Vietnamese · Dinner
Grilled Shrimp with Garlic Butter
Shell-on shrimp are grilled over high heat until charred, then tossed with a garlic butter sauce enhanced by lime juice, fish sauce and fresh chili. Finished with scallion and cilantro, this Vietnamese-style seafood delivers smoky, briny sweetness in under 20 minutes.
$7
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
336Calories
32.5gProtein
18.9gFat
9.8gCarbs
5.9gSugar
0.8gFiber
941mgSodium
351mgChol
10.1gSat Fat
420mgPotassium
110mgCalcium
2.1mgIron
1.9mcgVitamin B12
14mgVitamin C
gluten-free
low-carb
low-calorie
rich-umami
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Peel the legs off the shrimp, leaving shell and tail on. Toss in a bowl with lime juice and oil, and set aside.
2
Mince the garlic. In a small saucepan over low heat, melt the butter with the garlic, stirring 1 to 2 minutes until pale gold and fragrant.
3
Stir the fish sauce and honey into the garlic butter. Cook over low heat 30 seconds until glossy, then remove from heat.
4
Grill
Heat a grill or grill pan to high. Lay shrimp in a single layer and cook 2 to 3 minutes per side until shells are bright pink-orange and flesh is opaque and firm.
5
Transfer the grilled shrimp to a bowl and pour over the garlic butter sauce. Toss until every shrimp is coated and glossy.
6
Thinly slice the chili and scallion. Chop the cilantro. Pile shrimp onto a plate, scatter with chili, scallion and cilantro, and serve with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g, shell-on, deveined shrimp
- 2 tbsp2 tbsp lime juice
- 8 cloves8 cloves garlic
- 3 tbsp3 tbsp butter
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp honey
- 22 small chili
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp vegetable oil
- 22 lime wedge, for serving
