Thai Lemongrass Shrimp

25m
Prep Time
4m
Cook Time
29m
Ready In


"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 is 4 servings

Nutritional

  • 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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting lemongrass, make sure to choose stalks that are firm and free of blemishes.
  • When selecting the Thai chiles, be sure to taste a small piece before adding to the recipe, as the heat can vary greatly.

  • Instead of Thai chiles, substitute one habanero pepper. This will give the dish a similar level of heat while allowing you to customize the spice level to your own preference.
  • Instead of fish sauce, use soy sauce. This will provide a similar umami flavor while also allowing for a vegan-friendly version of the dish.

Thai Coconut Curry Shrimp In a medium saucepan, heat 1 tablespoon of oil over medium-high heat. Add the garlic, chiles, lemongrass, shallot and ginger and cook for about 2 minutes, stirring occasionally. Add the fish sauce, sugar, lime juice, cilantro, coriander and pepper and cook for an additional 2 minutes. Add 1 cup of coconut milk and bring to a simmer. Add the shrimp and cook for about 3 minutes, until the shrimp are cooked through. Serve with cooked rice.



Coconut Rice - This fragrant, slightly sweet rice dish is the perfect accompaniment to the Thai Lemongrass Shrimp. The creamy coconut milk balances out the spicy flavors of the shrimp, and the subtle sweetness of the rice pairs beautifully with the earthy lemongrass and ginger. It's a great way to round out the meal and bring all the flavors together!


Thai Cucumber Salad: This refreshing Thai cucumber salad is the perfect way to cool down after the spicy Thai Lemongrass Shrimp. The crunchy cucumbers are tossed with a tangy lime dressing and topped with cilantro, peanuts, and red onions for a bright and flavorful side dish. The cool and crunchy salad is a great contrast to the warm and spicy shrimp, and is sure to be a hit with everyone at the table!




FAQ

Q: What type of shrimp should I use?

A: We recommend using large shrimp (shelled and deveined) for this recipe. The larger shrimp will absorb more of the marinade flavors and make for a better dish.



Q: What is the best way to cook the shrimp?

A: We recommend grilling or sautéing the shrimp for the best flavor. Grill the shrimp for about 2 minutes on each side, or sauté for 3-4 minutes until they are cooked through.

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Fun facts:

Fun Fact 1: This Thai Lemongrass Shrimp recipe was originally created by the famous chef and author, Steven Raichlen. He's best known for his cookbooks and television shows dedicated to global grilling and barbecue techniques.

Fun Fact 2: Lemongrass is a popular ingredient in Thai cooking and is a key component of many Thai dishes. It is believed to have originated in India and is now widely used in Southeast Asian cuisine.