Lemon Grass Prawn Shrimp Skewers with Mango Mayonnaise
Elevate your next seafood feast with these vibrant and aromatic Lemon Grass Prawn Shrimp Skewers with Mango Mayonnaise! Tender jumbo prawns are marinated in a zesty blend of lime juice, lemongrass paste, garlic, ginger, and a touch of honey, then threaded onto fragrant lemongrass stalks for a unique twist on classic skewers. Grilled to perfection, the prawns boast a smoky-charred finish that pairs flawlessly with a creamy, tropical mango mayonnaise infused with a hint of chili sauce for just the right amount of kick. Ready in just 30 minutes, this dish is not only quick but also bursting with Southeast Asian-inspired flavors, making it perfect for summer gatherings, dinner parties, or a light yet indulgent weeknight meal. Serve these drool-worthy skewers alongside fresh cilantro for garnish and watch them disappear in no time! Keywords: lemon grass shrimp skewers, mango mayonnaise, grilled prawn skewers, Southeast Asian seafood recipe.
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Recipe Information
Ingredients
- 16 pieces Prawns (jumbo, peeled and deveined)
- 8 pieces Lemongrass stalks (outer layers removed, trimmed to skewer size)
- 2 tablespoons Lime juice
- 1 tablespoon Lemongrass paste
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 tablespoon Soy sauce
- 2 teaspoons Honey
- 1 tablespoon Vegetable oil
- 1 medium Ripe mango (peeled and diced)
- 0.5 cup Mayonnaise
- 1 teaspoon Chili sauce
- 0.5 teaspoon Salt
- 2 tablespoons Fresh cilantro (for garnish, optional)
Instructions
Soak the lemongrass stalks in water for at least 15 minutes if you are grilling the skewers to prevent them from burning.
In a medium bowl, whisk together lime juice, lemongrass paste, garlic, ginger, soy sauce, honey, and vegetable oil.
Add the prawns to the marinade, toss to coat well, and let marinate in the fridge for 15–30 minutes.
While the prawns are marinating, prepare the mango mayonnaise. In a blender or food processor, combine the diced mango, mayonnaise, chili sauce, and salt. Blend until smooth. Transfer to a small bowl and chill in the fridge.
Preheat your grill or grill pan over medium-high heat.
Thread two prawns onto each lemongrass stalk. Repeat until all are skewered.
Grill the prawn skewers for 2–3 minutes on each side, or until the prawns are opaque and slightly charred on the edges.
Serve the prawn skewers hot with a side of mango mayonnaise for dipping. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
1543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.9 g | 131% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 2475 mg | 108% | |
| Total Carbohydrate | 86.9 g | 32% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 42.1 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 12.2 mcg | 61% | |
| Calcium | 308 mg | 24% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1608 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
