Grilled Shrimp with Garlic, Lemongrass, and Chili Paste

Tom Nủỏ́ng Tỏi Xã Ỏ́t

Preparation info

  • Serves

    2

    as an Entree
    • Difficulty

      Medium

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Like most other seafoods, when shrimp is grilled on a grill pan or barbecue, it takes on a strong, smoky scent. The smoke brings out the garlic and lemongrass. But alternatively, you can pan-fry or sauté the shrimp in the marinade to create a sauce to drizzle over your steamed rice or noodles— preferably an herb noodle salad. Just a little bit of fresh mint is all the accent you need.