Tender mouthwatering Grilled Lemongrass Shrimp is easy and versatile. Serve with coconut rice, in lettuce wraps, or in a rice noodle bowl. Gluten-free.
This Grilled Lemongrass Shrimp recipe is bathed in the most flavorful marinade, grilled on skewers, and served over coconut rice. Its rich, aromatic flavor, enhanced by lemongrass and ginger, makes it a versatile protein. Depending on your mood or the occasion, you can transform this dish in numerous ways. While good as is for an appetizer, you could also make lettuce wraps or serve over fluffy Coconut Rice.
Why You’ll Love This
- Bursting with flavor! Rich and aromatic with lemongrass and ginger.
- So versatile. Serve with rice, lettuce wraps, Asian tacos, or rice noodles, or as is- get creative!
- Healthy! A light and clean protein to enhance any dish!
Lemongrass shrimp Ingredients
- Shrimp: Use large, extra large, or jumbo shrimp, peeled and deveined. Leave the tails on for nice presentation! Opt for wild shrimp for the healthiest option.
- Lemongrass: Fresh lemongrass stalks, frozen chopped lemongrass or lemongrass paste work here for mild citrus, sweet, and tangy flavor.
- Shallot and ginger: Grated or minced, to add an aromatic, distinct taste that pairs well with lemongrass.
- Fish sauce: Adds a touch of briny flavor with hints of sweet, caramel aromas.
- Coconut sugar: Or substitute brown sugar to infuse the shrimp with a bit of sweetness.
- Avocado oil: A high heat oil to help the shrimp become tender and perfectly charred.
- Garlic powder: A bit of extra pungent, aromatic flavor to coat the shrimp.
- Chili garlic sauce: Optional, but great if you wish to add a kick to the dish! You can also try a little chili paste if you prefer.
- Coconut Rice: Creamy and fluffy with cool, fresh flavor. The perfect base to turn this recipe into a meal.
- Garnishes: Fresh cilantro, mint, or Thai basil leaves, plus a squeeze of fresh lime juice.
See recipe card below for the full ingredient list and instructions.
How to Make Grilled Lemongrass Shrimp
If you are using bamboo skewers, soak them for at least 30 minutes!
Step 1: Marinate. Mix lemongrass, shallot, fish sauce, sugar, oil, ginger, and garlic powder together in a small bowl. Toss the mixture with shrimp in a large bowl and let marinate for 30 minutes or up to 2 hours.
Step 2: Prep the grill. Preheat the grill to high heat—let it get hot! Skewer the shrimp. If using extra large or jumbo shrimp, they may be large enough to place on the grates without falling through. Or you can use a grill basket.
Step 3: Grill the shrimp. If your grill runs hot, reduce to medium-high heat. Grill shrimp for 3-5 minutes per side, depending on your grill. You know they are done when they turn opaque and curl into a C shape. If forming a circle, they are overcooked.
Serving Ideas
- Place skewers on a bed of creamy, fluffy Coconut Rice.
- Serve in lettuce wraps with a drizzle of Nuoc Cham (Vietnamese Dipping Sauce).
- Make them into Asian-inspired tacos!
- Toss with rice noodles for a flavorful noodle bowl!
- For additional garnishes, try sriracha or chile or serrano peppers for a little extra heat, and serve with fresh chopped (or pickled) cucumbers or carrots.
FAQs
While you need to marinate the shrimp for at least 30 minutes, if you have time to marinate them for up to 2 hours the flavor will be even bolder and more delicious!
If using skewers, it helps to squeeze them together so there is less surface area on the grill. This helps them stay moist as opposed to drying out. Remove the shrimp from the grill as soon as they form a C shape so they don’t overcook.
Yes! If you don’t have access to a grill, you can make this in a grill pan or sauté pan instead. Heat over medium-high, searing one side until golden brown before flipping. Don’t fiddle with them!
Leftover grilled shrimp will keep for 2 days in a sealed airtight container in the fridge. Drop into soup just before serving, tuck into an omelette, or add to a salad.
