Peppery Grilled Shrimp (Tom Nuong Toi Xa Ot)

Peppery Grilled Shrimp (Tom Nuong Toi Xa Ot)
Photo by Lisa Romerein


  • 5 tablespoons minced garlic (about 10 large cloves)
  • 6 wooden skewers (6 in. each), soaked in water
  • 3 tablespoons olive oil
  • 1/3 cup loosely packed fresh mint leaves, sliced into thin slivers
  • ½ teaspoon Asian red chili sauce, such as Sriracha
  • 2 teaspoons sugar
  • 1 tablespoon freshly ground black pepper
  • + 5 more ingredients
    • 2 tablespoons finely chopped fresh lemon grass
    • ¼ cup finely chopped green onions
    • 2 tablespoons fresh lime juice
    • 3 tablespoons fish sauce
    • 1 pound medium shrimp, peeled (leave tails intact) and deveined

1. In a medium bowl, whisk together lemon grass, garlic, chili sauce, fish sauce, sugar, olive oil, lime juice, pepper, and green onions. Add shrimp and toss to coat. Let marinate 15 minutes at room temperature or up to 1 hour in the refrigerator. 2. Prepare a gas or charcoal grill for high heat ...

View full recipe at My Recipes


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