Indonesian shrimp
Indonesian shrimp

Preparation time 30 minutes

Total time: 2 hours 45 minutes

Ingredients

  1. 45 mL (3 tbsp.) molasses
  2. 45 mL (3 tbsp.) soy sauce
  3. 30 mL (2 tbsp.) tomato paste
  4. 45 mL (3 tbsp.) vegetable oil
  5. 10 mL (2 tsp.) ground cilantro
  6. 30 mL (2 tbsp.) brown sugar
  7. 30 mL (2 tbsp.) lime juice (about 2 limes)
  8. 3 cloves garlic, thinly sliced
  9. 10 thin stalks of fresh lemongrass
  10. 450 g raw jumbo shrimp, 8/12 count, peeled
  11. 2 limes, cut into wedges

Directions

  1. In a large bowl, combine molasses, soy sauce, tomato paste, oil, cilantro, brown sugar, lime juice, and garlic. Stir until sugar dissolves. Set aside.
  2. Halve lemongrass stalks lengthwise. 
  3. Rinse shrimp thoroughly in cold water and drain. 
  4. Skewer shrimp onto lemongrass stalks and coat with reserved marinade. Cover and refrigerate for 2 hours. 
  5. Preheat grill to high and oil rack. 
  6. Place skewers on hot rack and grill for 3 or 4 minutes on each side. 
  7. Brush skewers with remaining marinade while grilling. 
  8. Serve the brochettes with lime wedges. 

Chef’s secret

Shrimp are done when the outside is golden brown and the inside is pink and firm.

Nutrition tip

Shrimp are low in saturated fat and high in protein. They also contain omega-3 fatty acids and selenium, a mineral with antioxidant properties.

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