Hope you enjoy this Grilled Lemongrass Shrimp recipe! Let us know what you think in the comments!
More Shrimp Recipes You’ll Love
Grilled Lemongrass Shrimp
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: main, fish, seafood,
- Method: Grilled
- Cuisine: Thai
- Diet: Gluten Free
Description
Tender mouthwatering Grilled Lemongrass Shrimp is easy and versatile. Serve with coconut rice, in lettuce wraps, or in a rice noodle bowl. Gluten-free. Allow 30 minutes of marination time.
Ingredients
- 1 pound shrimp, peeled and deveined- tails on is fine for a nice presentation
Lemongrass Shrimp Marinade
- 1/4 cup fresh lemongrass stalks, minced (or use paste)
- 1 shallot, grated or minced
- 1 tablespoon fish sauce
- 2 teaspoons coconut sugar or brown sugar
- 2 tablespoons avocado oil
- 1 tablespoon ginger, minced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 teaspoon chili garlic sauce (option but for a kick)
Garnish with fresh cilantro, mint, or thai basil and a squeeze of fresh lime juice.
Serve with Coconut Rice
Instructions
- If you are using bamboo skewers, soak at least 30 minutes.
- Make the marinade: Mix the marinade together in a bowl- lemongrass, shallot, fish sauce, sugar, oil, ginger, and garlic powder (or you can also pulse in a food processor to make more of a paste. Toss with the shrimp and set aside for at least 30 minutes and up to 2 hours in the refrigerator (they will absorb more flavor the longer they marinate).
- Skewer the shrimp. If using extra large shrimp you may not need to skewer them, you just don’t want them to fall through the grates, alternatively, you can use a grill basket or grill pan on the stove. Turn the grill on to high heat to preheat (about 10 minutes on a gas grill), let it get hot!
- If your grill runs hot, turn down to medium-high heat. Grill shrimp for 3-5 minutes per side. This will depend on your grill (3 minutes on each side was perfect for me) and shrimp size. The shrimp will turn opaque and start to curl into a C shape (when they form a full circle, they are likely overcooked).
- Serve with coconut rice, lettuce wraps are a nice option too with a drizzle of Nuoc Cham (Vietnamese Dipping Sauce).
Notes
Leftover grilled shrimp will keep for 2 days in a sealed, airtight container in the fridge. Drop them into the soup just before serving, tuck them into an omelet, or add them to a salad.
Nutrition
- Serving Size: 4 ounces
- Calories: 202
- Sugar: 2.7 g
- Sodium: 805.4 mg
- Fat: 7.6 g
- Saturated Fat: 0.9 g
- Carbohydrates: 3.1 g
- Fiber: 0.1 g
- Protein: 23.2 g
- Cholesterol: 182.5 mg
Thank you once again for sharing an exceptional and flavorful recipe. I just found a place that has fresh lemongrass nearby and I had to do something with it. Hence, I found the Lemongrass Shrimp with the Coconut Rice and the Nuoc Cham. All components burst with flavor, but together. Magic! As explained in your recipe, the Nuoc Cham is very strong, but it is a great compliment to the dish. The only change I would make is to emulsify the marinade in the Vitamix for the shrimp.
Thanks Terry, glad you gave it a try! Will note the marinade tip in the recipe.
Any tips on mincing the lemongrass? I always find it hard to prepare!
After cleaning and trimming, cut each stalk into 4-6 inch pieces. Whack the pieces with a pan or meat mallet to break down the fibers, then use a sharp knife to cut them into small rounds and mince.:)
Terrific recipe, love the lemongrass.
I served this with the Coconut Rice which is so aromatic and savory.
Thanks, it got rave reviews.
So glad to hear this Jen!
Je ne savais plus quoi cuisiner pour faire changement .J’ai essayer cette recette nous l’avons bien aimées c est simple à faire et très frais .excellent ! A refaire un gros merci!
Glad you enjoyed the recipe Manon!