Grilled Shrimp with Mint and Basil

It’s a lazy Monday, one of my last days off for a while. In anticipation of yet another rainy evening, I decided to put together a simple dinner while the sun is still out. Even better, I’m making use of some of our most abundant backyard herbs.

Grilled Shrimp with Mint and Basil

Serves 6


1 pound shrimp, peeled and deveined, tails intact

Salt and pepper to taste

1/3 cup fresh lime juice

2 teaspoons fish sauce

1 tablespoon plus 1 teaspoon sesame oil

2/3 cup vegetable oil

1 garlic clove, minced

10 fresh mint leaves, thinly sliced

10 fresh basil leaves, thinly sliced

1 pound rice noodles, cooked as per package instructions

  1. Coat shrimp in 1 teaspoon of the sesame oil and salt and pepper to taste. Arrange on skewers and grill over moderately high heat just until cooked through (about 5 minutes on each side).
  2. Meanwhile, whisk together the lime juice, fish sauce, remaining sesame oil, vegetable oil, garlic, mint, and basil.
  3. Remove shrimp from the grill and toss immediately with the dressing. Pour the shrimp and dressing over the rice noodles. Serve warm or cold.

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