Lemongrass shrimps

Preparation :2h30 min Cooking :4 min
Difficulty :easy
Servings :4 à 6

I love serving these lemongrass shrimps as a starter The kind of recipes that’s way too easy to do and is sure to make your guests go crazy. They are so good that I often eat them as a main dish with basmati rice and steamed vegetables!


  • 700g big raw shrimp, shelled and deveined, size 31-40
  • Juice from 1/2 lime
  • 3 tablespoons white beer
  • 2 tablespoons olive oil
  • 1 teaspoon grated fresh ginger
  • 1 stick of lemongrass, very finely chopped
  • Salt and pepper from the mill
  • Canola oil for the pan


  • In a large airtight container, add all ingredients and season with salt and pepper. Close the dish and mix vigorously. Reserve in the fridge for 2 hours and shake occasionally.
  • Drain shrimp and poke on small bamboo skewers, 3 per stick.
  • Heat a cast iron skillet at high temperature. Lightly oil pan with canola oil and cook shrimp about 2 minutes per side until pink and golden brown. Serve immediately!
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Our wine stewards suggest

+- 25$ Morogues Le Petit Clos Jean-Max Roger Menetou-Salon 2015

A Mentou-Salon from the Loire Valley with notes of citrus, cut grass and beeswax. A mouth full of length and freshness, which reminds us of citrus fruits and our afternoon holidays on the edge of the pool, a glass of wine in hand!

Houblon Libre Saison IPA, Microbrasserie du Lac Saint-Jean, 6%

A hybrid between a classic Belgian season and an aromatic IPA, this Houblon Libre will offer notes of pepper and lemon supported by herbal touches. The lemon and orange aromas of the beer will be enjoyed along with the lemon of the recipe. Its notes of pepper and fresh bread will perfectly support the shrimp. Very dry, it will be the perfect beer to sip between each bite of shrimp!

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