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Vietnamese-Style Rhubarb BBQ Shrimp Skewers

Sweet, tangy, delicious bbq shrimp skewers that showcase some of the lovely flavours of Vietnamese cuisine.

Servings 4


For the BBQ Sauce (makes 1 & 1/2 cups)

  • 2 cups rhubarb, chopped
  • 1/4 tsp lime zest
  • juice half a lime
  • 1 tsp lemongrass (fresh or freezedried)
  • 1 tbsp fish sauce
  • 1 large clove of garlic
  • 2 tsp chili powder
  • 1/8 tsp cayenne pepper
  • 2/3 cup brown sugar

For the Shrimp

  • 300 g shrimp, peeled & thawed (if using frozen)
  • 1/2 cup BBQ sauce
  • 2 limes cut into wedges, for serving
  • 1/2 cup crushed peanuts, for serving
  • 2-3 scallions, chopped, for serving
  • 4-5 bamboo skewers, soaked in water
  • 1-2 tbsp vegetable oil


  1. To make the bbq sauce, boil the rhubarb in a half cup of water until tender.  Add additional ingredients and blend until smooth.  
  2. Brush the shrimp generously with the bbq sauce (about a half a cup) and marinate for 1 hr or more.   The remaining bbq sauce can be frozen, or kept for up to a week in the fridge. 
  3. Brush grill racks with oil and preheat BBQ to medium high heat.   Prepare skewers, being sure not to overcrowd the shrimp to allow even cooking.   
  4. Grill skewers for about 2 minutes per side, or until shrimp are cooked through.  Serve immediately with lots of peanuts, lime juice and scallions.