Thai Lemongrass Shrimp

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"A super easy and super delicious recipe! This is our favorite way of preparing shrimp, and more often than not, we use the pan-grill method since its' just the two of us and it's not worth lighting up the grill! Original recipe by Steven Raichlen in Food and Wine. The shrimp absorb the flavors of the luscious marinade, and we've found that the larger the shrimp, the better this dish turns out. If you can't find Thai peppers, you can substitute a habanero pepper. Just add to taste - as either way they are VERY hot! This recipe was originally in Food & Wine, but adapted to our taste (less fish sauce, more garlic, less sugar), just like they do in Thailand!"

Original recipe yields 4 servings


  • Serving Size: 1 (415.4 g)
  • Calories 319.3
  • Total Fat - 6.2 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 283.5 mg
  • Sodium - 2747 mg
  • Total Carbohydrate - 24 g
  • Dietary Fiber - 3.6 g
  • Sugars - 9.5 g
  • Protein - 45.5 g
  • Calcium - 143.5 mg
  • Iron - 2.7 mg
  • Vitamin C - 62.3 mg
  • Thiamin - 0.1 mg

Step 1

In a small food processor or a thai mortar, combine the garlic, chiles, lemongrass, shallot and ginger and process to a paste.

Step 2

Scrape the paste into a bowl and stir in the fish sauce, sugar, lime juice, cilantro, coriander and pepper.

Step 3

Place 2/3 cup of the marinade in a glass bowl, add shrimp and set aside for 15 minutes.

Step 4

Thread the shrimp onto skewers and discard the marinade. Grill skewers for about 2 minutes per side, using the "clean" marinade for basting.

Step 5

*Note: you can also cook the shrimp in a lightly oiled skillet, but you won't need all the marinade. Either halve the marinade ingredients, or save the unused amount for another use. Hubby likes to dip his cooked shrimp in the leftover marinade (just make sure it's not the one you soaked the shrimp in!)

Tips & Variations

No special items needed.