- 1small shallot, finely chopped
- 15-inch lemongrass stalk, tough outer layers removed, finely chopped (about 2 tablespoons)
- 1Thai chile, thinly sliced
- ½cup fresh lime juice
- ½cup fresh orange juice
- 2teaspoons finely chopped peeled ginger
- 1teaspoon (or more) kosher salt
- 1pound large shrimp, peeled, deveined, tails removed
- 2teaspoons toasted sesame oil
- Cooked white rice, Little Gem lettuce leaves, sliced cucumber or julienned carrot, lime wedges, mint or basil sprigs, and toasted sesame seeds (for serving)
Step 1
Whisk shallot, lemongrass, chile, lime juice, orange juice, ginger, and salt in a small bowl. Reserve half of marinade for serving; cover and leave at room temperature until ready to use. Pour remaining marinade over shrimp in a medium bowl and toss to coat. Cover and chill 30 minutes.
Step 2
Prepare a grill for medium-high heat. Grill shrimp until lightly charred and cooked through, 1–2 minutes per side. Transfer shrimp to a large bowl and toss with sesame oil; season with salt, if needed.
Step 3
Serve shrimp with rice, lettuce, cucumber or carrot, lime wedges, mint or basil, sesame seeds, and reserved marinade for making lettuce cups.