I can’t wait to share my Grilled Shrimp recipe with you. Fresh shrimp get the perfect lift from zesty lime juice, sharp lemongrass, and a hint of Thai chilies. A splash of fish sauce and a pinch of brown sugar — mixed with garlic and jasmine rice — creates a bright, flavorful dish that will spark your curiosity.
I recently whipped up my Thai Chili Lemongrass Grilled Shrimp With Sweet Basil & Lime Fried Rice and it quickly became one of my go-to recipes for a quick, flavorful dinner. The marinated grilled shrimp gets an amazing kick from fresh Thai chilies, finely chopped lemongrass and garlic, tossed with fish sauce, soy sauce, brown sugar, and a squeeze of lime juice.
I love how the shrimp is perfectly seasoned with a hint of zest from the lime, which really enhances its natural sweetness. Meanwhile, the fried rice made with day-old jasmine rice, red bell pepper, and a few strips of onion cooks up crispy and full of flavor.
Popping sweet basil leaves in right at the end not only adds a bright finish but also ties everything together with a hint of that classic Asian cooking vibe. If you’re looking for a seafood dinner that’s both easy and packed with flavor, this is the one for you.
Why I Like this Recipe
1. I love how this recipe brings a perfect mix of spicy, tangy, and sweet flavors that just hit all the right spots. The lemongrass and lime give a lively kick that I really enjoy.
2. I like how simple it is to prep and cook, even though it has tons of flavor. I can whip it up after a long day without feeling overwhelmed by the steps.
3. I really appreciate that the grilled shrimp come out wonderfully charred and juicy, and when they’re paired with the stir-fried rice – it’s honestly one of my fav comfort meals.
4. I dig how using fresh ingredients like basil and red bell pepper makes the dish feel light and vibrant, even though it’s packed with so many bold tastes.
Ingredients
- Shrimp: Lean protein that is low in fat and helps build muscle.
- Lemongrass: Adds a bright citrus flavor and fresh aroma that is really unique.
- Thai chilies: Provide a fiery kick, natural antioxidants and a boost to your metabolism.
- Jasmine rice: A fragrant carbohydrate that absorbs flavors well and gives energy.
- Sweet basil: Offers sweet herbal notes with beneficial antioxidants for overall health.
- Lime: Brings a sour brightness, vitamin C and nicely balances the rich flavors.
- Garlic: Adds robust flavor and natural compounds that may support immunity and heart health.
Ingredient Quantities
- 1 lb shrimp, peeled and deveined
- 2 stalks lemongrass, finely chopped (white part only)
- 2-3 Thai chilies, thinly sliced (adjust based on heat preference)
- 3 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- 2 teaspoons vegetable oil (plus extra for rice)
- 1 cup jasmine rice, cooked and cooled (preferably a day old)
- 1 small onion, thinly sliced
- 1 red bell pepper, diced
- 1/2 cup sweet basil leaves (roughly torn)
- Salt and pepper to taste
- Extra lime wedges, for garnish
How to Make this
1. In a large bowl, mix the shrimp with the finely chopped lemongrass, thinly sliced Thai chilies, minced garlic, fish sauce, soy sauce, brown sugar, lime juice and 2 teaspoons of vegetable oil. Let it sit for about 15 minutes to marinate.
2. Meanwhile, heat up your grill pan on medium-high heat and lightly oil it. Make sure its really hot before you add the shrimp.
3. Once the pan is hot, grill the shrimp for about 2 to 3 minutes on each side until they are nicely charred and cooked through.
4. In a wok or a large skillet, add a little extra vegetable oil and heat it over medium heat. Toss in the thinly sliced onion and diced red bell pepper and saute until they soften.
5. Now add the day-old, cooked jasmine rice and break up any clumps while tossing it with the onions and bell pepper.
6. Season the rice with salt and pepper to taste, stirring well so everything is evenly combined.
7. Next, stir in the roughly torn sweet basil leaves and let them warm through; the basil really brings a fresh flavor to the dish.
8. Once everything is ready, plate a generous serving of lime fried rice and top it with the grilled shrimp. Serve it with extra lime wedges on the side for a zingy finish.
9. Enjoy your meal and have fun sharing it with family and friends!
Equipment Needed
1. Large mixing bowl – you need this to mix the shrimp with marinades that pack good protein and vitamins
2. Cutting board – essential for safely prepping all the herbs, chillies, garlic and veggies
3. Chef’s knife – used for chopping the lemongrass, Thai chillies, garlic, onion, and red bell pepper
4. Measuring spoons and cups – helps keep the fish sauce, soy sauce, lime juice and sugar in perfect balance
5. Grill pan – requires a super hot surface to get that nice char on the shrimp
6. Tongs – makes turning the shrimp easier and keeps things safe on the grill
7. Wok or large skillet – for sautéing the onion and bell pepper and mixing in that day-old rice
8. Spatula – needed for stirring and breaking up the rice clumps as you cook
9. Serving plate – so you can beautifully present your tasty lime fried rice topped with grilled shrimp
FAQ
Thai Chili Lemongrass Grilled Shrimp With Sweet Basil & Lime Fried Rice Recipe Substitutions and Variations
- For the lemongrass, you can substitute with a mix of lemon zest and a pinch of ginger to still give that fresh citrus kick.
