As warm breezes begin to hint at summer evenings, I find myself reminiscing about the delightful tastes of Thai street food. The first time I grilled shrimp with lemongrass, I was amazed at how a simple marinade could transform ordinary seafood into something extraordinary. The marriage of zesty Thai chili paste, aromatic herbs, and a squeeze of fresh lime brings an irresistible intensity to this dish.
Today, I’m excited to share a recipe that pairs those succulent grilled shrimp with a vibrant Sweet Basil & Lime Fried Rice. Each bite is a celebration of flavors—spicy, savory, and refreshingly bright. Whether you’re looking to impress a dinner guest or simply crave a quick weeknight dinner, this dish is the ultimate crowd-pleaser. Get ready to ignite your taste buds and say goodbye to boring takeout—you’ll want to make this again and again!
Why will you love Thai Chili Lemongrass Grilled Shrimp?
Irresistible Flavor: Imagine the perfect balance of spicy and savory, where grilled shrimp meets the tangy brightness of lime.
Quick and Simple: This recipe comes together in under 30 minutes—ideal for those busy weeknights!
Crowd-Pleaser: Guaranteed to impress your guests, whether it’s a casual dinner or a festive gathering.
Versatile Options: Easily swap proteins or use different vegetables to suit your preferences or dietary needs.
Fresh Ingredients: The use of aromatic herbs and vegetables enhances not just the flavor but also the vibrancy of the dish.
Thai Chili Lemongrass Grilled Shrimp Ingredients
• Dive into the zesty goodness of this dish!
For the Shrimp
- Shrimp – Large, peeled and deveined, providing the main protein for your dish. Feel free to use any firm white fish as a substitute.
- Lemongrass – Finely minced for a citrusy, aromatic flavor; fresh is ideal, but lemongrass paste is a great backup.
- Thai Chili Paste (Nam Prik Pao) – Adds heat and depth; you can swap it for sambal oelek for a different spice profile.
- Fish Sauce – Delivers umami goodness; use soy sauce for a vegetarian alternative.
- Lime Juice – Freshly squeezed for that bright, zesty punch; bottled lime juice works in a pinch but lacks the depth of flavor.
- Sugar – Helps balance the flavors; can be adjusted based on your taste preferences and swapped with honey if desired.
For the Fried Rice
- Vegetable Oil – For grilling; try coconut oil for an aromatic twist.
- Jasmine Rice – Preferably day-old for better texture; brown rice is a wholesome alternative.
- Garlic – Minced to enhance flavor; shallots can be a sweeter substitute if you want to switch it up.
- Mixed Vegetables – (peas, carrots, bell pepper) to add vibrant color and texture; any seasonal veggies can work beautifully here.
- Green Onions – Sliced for a fresh crunch; chives make a great alternative.
- Fresh Basil Leaves – Chopped for that delightful aroma and flavor; cilantro works well if you prefer a different herb.
Keyword Insight
This Thai Chili Lemongrass Grilled Shrimp is not just about flavor; it’s a celebration of fresh ingredients and zestful cooking techniques!
How to Make Thai Chili Lemongrass Grilled Shrimp
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Prepare Marinade: Combine minced lemongrass, Thai chili paste, fish sauce, lime juice, and sugar in a bowl. Whisk until everything is well mixed and fragrant.
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Marinate Shrimp: Add the large, peeled shrimp to the marinade and toss gently to coat. Allow them to marinate for at least 20 minutes for maximum flavor.
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Cook Fried Rice: In a skillet, heat vegetable oil over medium heat. Sauté minced garlic until it’s fragrant, then add your mixed vegetables and cook for 3-4 minutes until they’re tender yet crisp.
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Add Rice: Raise the heat and mix in the day-old jasmine rice, breaking up any clumps. Stir in freshly squeezed lime juice, then season with salt and pepper to your taste.
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Finish Fried Rice: Gently fold in the chopped basil and sliced green onions. Cook for another 3-5 minutes until heated through, then set aside.
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Preheat Grill: Brush your grill or skillet with oil and preheat to medium-high. Make sure it’s hot to get that perfect char on your shrimp.
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Grill Shrimp: Grill the marinated shrimp for about 2-3 minutes per side, until they’re opaque and cooked through, with a lovely grill mark.
