Peppery Grilled Shrimp (Tom Nuong Toi Xa Ot)

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


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

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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