SS Superior Sauce USA

Recipe

Lemongrass Lime American Shrimp Grilled Skewers with corn

AmericanShrimpDinnerGrillingUnited StatesDairy Free

Lemongrass Lime American Shrimp Grilled Skewers with corn is an easy American-style recipe with shrimp, zucchini, rice or salad, and a simple lemongrass lime sauce. The directions are written by minute, heat level, and cookware so the meal is easy to follow.

Yield4 servings
Prep Time19 minutes
Cook Time10 minutes
Total Time29 minutes

Why this easy recipe works

Lemongrass Lime American Shrimp Grilled Skewers with corn is built for home cooks who want clear timing and familiar cookware. The sauce gives the dish a balanced sweet, savory, tangy flavor, and the vegetables keep the meal fresh.

Cookware and heat guide

  • Cookware: outdoor grill or grill pan
  • Heat: medium-high heat
  • Best side: rice or salad

Helpful answer

Prep the sauce before the pan gets hot, keep the protein in one layer, and add the sauce near the end so it coats the food without burning.

Ingredients

What you need

  • 1 lb peeled and deveined large shrimp
  • 2 cups zucchini, cut into bite-size pieces
  • 1 cup rice or salad
  • 2 tablespoons neutral oil, divided
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 1 teaspoon fresh ginger, finely grated
  • 2 tablespoons chopped parsley or scallions
  • 1 teaspoon sesame seeds or crushed peanuts, optional

Directions

How to make it

  1. Minute 0-6, cutting board and skewers: pat shrimp dry so they sear instead of steaming. Thread the protein and zucchini onto skewers.
  2. Minute 6-9, small bowl: whisk sweet chili sauce, soy sauce, cider vinegar, garlic, and a touch of honey. Reserve 2 tablespoons for serving.
  3. Minute 9-12, grill or grill pan: preheat to medium-high heat and oil the grates lightly.
  4. Minute 12-20, grill: cook the skewers, turning every 2 minutes, until browned on all sides.
  5. Minute 20-24, grill: brush with sauce and cook until sticky and cooked through. Cook shrimp just until pink and curled.
  6. Minute 24-30, platter: rest for 3 minutes, add parsley or scallions, and serve with rice or salad.

Tips

Make it yours

  • Keep the pan at medium-high heat; lower the heat if the sauce darkens too fast.
  • Cut zucchini evenly so the pieces cook at the same speed.
  • Make the sauce before cooking so the final toss takes less than 2 minutes.
  • For meal prep, store the sauce separately and reheat gently.

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