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Serve: Plate the succulent grilled shrimp over a generous portion of lime fried rice, and enjoy this vibrant dish!
Optional: Serve with extra lime wedges and a sprinkle of fresh basil for a beautiful garnish.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Thai Chili Lemongrass Grilled Shrimp with Sweet Basil & Lime Fried Rice are perfect for meal prep! You can marinate the shrimp up to 24 hours in advance, ensuring they soak up all that wonderful flavor. Simply combine the marinade ingredients, add the shrimp, and refrigerate until you’re ready to grill. Additionally, you can prepare the lime fried rice up to 3 days ahead; just sauté the garlic and vegetables, add the cooked rice, and mix in the lime juice, then store it in an airtight container. When ready to serve, simply reheat the rice in a skillet, grill the shrimp for about 2-3 minutes per side, and enjoy a delicious, stress-free meal that tastes just as fresh as if it were made today!
Thai Chili Lemongrass Grilled Shrimp Variations
Get creative and personalize this dish with unique twists and flavors that excite your palate!
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Protein Swap: Swap grilled shrimp for grilled chicken or tofu for a delightful alternative protein option. Each offers its own unique flavor profile.
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Herb Infusion: Mint or Cilantro: Use fresh mint or cilantro instead of basil for a fresh, vibrant taste. This can brighten the dish in an unexpectedly delightful way.
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Rice Alternative: Quinoa or Cauliflower Rice: For a low-carb option, substitute jasmine rice with quinoa or cauliflower rice, adding new textures and flavors to your meal.
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Extra Heat: Chili Flakes or Sriracha: If you crave more spice, add chili flakes to the marinade or serve with a side of Sriracha for a fiery kick!
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Veggie Variety: Seasonal Veggies: Substitute mixed vegetables with whatever is in season—think asparagus in spring or sweet corn in summer—for extra freshness and flavor.
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Creamy Touch: Coconut Milk: Add a splash of coconut milk to the fried rice for a rich, creamy texture that pairs wonderfully with the lemongrass shrimp.
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Zesty Kick: Yuzu Juice: Elevate the lime flavor by incorporating yuzu juice into the marinade for a citrusy zest that’s truly refreshing and unique.
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Sweet Twist: Pineapple Chunks: For a sweet and tangy twist, toss in pineapple chunks during the last minutes of frying the rice. This adds a tropical flair!
Expert Tips for Thai Chili Lemongrass Grilled Shrimp
- Marinating Time: Ensure shrimp marinates for at least 20 minutes to fully absorb the zesty flavors of the lemongrass and chili paste.
- Don’t Overcook: Grill shrimp just until opaque—about 2-3 minutes per side. Overcooking can make them tough and chewy.
- Day-Old Rice: Using day-old jasmine rice for fried rice keeps it fluffy and prevents mushiness; freshly cooked rice tends to clump together.
- Vegetable Variability: Feel free to mix up the vegetables! Seasonal varieties add a refreshing crunch and vibrant color to your Thai Chili Lemongrass Grilled Shrimp dish.
- Adjust Spice Level: Taste the marinade before adding the shrimp. Adjust the amount of Thai chili paste to match your preferred spice level.
What to Serve with Thai Chili Lemongrass Grilled Shrimp?
To create a delightful dining experience, consider pairing your succulent shrimp with these complementary side dishes that enhance the meal’s vibrant flavors.
- Crispy Spring Rolls: These crunchy bites filled with fresh vegetables add a satisfying texture and are perfect for dipping in sweet chili sauce.
- Zesty Cucumber Salad: A refreshing salad with cool cucumbers, lime juice, and a hint of chili will balance the shrimp’s heat beautifully. Think of it as a palate cleanser between bites.
- Grilled Pineapple Skewers: Sweet, caramelized pineapple complements the savory shrimp and adds a tropical twist to your meal. This combination invites a burst of flavor that’s hard to forget.
- Thai Coconut Soup: A warm and fragrant soup featuring coconut milk and Thai herbs brings another layer of authenticity to your dinner table. Its creamy texture and aromatic broth are comforting and delicious.
- Steamed Broccoli: Lightly steamed broccoli tossed with sesame oil provides a nutritious, vibrant green side that enhances the visual appeal and provides a fulfilling crunch.
