 minutes beforehand).
Grill the shrimp for 2-3 minutes per side until they turn pink and are slightly charred at the edges.
Transfer the grilled shrimp to a serving platter, sprinkle with fresh cilantro, and serve immediately with the dipping sauce on the side.