- If you dont have Thai chilies, try using jalapeños or a little cayenne pepper for a similar heat level.
- If fish sauce is unavailable, a blend of soy sauce and a tiny bit of anchovy paste works pretty well to bring in that umami flavor.
- Instead of sweet basil, you can use Thai basil or even regular basil if you dont have the sweet variety on hand.
Pro Tips
1. Try marinating the shrimp a bit longer if you have extra time so the flavors really get to work and soak into the meat a bit more.
2. Always make sure your grill pan is super hot before placing the shrimp on it cause if it’s not hot enough, well they can stick and not get that nice char you want.
3. Use day-old jasmine rice if you can, coz fresh rice can turn mushy when stir-fried and ruin the texture of the dish.
4. Adjust the number of Thai chilies based on how spicy you like your food; you can always add a little more lime juice to balance out extra heat if needed.

Thai Chili Lemongrass Grilled Shrimp With Sweet Basil & Lime Fried Rice Recipe
I can't wait to share my Grilled Shrimp recipe with you. Fresh shrimp get the perfect lift from zesty lime juice, sharp lemongrass, and a hint of Thai chilies. A splash of fish sauce and a pinch of brown sugar — mixed with garlic and jasmine rice — creates a bright, flavorful dish that will spark your curiosity.
4
servings
350
kcal
Equipment: 1. Large mixing bowl – you need this to mix the shrimp with marinades that pack good protein and vitamins
2. Cutting board – essential for safely prepping all the herbs, chillies, garlic and veggies
3. Chef’s knife – used for chopping the lemongrass, Thai chillies, garlic, onion, and red bell pepper
4. Measuring spoons and cups – helps keep the fish sauce, soy sauce, lime juice and sugar in perfect balance
5. Grill pan – requires a super hot surface to get that nice char on the shrimp
6. Tongs – makes turning the shrimp easier and keeps things safe on the grill
7. Wok or large skillet – for sautéing the onion and bell pepper and mixing in that day-old rice
8. Spatula – needed for stirring and breaking up the rice clumps as you cook
9. Serving plate – so you can beautifully present your tasty lime fried rice topped with grilled shrimp
Ingredients
-
1 lb shrimp, peeled and deveined
-
2 stalks lemongrass, finely chopped (white part only)
-
2-3 Thai chilies, thinly sliced (adjust based on heat preference)
-
3 cloves garlic, minced
-
1 tablespoon fish sauce
-
1 tablespoon soy sauce
-
1 tablespoon brown sugar
-
Juice of 1 lime
-
2 teaspoons vegetable oil (plus extra for rice)
-
1 cup jasmine rice, cooked and cooled (preferably a day old)
-
1 small onion, thinly sliced
-
1 red bell pepper, diced
-
1/2 cup sweet basil leaves (roughly torn)
-
Salt and pepper to taste
-
Extra lime wedges, for garnish
Directions
- In a large bowl, mix the shrimp with the finely chopped lemongrass, thinly sliced Thai chilies, minced garlic, fish sauce, soy sauce, brown sugar, lime juice and 2 teaspoons of vegetable oil. Let it sit for about 15 minutes to marinate.
- Meanwhile, heat up your grill pan on medium-high heat and lightly oil it. Make sure its really hot before you add the shrimp.
- Once the pan is hot, grill the shrimp for about 2 to 3 minutes on each side until they are nicely charred and cooked through.
- In a wok or a large skillet, add a little extra vegetable oil and heat it over medium heat. Toss in the thinly sliced onion and diced red bell pepper and saute until they soften.
- Now add the day-old, cooked jasmine rice and break up any clumps while tossing it with the onions and bell pepper.
- Season the rice with salt and pepper to taste, stirring well so everything is evenly combined.
- Next, stir in the roughly torn sweet basil leaves and let them warm through; the basil really brings a fresh flavor to the dish.
- Once everything is ready, plate a generous serving of lime fried rice and top it with the grilled shrimp. Serve it with extra lime wedges on the side for a zingy finish.
- Enjoy your meal and have fun sharing it with family and friends!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 4
- Calories: 350kcal
- Fat: 8g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 4g
- Cholesterol: 150mg
- Sodium: 600mg
- Potassium: 400mg
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 5g
- Protein: 25g
- Vitamin A: 500IU
- Vitamin C: 20mg
- Calcium: 40mg
- Iron: 2mg