- Lychee Martini: This fruity cocktail, infused with lychee, evokes the exotic, refreshing essence of Thailand and pairs wonderfully with the dish’s barbecued notes.
- Mango Sticky Rice: For dessert, the sweet and creamy mango sticky rice is a classic Thai treat that finishes the meal on a delightful note, enticing your sweet tooth after the spiciness.
- Sesame Noodles: Cold sesame noodles with a peanut dressing make for a tangy, nutty side that contrasts nicely with the grilled shrimp. They offer a fun twist and add extra flavor to your plate.
How to Store and Freeze Thai Chili Lemongrass Grilled Shrimp
Fridge: Store leftovers in an airtight container for up to 2 days. To prevent the fried rice from drying out, cover it well.
Freezer: Place shrimp and rice in individual freezer-safe bags or containers. They can be frozen for up to 2 months—just be sure to label them.
Reheating: To retain the dish’s texture, reheat in a skillet over medium heat, adding a splash of water or lime juice to revive flavors.
Freshness Tip: For the best taste, consume the Thai Chili Lemongrass Grilled Shrimp within a few days, ensuring maximum flavor and enjoyment!
Thai Chili Lemongrass Grilled Shrimp with Sweet Basil & Lime Fried Rice Recipe FAQs
How do I choose the right shrimp?
Absolutely! When selecting shrimp, look for large, firm shrimp that are pale pink and have a slight sheen. Avoid any that have dark spots or a strong fishy smell, as these can indicate spoilage. Fresh, high-quality shrimp will enhance the flavor of your Thai Chili Lemongrass Grilled Shrimp.
How should I store leftovers?
For best results, store your leftovers in an airtight container in the refrigerator for up to 2 days. Be sure to cover the fried rice well to prevent it from drying out. When ready to reheat, a skillet over medium heat works best to retain the texture, adding a splash of water or lime juice to revive the flavors.
Can I freeze the shrimp and fried rice?
Yes! You can freeze both the shrimp and fried rice. Place them in individual freezer-safe bags or containers, ensuring to remove as much air as possible. They can stay fresh in the freezer for up to 2 months. When you’re ready to enjoy, simply thaw in the refrigerator overnight and reheat on the stove for the best results.
What if my shrimp are tough after grilling?
Very often, the main culprit for tough shrimp is overcooking. Ensure to grill them for just 2-3 minutes per side until they become opaque. If you follow the marinating instructions and keep a close watch on cooking time, you’ll achieve tender and juicy shrimp every time.
Are there any allergies I should be aware of with this recipe?
Definitely! This recipe includes shrimp, which is a common allergen. For those with shellfish allergies, consider substituting with firm white fish or grilled chicken instead. Additionally, double-check the fish sauce if you’re cooking for someone with a fish allergy; you can easily substitute it with soy sauce for a vegetarian alternative.
How can I adjust the spice level in this dish?
Feel free to personalize the heat in your Thai Chili Lemongrass Grilled Shrimp! Start by adding just a little Thai chili paste to the marinade, tasting as you go. You can always add more, but it’s harder to reduce the spice once it’s in. Adjusting the chili paste allows you to find that perfect balance for your palate!
Savor Thai Chili Lemongrass Grilled Shrimp & Lime Fried Rice
Ingredients
Equipment
Method
- Combine minced lemongrass, Thai chili paste, fish sauce, lime juice, and sugar in a bowl. Whisk until everything is well mixed and fragrant.
- Add the large, peeled shrimp to the marinade and toss gently to coat. Allow them to marinate for at least 20 minutes for maximum flavor.
- In a skillet, heat vegetable oil over medium heat. Sauté minced garlic until it's fragrant, then add your mixed vegetables and cook for 3-4 minutes until they're tender yet crisp.
- Raise the heat and mix in the day-old jasmine rice, breaking up any clumps. Stir in freshly squeezed lime juice, then season with salt and pepper to your taste.
- Gently fold in the chopped basil and sliced green onions. Cook for another 3-5 minutes until heated through, then set aside.
- Brush your grill or skillet with oil and preheat to medium-high. Make sure it's hot to get that perfect char on your shrimp.
- Grill the marinated shrimp for about 2-3 minutes per side, until they’re opaque and cooked through, with a lovely grill mark.
- Plate the succulent grilled shrimp over a generous portion of lime fried rice, and enjoy this vibrant dish!