Grilled Shrimp with Vietnamese Vinaigrette

  • Prep Time
  • 8Servings


  • 1/2 cup lime juice, plus wedges for serving
  • 1/4 cup palm sugar or light brown sugar
  • 4 scallions, sliced
  • 2 large shallots, finely chopped
  • 2 seeded jalapeno chiles, minced
  • 2 tablespoons plus 2 tsp. fish sauce
  • 2 large cloves garlic, minced
  • 1/2 teaspoon toasted sesame oil
  • 4 teaspoons grapeseed oil
  • 32 extra-large shrimp (2 lbs.), peeled and deveined
  • Freshly ground pepper


In a medium bowl, whisk together the lime juice, palm sugar (or brown sugar), scallions, shallots, jalapenos, fish sauce, garlic and sesame oil.

Preheat a grill to high. Transfer 1/2 cup of the vinaigrette to a large bowl; whisk in the grapeseed oil. Add the shrimp, season with pepper and toss to coat. Grill the shrimp, flipping halfway through, until just cooked through, 2 to 3 minutes per side.

Transfer the shrimp to a platter; drizzle with some of the remaining vinaigrette. Serve with the lime wedges.