Lemongrass shrimps

  • Preparation 30 min
  • Refrigeration 2 h
  • Cooking 4 min
  • Servings 4 à 6
  • Freezing Absolutely



  • 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!