Grilled Lemongrass Shrimp Skewers with Chili-Lime Glaze
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 ready in about 48 minutes pairs peeled and deveined large shrimp, finely minced lemongrass stalks, minced 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.
Ingredients
- 1 lb, peeled and deveined large shrimp
- 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
- 2 tbsp vegetable oil
- 2 tbsp, chopped fresh cilantro
- 8 wooden, soaked in water for 30 minutes skewers
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced garlic cloves from drying out.
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.
