Charred Shrimp with Lemongrass Butter
Vietnamese-inspired grilled shrimp kissed with aromatic lemongrass butter and a squeeze of fresh lime. Ready in under 20 minutes and tastes like a fancy date night.
- Total time
- 18 min
- Servings
- 2
- Calories
- 245
- Protein
- 28g
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 stalks lemongrass stalks, white part only, minced
- 3 tbsp butter
- 3 cloves garlic cloves, minced
- 1 tbsp fish sauce
- 1 whole lime
- ¼ tsp dried chili flakes
Instructions
- 1
Pat shrimp dry with paper towels. Season with salt and pepper.
- 2
Heat butter in a 12-inch skillet over medium-high until foaming, about 1 minute.
- 3
Add lemongrass and garlic, stir for 30 seconds until fragrant.
- 4
Add shrimp in a single layer. Don't move for 2 minutes until edges turn pink and opaque.
- 5
Flip shrimp, add fish sauce and chili flakes, cook 90 seconds more until fully opaque.
- 6
Squeeze lime over the top and serve immediately with rice or crusty bread.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- chef's knife
- cutting board
- paper towels
- wooden spoon or spatula
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