Grilled Shrimp with Lotus Root
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and feels fancy enough to impress guests. The combination of tender grilled shrimp and crispy lotus root creates an amazing contrast of textures, while the ginger and lime marinade brings brightness to every bite. Lotus root is packed with vitamin C and fiber, making it as nutritious as it is delicious. The best part is that everything cooks on one grill, keeping cleanup minimal and letting you spend more time enjoying the meal with loved ones.
Ella x
Ingredients
- 1½ poundslarge shrimp(peeled and deveined)
- 1 poundlotus root(peeled and sliced into 1/4-inch rounds)
- 4 tablespoonsolive oil
- 2 tablespoonsfresh ginger(minced)
- 3 clovesgarlic(minced)
- 3 tablespoonslime juice
- 2 tablespoonssoy sauce
- 1 tablespoonhoney
- 1 teaspoonred pepper flakes
- 237 mlfresh cilantro(chopped)
- 1 tablespoonsesame seeds(toasted)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Tip: If using a gas grill, preheat for 10-15 minutes until hot.
- 2
In a small bowl, whisk together minced ginger, garlic, lime juice, soy sauce, honey, and red pepper flakes to create the glaze.
Tip: Prepare the glaze while the grill is preheating to save time.
- 3
Blanch the lotus root slices in boiling salted water for 4-5 minutes until just tender, then drain thoroughly and pat dry with paper towels.
Tip: Pre-cooking the lotus root ensures it becomes creamy inside while achieving a nice char on the grill.
- 4
Toss the blanched lotus root slices with 1.5 tablespoons of olive oil, salt, and pepper, then arrange in a single layer on the grill.
Tip: Don't overcrowd the grill; work in batches if necessary for even cooking.
- 5
Grill the lotus root for 3-4 minutes per side until golden brown with light char marks, then transfer to a serving platter.
Tip: Look for caramelization on the edges for the best flavor.
- 6
Pat the shrimp dry and toss with the remaining olive oil, salt, and pepper, then thread onto skewers or use a grill basket.
Tip: Threading shrimp prevents them from falling through the grates.
- 7
Grill the shrimp for 2-3 minutes per side until they turn pink and opaque, brushing with half of the glaze during the last minute of cooking.
Tip: Avoid overcooking shrimp as they become rubbery; they cook very quickly.
- 8
Arrange the grilled shrimp over the lotus root on the serving platter, drizzle with remaining glaze, and top with fresh cilantro and toasted sesame seeds.
Tip: Serve immediately while everything is still warm for the best flavor and texture.
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