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Shrimp with Lemongrass and Chile Salt

A simple flavored salt is all these shrimp need to go from good to great! 
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: appetizer/ dinner
Cuisine: Asian
Servings: 4
Calories: 172kcal
Author: Nancy Buchanan

Ingredients

  • Chile Salt
  • 2 Tbsp. kosher or sea salt
  • 1 Tbsp. grated lime zest
  • 2 tsp. chile flakes
  • 1 Tbsp. finely minced lemongrass
  • Shrimp:
  • 1 lb. peeled and deveined shrimp 30/40 count
  • 3 limes
  • 1 Tbsp. canola oil

Instructions

  • Soak 10 - 14 small (6 inch) bamboo skewers in warm water.
  • Combine all of the salt ingredients in a small bowl. Set aside.
  • Thread 3 shrimp on each skewer (depending upon how many shrimp you have this will give you 10 - 13 skewers)
  • Pre heat grill to medium high heat. Clean and oil grill.
  • If using a grill pan, brush pan lightly with canola oil and heat over medium high heat.
  • Blot shrimp skewers dry with a paper towel. Brush lightly with canola oil.
  • Grill shrimp 2 - 3 minutes per side until shrimp is pink and slightly opaque in the center.
  • Remove shrimp from grill and sprinkle liberally with the Lemongrass salt and a squeeze of fresh lime juice if desired. Serve skewers with lime wedges.

Nutrition

Calories: 172kcal | Carbohydrates: 7g | Protein: 23g | Fat: 5g | Cholesterol: 285mg | Sodium: 3787mg | Potassium: 216mg | Fiber: 2g | Sugar: 1g | Vitamin A: 755IU | Vitamin C: 20.4mg | Calcium: 189mg | Iron: 3.4mg