There’s something magical about the way lemongrass and shrimp come together—like they were always meant to be. The first time I tried this combination at a tiny street food stall in Bangkok, it was a revelation. The shrimp were smoky, slightly sweet, and packed with this bright, citrusy punch that made me stop mid-bite just to savor it. I knew right then I had to recreate that magic at home.
These skewers are my ode to that moment. They’re quick enough for a weeknight but impressive enough to serve at a dinner party. The marinade—a harmony of lemongrass, garlic, and fish sauce—does all the heavy lifting, infusing the shrimp with layers of flavor in just 15 minutes. And when they hit the grill? Pure alchemy. The edges caramelize, the shrimp turn juicy and tender, and that lemongrass aroma? It’ll have your neighbors peeking over the fence.
Nothing beats a great Grilled Lemongrass Shrimp Skewers. Whether you're a fan of Appetizer Recipes or want to try something from our Chicken Breast Recipes selection, keep scrolling!
Why This Recipe Works
- Effortless elegance: From prep to plate in under 30 minutes, yet tastes like something from a seaside grill in Vietnam.
- Flavor that pops: The lemongrass brings citrusy brightness, the fish sauce adds umami depth, and a touch of honey balances it all out.
- Endlessly adaptable: Serve them as appetizers with a zesty dipping sauce, toss them over a salad, or pair with Jasmine Rice for a light main.
Essential Ingredients & Tools
Ingredients for the Marinade
- 2 stalks lemongrass: Finely minced, this is the star. It’s like citrus and herbs had a love child. No fresh lemongrass? A tablespoon of paste works in a pinch, but trust me—seek out the fresh stuff if you can.
- 3 cloves garlic: Because what’s life without garlic? It’s the savory backbone here.
- 1 tbsp fish sauce: Don’t let the smell scare you—it melts into the marinade, adding that irresistible umami depth. Swap with soy sauce if you’re vegetarian.
- 1 tbsp honey: Just enough to caramelize on the grill and balance the tang. Maple syrup works too.
- 1 tbsp lime juice: Freshly squeezed, please. It wakes up all the other flavors.
- 1 tsp chili flakes: Optional, but a little heat never hurt anybody.
- 1 tbsp vegetable oil: Helps everything cling to the shrimp and promotes that gorgeous char.
Ingredients for Assembly
- 1 lb large shrimp: Look for 16/20 count—they’re the Goldilocks size: not too big, not too small, just right for skewering.
- Bamboo skewers: Soak them for 30 minutes unless you enjoy playing firefighter.
Tools You’ll Need
- Grill or grill pan: The smokier, the better. A broiler works in a pinch.
- Mixing bowl: Where the flavor magic happens.
- Tongs: Essential for flipping without casualties.
- Pastry brush: For basting those skewers with extra marinade love.
Serves 4 | Prep 15 min | Cook 6 min | Total 21 min
How to Make Grilled Lemongrass Shrimp Skewers
- Make the Marinade
In a bowl, combine the 2 stalks minced lemongrass, 3 cloves garlic, 1 tbsp fish sauce, 1 tbsp honey, 1 tbsp lime juice, 1 tsp chili flakes, and 1 tbsp vegetable oil. Stir like you mean it—you want everything emulsified and happy. Pro tip: If using fresh lemongrass, bruise the stalks first with the back of your knife. It’s like waking them up—they’ll release more of their fragrant oils. - Marinate the Shrimp
Pat the 1 lb shrimp dry. This isn’t just busywork—it’s the difference between a marinade that clings and one that slides right off. Toss them in the marinade, then let them chill in the fridge for 10–15 minutes. Any longer, and the lime juice starts to “cook” them, turning them rubbery. - Skewer Like a Pro
Soak your bamboo skewers (unless you fancy flames). Thread 4–5 shrimp per skewer, piercing each one twice—once near the tail, once near the head. This keeps them from curling into little shrimp balls on the grill. Leave a smidge of space between each for even cooking. - Grill to Perfection
Fire up the grill to medium-high (around 400°F). Brush the grates with oil—shrimp are sticky little things. Grill for 2–3 minutes per side, basting with leftover marinade in the first minute. You’ll know they’re done when they turn opaque with a few sexy char marks. Timing is everything: Overcook by 30 seconds, and they go from juicy to jerky. - Rest and Serve
Let them rest for 2 minutes—this lets the juices settle. Garnish with lime wedges and cilantro, or go wild with a drizzle of honey or a sprinkle of sesame seeds.
