Grilled Lemongrass Shrimp Skewers with Chili-Lime Glaze

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Bright and invigorating grilled shrimp marinated in lemongrass and coated with a spicy-sour chili-lime glaze that awakens the palate. This Thai-inspired seafood recipe, ready in about 48 minutes, pairs large shrimp, lemongrass stalks, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 8 min Serves 4 Thai cuisine 190 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 2 finely minced lemongrass stalks, 3 minced garlic cloves, 1/4 cup freshly squeezed lime juice, 2 tbsp fish sauce, 1 tbsp brown sugar, 1 tsp red chili flakes, and 2 tbsp vegetable oil. Stir well until sugar dissolves to create the marinade.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the marinade, tossing gently to coat. Cover and refrigerate for 30 minutes to infuse flavors.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Thread the marinated shrimp onto 8 soaked wooden skewers, 4-5 shrimp per skewer.
  4. Step 4: Grill the shrimp skewers for 2-3 minutes per side until shrimp turn opaque and edges get a slight char, basting occasionally with leftover marinade for extra glaze.
  5. Step 5: Remove from grill and sprinkle with 2 tbsp chopped fresh cilantro before serving immediately for a vibrant, invigorating seafood dish.

Frequently asked questions

How long does Grilled Lemongrass Shrimp Skewers with Chili-Lime Glaze take to make?

Total time is about 48 minutes (40 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Lemongrass Shrimp Skewers with Chili-Lime Glaze?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Grilled Lemongrass Shrimp Skewers with Chili-Lime Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Lemongrass Shrimp Skewers with Chili-Lime Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Lemongrass Shrimp Skewers with Chili-Lime Glaze?

Thai seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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