Thai Chili Lemongrass Grilled Shrimp With Lime Fried Rice Recipe

I just made Thai Chili Lemongrass Grilled Shrimp with Sweet Basil & Lime Fried Rice and it’s the kind of Asian Shrimp Dishes meal I’ll be bragging about all week.

I’m obsessed with the snap of charred lemongrass on big large shrimp and the way lime-fried rice fights for extra bites. I love Thai Prawns that hit sweet, salty, blistered heat.

And the basil-lime rice? It steals the show with chewy grains and a punchy hit of garlic.

These Asian Shrimp Dishes hit cravings I didn’t know I had. Messy, loud, bright food that makes me slow down and eat standing over the counter.

No frills, just big flavors and sticky fingers. I eat it late into night.

Friends fight over the last skewer, and I always cheer them on.

Ingredients

• Shrimp — juicy protein, grill-ready and totally craveable.
• Minced lemongrass: bright, citrusy punch that smells amazing.
• Thai red chilies: spicy kick, turn up or tame it.
• Garlic (marinade): savory backbone, never too much.
• Fish sauce (marinade): salty umami, gives that Thai tang.
• Soy sauce (light): mellow saltiness, keeps things balanced.
• Palm or brown sugar: soft sweetness to round flavors.
• Vegetable oil (marinade): helps coatings stick and chars nicely.
• Lime zest and juice: fresh zip, really wakes the dish.
• Salt and pepper: basic seasoning, don’t skip it.
• Skewers: fun handheld serving, makes grilling easy.
• Day‑old jasmine rice: drier rice, fries up perfectly.
• Neutral oil (stir fry): higher heat without burning flavors.
• Beaten eggs: silky bits of protein, classic fried rice move.
• Garlic (rice): toasty aroma, small but essential.
• Shallot: sweet onion notes, subtle complexity.
• Extra Thai chilies (rice): optional heat, thinly sliced for kick.
• Fish sauce (rice): salty depth, ties rice to shrimp.
• Soy sauce (rice): color and gentle umami.
• Sugar (rice): balances salt and acidity quietly.
• Extra lime juice (rice): brightens, add to taste.
• Thai basil: herbaceous, slightly peppery, fragrant finish.
• Scallions: fresh bite and color, slice on the bias.
• Cilantro and lime wedges: fresh garnish, squeeze before you eat.
• Cucumber or quick pickles: cool crunch, cleanses the palate.

Ingredient Quantities

• 1 lb (450 g) large shrimp, peeled and deveined, tails on or off as you prefer
• 2 stalks lemongrass, white parts finely minced (about 3 tablespoons)
• 3 to 4 Thai red chilies, stemmed and chopped (use fewer if you like it milder)
• 3 garlic cloves, minced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce (light)
• 1 tablespoon palm sugar or light brown sugar, packed
• 1 tablespoon vegetable oil (for marinade)
• 1 teaspoon lime zest plus 1 tablespoon lime juice (divided)
• Salt and black pepper, to taste
• Wooden or metal skewers, soaked if wooden (about 8 to 10 wooden skewers)
• 3 cups cooked jasmine rice, preferably day old and chilled
• 2 tablespoons neutral oil (vegetable or canola) for stir frying
• 2 large eggs, beaten
• 2 cloves garlic, minced (for the rice)
• 1 small shallot, thinly sliced
• 1 to 2 Thai chilies, thinly sliced, optional (for the rice)
• 1 to 2 tablespoons fish sauce (for the rice)
• 1 tablespoon soy sauce (for the rice)
• 1 teaspoon sugar (for the rice)
• 1 to 2 tablespoons lime juice (fresh, for the rice, adjust to taste)
• 1 cup fresh sweet basil leaves, packed (Thai basil if you can get it)
• 2 scallions, sliced on the bias
• Fresh cilantro and lime wedges, for serving
• Cucumber slices or quick pickles, optional side

How to Make this

1. Make the shrimp marinade: in a bowl combine minced lemongrass, chopped Thai chilies, garlic, 2 tablespoons fish sauce, 1 tablespoon light soy, 1 tablespoon palm or brown sugar, 1 tablespoon vegetable oil, 1 teaspoon lime zest and 1 tablespoon lime juice, plus a pinch of salt and black pepper; stir until the sugar mostly dissolves.