Pro Technique
Bruising Lemongrass
Think of lemongrass like a stubborn spice—it needs a little encouragement. Lay the stalk flat and give it a good whack with your knife. This cracks the fibers, releasing those incredible citrusy oils. Then mince it fine. If you’re using paste, add a pinch of lime zest to mimic the fresh stuff’s vibrancy.
The Two-Skewer Trick
Shrimp love to curl up when they hit the heat. To keep them flat and photogenic, skewer each one in two places. It’s like putting training wheels on them—they’ll stay put and cook evenly.
Chef’s Wisdom
Dry Your Shrimp
This might seem fussy, but it’s a game-changer. Wet shrimp steam instead of sear, and the marinade slides right off. Pat them dry like you’re prepping them for a spa day—it’s worth it.
Grill Temperature
Too low, and they’ll stew. Too high, and they’ll burn before cooking through. Aim for medium-high (400–425°F). If your grill flares up, move the skewers to a cooler spot. Done shrimp should feel firm but springy—like a good handshake.
Storage & Freshness Guide
Raw Shrimp
If prepping ahead, marinate and refrigerate for up to 4 hours. Lay them flat so they marinate evenly. Don’t freeze them—they’ll turn mushy.
Cooked Skewers
They’ll keep for 2 days in the fridge. Reheat gently in a 275°F oven or a skillet with a splash of oil. A squeeze of fresh lime juice brings them back to life.
Safety First
Toss any marinade that touched raw shrimp—it’s not worth the risk. Use separate cutting boards for shrimp and garnishes, and cook until they hit 145°F (opaque and firm).
Nutrition Profile
- Calories: 120
- Fat: 3g
- Protein: 18g
- Carbs: 6g
- Fiber: 0.5g
Ingredient Variations and Their Impact
Ginger-Lime Shrimp
Swap lemongrass for grated ginger—it’s warmer and earthier. Add a teaspoon of sesame oil for nutty depth.
Chicken Satay Style
Use chicken thighs instead of shrimp. Marinate for an hour, and add a splash of coconut milk for richness.
Tofu for Vegans
Firm tofu works beautifully. Press it first to remove water, then dust with cornstarch for extra crispiness.
Spicy Thai-Inspired
Swap chili flakes for minced bird’s eye chili or sambal oelek. Add galangal if you’re feeling fancy.
Caramelized Sweet-Savory
Use brown sugar instead of honey for deeper caramelization. Brush extra on during grilling for a glossy finish.
Perfect Pairings
Complementary Dishes
- Green Papaya Salad: The crisp, tangy shreds cut through the richness of the shrimp. Peanuts add crunch. For a heartier meal, serve with jasmine rice to soak up the marinade.
Drinks
- Dry Riesling: Its bright acidity and stone fruit notes mirror the lemongrass’s citrus. A hoppy IPA also works—the bitterness balances the marinade’s sweetness.
Something Sweet
- Mango Sticky Rice: The creamy coconut and ripe mango echo Southeast Asian flavors. For a lighter finish, offer Lychee Sorbet with a sprinkle of lime zest.
Grilled Lemongrass Shrimp Skewers: A Taste of Southeast Asia on Your Backyard Grill
Make juicy Grilled Lemongrass Shrimp Skewers in under 30 minutes! This easy recipe delivers bold, aromatic flavor with a caramelized char. Fire up the grill tonight!
Ingredients
For the Marinade
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2 stalks lemongrass (finely minced)
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3 cloves garlic (minced)
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1 tbsp fish sauce
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1 tbsp honey
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1 tbsp lime juice
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1 tsp chili flakes
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1 tbsp vegetable oil
For Assembly
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1 lb large shrimp (peeled and deveined)
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Bamboo skewers (soaked in water)
Instructions
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In a mixing bowl, combine 2 stalks minced lemongrass, 3 cloves garlic, 1 tbsp fish sauce, 1 tbsp honey, 1 tbsp lime juice, 1 tsp chili flakes, and 1 tbsp vegetable oil. Stir well.01
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Pat 1 lb shrimp dry and toss in marinade. Refrigerate for 10–15 minutes.02
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Thread 4–5 shrimp onto soaked skewers, piercing each twice.03
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Grill on medium-high heat for 2–3 minutes per side until opaque.04
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Rest for 2 minutes before serving.05
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