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Hopkins Fields

Lemongrass and Ginger Grilled Shrimp over Mango & Pepper Salad

Here is a very pretty first course for a hot summer night. There is some chopping to do, but that is the extent of the work involved. It is easy to prepare, has loads of flavor and is delicious.


For Marinade:

3 Tbsp. vegetable oil

3 Tbsp. minced fresh ginger

2 Tbsp. minced fresh garlic

3 Tbsp. minced fresh scallions

3 Tbsp. minced fresh cilantro

3 stems lemon grass, minced

Zest and juice of 2 limes

1 tsp. Sriracha chili paste

2 tsp. honey

½ tsp. crushed red pepper flakes

1 LB. large (24 to the Lb.) cleaned, deveined, tail intact shrimp

Wooden skewers soaked in water


For salad:

4 Mangos, peeled and thinly sliced into julienne

1 small red onion, sliced very thin

1 English cucumber, sliced julienne

2 red bell peppers, sliced julienne

1 yellow bell pepper, sliced julienne

1 Thai pepper, minced fine

4 Tbsp. fresh cilantro minced

Zest and juice of a lime

1 tsp. Champagne vinegar

¼ tsp. of honey

1 tsp. freshly grated ginger

1 tsp. vegetable oil

Sea salt and freshly cracked black pepper to taste



Combine marinade ingredients in bowl, add the shrimp and refrigerate for half an hour. Skewer the shrimp and continue to let sit in the marinade. Prepare the salad, tossing the ingredients lightly. Heat grill to medium. Cook the shrimp a few minutes on both sides until just cooked through. Place salad on large platter and top with the shrimp skewers and garnish with fresh cilantro leaves.

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