Plank Grilling: Shrimp With Teriyaki Glaze On Lemon Grass Skewers

There are lots of different wood products you can get to skewer shrimp on.  You can get the standard, ordinary, run of the mill bamboo skewers or you can use something like Lemon Grass that will impart a little extra flavor into the shrimp.

Lemon grass (Cymbopogon citratus), a native of India, is widely used in Thai and Vietnamese cooking. Lemon grass is a perennial, which means once you plant it, the grass comes back year after year. Depending on the area you live in the plant will go dormant in the winter. In harsh climates the plant will need to be potted and wintered indoors. This aromatic herb is used in Caribbean and many types of Asian cooking and has become very popular in the United States. Most of the commercial crops for the United States are grown in California and Florida. Lemon grass is also used for medicinal purposes. –Garden Sleuth

The first step is to strip away the outer leaves from the Lemon Grass.  What you want is the thick inner stalks.  They look like twigs and are, with a little care, strong enough to pierce the shrimp.

To grill shrimp I don’t normally bother soaking the Lemon Grass in water, like you would a normal bamboo skewer.  Shrimp cook so fast there really isn’t time for the Lemon Grass to burn.

Skewer the shrimp on to the Lemon Grass stalks.  The bigger the shrimp the better.  Shrimp come in sizes based on “quantity per pound.”  I recommend getting medium large (36 – 40) or large (31 – 35) at a minimum.  Getting the larger shrimp will give you plenty of shrimp to get the Lemon Grass stalks through.

Place the shrimp on a medium hot grill and cook for about 2 minutes.  Turn the shrimp over and brush with the simple teriyaki glaze.  Cook for an extra four minutes.  Turn the shrimp back over brush with glaze and cook for an additional two minutes.  Don’t over cook the shrimp.  Cook them so that the flesh of the shrimp is opaque.  If you over cook the shrimp it will turn rubbery and you don’t want that.

Serve immediately!

Simple Teriyaki Glaze
Recipe Type: Entree
Cuisine: Asian
  • ½ cup teriyaki glaze
  • ¼ cup orange juice
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons minced ginger
  • 1 teaspoon minced garlic
  • Sriacha Sauce to taste
  1. Combine all ingredients in a small saucepan. Heat until honey is melted and all the ingredients are blended. Let cool.

3 Comments on Plank Grilling: Shrimp With Teriyaki Glaze On Lemon Grass Skewers

  1. Yep….you are on FIRE this week. I am crazy about this glaze. I’m not sure I can make it through this week without trying these.

  2. Just a note–Found you thru BBQ Brethren. Really like what you do here. Some interesting, unique recipes (Lemon Grass Skewers–Go figure!!!). Concise recipe directions and beautiful presentation in your blog. Awesome job. You’ll be a favorite to visit and keep up with! Signed— A Fan!

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