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Thai Chili Lemongrass Grilled Shrimp with Lime Fried Rice

Embark on a tropical culinary adventure with this vibrant Thai Chili Lemongrass Grilled Shrimp paired with zesty Lime Fried Rice. This dish features succulent shrimp marinated in a bold blend of lemongrass and chili, grilled to smoky perfection, and served atop fluffy fried rice infused with lime. Perfect for summer barbecues or delightful dinner parties, it’s a flavorful feast that will make your taste buds dance!

  • Total Time: 40 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 2 stalks fresh lemongrass, minced
  • 2 tbsp Thai chili paste (adjust for spice level)
  • 3 cloves garlic, minced
  • 2 tbsp fresh lime juice
  • 2 cups cooked jasmine rice (preferably day-old)
  • 1/4 cup low-sodium vegetable broth
  • 4 green onions, chopped

Instructions

  1. Marinate shrimp: In a bowl, mix garlic, lemongrass, Thai chili paste, lime juice, and vegetable broth. Add shrimp and coat well; let marinate for at least 30 minutes.
  2. Preheat the grill to medium-high heat. If using wooden skewers, soak them in water before grilling.
  3. Skewer the marinated shrimp (about five per skewer), ensuring they aren’t overcrowded.
  4. Grill skewers for about 3 minutes per side until shrimp are pink and slightly charred.
  5. For Lime Fried Rice: In a skillet over medium heat, sauté green onions in vegetable broth until fragrant. Add cooked rice and stir-fry until heated through. Finish with lime juice.
  6. Serve grilled shrimp alongside lime fried rice, garnishing with extra green onions or lime wedges if desired.
  • Author: Adriana
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Main
  • Method: Grilling
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 skewer of shrimp (approximately 150g) with 1 cup of lime fried rice
  • Calories: 350
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 200mg

Keywords: Substitute shrimp with chicken or tofu for variations. Add vegetables like bell peppers or snap peas to the fried rice for extra crunch. Store leftovers in an airtight container in the fridge for up to three days.