2. Toss the shrimp in the marinade, cover and refrigerate for 15 to 30 minutes; dont marinate much longer or the acid will start to cook the shrimp and make them mushy.

3. Meanwhile soak wooden skewers in water for 30 minutes or use metal skewers; preheat a grill or grill pan to medium high and oil the grates lightly so the shrimp wont stick.

4. Thread shrimp onto skewers (about 4 to 6 shrimp per skewer depending on size) and reserve any leftover marinade for basting if you want, discarding any marinade that touched raw shrimp before serving.

5. Grill the shrimp 2 to 3 minutes per side until opaque and just cooked through, basting once with reserved marinade during the last minute; transfer to a plate and squeeze a little lime over them.

6. For the lime fried rice heat 2 tablespoons neutral oil in a large wok or skillet over medium high heat, add beaten eggs and scramble quickly until just set, then push to the side.

7. Add another splash of oil if needed, sauté 2 minced garlic cloves and sliced shallot until fragrant, add 1 to 2 thinly sliced Thai chilies if using, then add 3 cups day old jasmine rice and stir fry, breaking up clumps and coating grains with oil.

8. Season the rice with 1 to 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 teaspoon sugar and 1 to 2 tablespoons fresh lime juice, taste and adjust; stir in the scrambled eggs, 1 cup packed sweet basil leaves and sliced scallions until the basil wilts but stays bright.

9. Plate the rice, top with the grilled shrimp skewers, scatter fresh cilantro leaves and extra scallion on top and serve with lime wedges; add cucumber slices or quick pickles on the side to cut the heat.

10. Quick tips: use day old rice so it fries up dry and separate, dont overcook the shrimp, Thai basil gives the best authentic flavor but sweet basil works, and keep extra lime handy for more brightness.

Equipment Needed

1. Large mixing bowl
2. Chef knife and cutting board
3. Measuring spoons and measuring cup
4. Small whisk or fork (for mixing marinade)
5. Wooden or metal skewers (soaked if wooden)
6. Grill or heavy grill pan (preheated to medium high)
7. Long-handled tongs
8. Large wok or wide skillet for the fried rice
9. Spatula or wooden spoon for stir frying

FAQ

Thai Chili Lemongrass Grilled Shrimp With Lime Fried Rice Recipe Substitutions and Variations

• Lemongrass: if you dont have fresh lemongrass, use 1 tablespoon finely grated lime zest plus 1 teaspoon minced ginger for the citrusy and warm notes; or 1 tablespoon bottled lemongrass paste; or 1 tablespoon lemon zest plus a pinch of ground coriander.
• Thai red chilies: swap with 1 minced serrano or 1 small jalapeño for milder heat; or 1/2 to 1 teaspoon red pepper flakes; or use 1 teaspoon Sriracha in the marinade if you want a saucier option.
• Fish sauce: replace with 1 tablespoon soy sauce plus 1/2 teaspoon lime juice for salty umami; or 1 tablespoon Worcestershire sauce in a pinch; or 1 tablespoon tamari for gluten free needs (add a tiny squeeze of lime).
• Thai basil: use sweet basil if thats what you have, it still adds a fresh kick; or swap with fresh mint plus a little cilantro for a different but bright herb combo; or use 1/2 cup loosely packed cilantro if you prefer.

Pro Tips

1) Don’t overmarinate the shrimp. 15 to 30 minutes is plenty. Leave them longer and the acid from the lime will start to “cook” the shrimp and make them mushy, so watch the clock.

2) Get your pan or grill really hot and oil the grates or pan well. Shrimp cook fast so high heat gives a quick sear without drying them out. Cook just until opaque, then pull them off right away.

3) Use cold, day old rice and separate any clumps before you start. Cold rice fries up dry and grainy, which keeps the lime fried rice from turning gummy. If your rice is a little clumped, smash it apart with your hands or a fork first.

4) Add the basil and lime at the end and taste as you go. Basil should be folded in last so it stays bright, and lime/fish sauce balance is personal, so add a little, taste, then adjust. If it’s too sharp, a pinch of sugar calms it.