By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
279 cal · 70 min
Vietnamese-Style Jumbo Shrimp on Sugarcane
Recipe GLPRc89ddbc140f4f3
This elegant Vietnamese dish features jumbo shrimp infused with aromatic garlic, fresh lemongrass, and shallots, then grilled on sugarcane skewers until tender and lightly charred. The shrimp are seasoned with a fragrant paste and finished with crushed peanuts and fresh cilantro, then served alongside a tangy dipping sauce. The natural sweetness and subtle flavor of the sugarcane complements the savory, citrusy shrimp perfectly.
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Ingredients
4 garlic cloves, coarsely chopped
3 tablespoons sugar
2 large shallots, coarsely chopped
1/4 cup Asian fish sauce
3 tablespoons fresh lime juice
1 teaspoon freshly ground pepper
3 stalks fresh lemongrass, tender inner white bulbs only, thinly sliced crosswise
1/4 cup vegetable oil, plus more for brushing
24 jumbo shrimp, shelled and deveined
12 sugarcane swizzle sticks
3 tablespoons chopped peanuts
3 tablespoons coarsely chopped fresh cilantro
Directions
In a food processor, combine the coarsely chopped garlic, sugar, chopped shallots, fish sauce, lime juice, and black pepper. Pulse until the mixture becomes a coarse paste.
Add the thinly sliced lemongrass to the paste and pulse briefly to incorporate. Transfer the mixture to a large bowl.
Pour the vegetable oil into the paste and stir until well combined.
Add the shelled and deveined jumbo shrimp to the marinade and toss gently to coat all the shrimp evenly. Cover the bowl and refrigerate for at least 20 minutes, or up to 1 hour for deeper flavor.
Preheat your grill or grill pan to medium-high heat. Lightly brush the sugarcane sticks with vegetable oil to prevent sticking.
Thread two marinated shrimp onto each oiled sugarcane stick, sliding them so they sit tightly against the sugarcane.
Place the shrimp skewers directly on the hot grill or grill pan. Cook for 2 to 3 minutes until the underside develops light char marks and the shrimp begins to turn opaque.
Carefully flip each skewer and grill for another 2 to 3 minutes until the second side is lightly charred and the shrimp reach an internal temperature of 145°F, indicating they are cooked through and firm.
Transfer the cooked skewers to a serving platter. Sprinkle the chopped peanuts and fresh cilantro evenly over all the shrimp skewers.
Serve the shrimp skewers immediately while still warm, alongside Vietnamese dipping sauce for dunking.
Comments
This is a straightforward recipe that plays to Charlotte's strengths: jumbo shrimp from the NC coast are reliable and often cheaper than the national average, and all aromatics (garlic, shallot, lemongrass) are stocked at Harris Teeter and Kroger. The 70-minute claim is honest and mostly involves marinating, not active work. The real caveat is lemongrass, which can be spotty at standard chains—budget a Publix or Harris Teeter produce section, or substitute dried—but the rest of the pantry is standard. At roughly $12–14 for four servings of jumbo shrimp, this lands as a special-occasion weeknight meal, not budget. Peanuts are a regional staple here, and cilantro comes year-round, so the finish feels native rather than imported.
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