Lemongrass and Sriracha Grilled Shrimp is a delightful dish that brings together the vibrant flavors of lemongrass and spicy Sriracha to create a mouthwatering seafood experience. Perfect for summer barbecues, family gatherings, or quick weeknight dinners, this recipe showcases the unique qualities of fresh shrimp while being quick and easy to prepare. With just a few ingredients, you can impress your guests or treat yourself to a delicious meal.
Why You’ll Love This Recipe
- Quick and Easy: This recipe takes only 30 minutes from prep to plate, making it ideal for busy weeknights.
- Flavor Explosion: The combination of lemongrass and Sriracha creates an unforgettable taste that will have everyone coming back for more.
- Versatile Serving Options: Serve as an appetizer, main dish, or even in tacos for added variety.
- Healthy and Wholesome: Low in calories but high in protein, this dish fits perfectly into a balanced diet.
- Perfect for Grilling: Ideal for outdoor parties or casual gatherings where grilling is the highlight.
Tools and Preparation
Before diving into cooking, gather your tools to make the process smooth and enjoyable.
Essential Tools and Equipment
- Grill or grill pan
- Skewers
- Mixing bowl
- Basting brush
- Knife
Importance of Each Tool
- Grill or grill pan: Essential for achieving that perfect char and smoky flavor on the shrimp.
- Skewers: Help keep the shrimp together during grilling, ensuring even cooking.
- Mixing bowl: A must-have for combining marinade ingredients effortlessly.
Ingredients
For the Shrimp
- 1 lb (500g) tiger prawn or jumbo prawn (peeled, deveined, tails intact)
- oil (for brushing)
- 2 tablespoons fish sauce
- 1 lemongrass (white part only, grated)
- 1 tablespoon powdered sugar
- 1 teaspoon Sriracha
- 1 big clove garlic (finely minced)
- 1 1/2 tablespoons chili garlic sauce
- 1 tablespoon water
- 1/2 tablespoon chopped cilantro leaves
- 1 small calamansi (extract the juice (or 1 wedge lime))
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Lemongrass and Sriracha Grilled Shrimp
Step 1: Prepare the Shrimp
Clean the shrimp under cold running water. Pat them dry with paper towels. Transfer the shrimp to a mixing bowl.
Step 2: Make the Marinade
Add all marinade ingredients to the bowl with shrimp. Stir well to ensure all shrimp are evenly coated. Allow them to marinate for 15 minutes.
Step 3: Skewer the Shrimp
Thread three marinated shrimp onto each skewer. Brush the surface of each shrimp lightly with oil.
Step 4: Grill the Shrimp
Preheat your grill to medium-high heat. Place skewers on the grill and cook for about 3–4 minutes on each side until they are charred and cooked through.
Step 5: Serve
Remove from grill and serve immediately. Enjoy with a dipping sauce if desired!
How to Serve Lemongrass and Sriracha Grilled Shrimp
Serving Lemongrass and Sriracha Grilled Shrimp can elevate your dining experience. This dish is versatile and pairs beautifully with various accompaniments that enhance its flavors.
As a Main Dish
- Serve the grilled shrimp on a bed of steamed jasmine rice for a fragrant and filling meal.
- Pair with a fresh green salad drizzled with a light vinaigrette to balance the spiciness of the shrimp.
In Lettuce Wraps
- Use large lettuce leaves to wrap the shrimp along with toppings like shredded carrots and chopped peanuts for a crunchy, refreshing bite.
- Add a squeeze of lime juice for an extra zing.
With Dipping Sauces
- Offer a side of sweet chili sauce or peanut sauce for dipping. The sweetness complements the heat from the Sriracha.
- A drizzle of soy sauce mixed with lime juice can also enhance the flavor profile.
Over Noodles
- Serve the shrimp over rice noodles tossed in sesame oil and vegetables for an Asian-inspired dish.
- Garnish with cilantro or green onions for added freshness.
How to Perfect Lemongrass and Sriracha Grilled Shrimp
To ensure your Lemongrass and Sriracha Grilled Shrimp turns out perfectly every time, consider these helpful tips.
- Use fresh lemongrass: Fresh lemongrass provides a vibrant flavor that dried alternatives cannot match.
- Don’t overcrowd the grill: Give each shrimp enough space on the grill to cook evenly and achieve that desired charred effect.
- Adjust marinade time: For stronger flavors, marinate longer than 15 minutes if you have time, but avoid more than 1 hour to prevent mushy shrimp.
- Check doneness carefully: Shrimp are done when they turn opaque and form a tight C shape; overcooking can lead to rubbery texture.
- Brush with oil: Lightly brushing oil on the shrimp before grilling helps prevent sticking while enhancing flavor.
- Experiment with spices: Feel free to mix in other spices like paprika or cumin in your marinade for additional depth of flavor.
Best Side Dishes for Lemongrass and Sriracha Grilled Shrimp
Pairing side dishes with your Lemongrass and Sriracha Grilled Shrimp can create a well-rounded meal. Here are some excellent options to consider.
- Coconut Rice – Fragrant rice cooked in coconut milk adds creaminess that complements spicy shrimp well.
- Grilled Vegetables – Assorted seasonal vegetables like bell peppers and zucchini grilled alongside shrimp add color and nutrition.
- Asian Slaw – A crunchy slaw made from cabbage, carrots, and sesame dressing provides freshness and crunch against the grilled flavors.
- Quinoa Salad – A light quinoa salad with cucumber, tomatoes, and herbs adds protein while keeping things healthy.
- Corn on the Cob – Grilled corn brushed with lime butter enhances sweetness that pairs nicely with spicy dishes.
- Mango Salsa – A fresh mango salsa adds sweetness, acidity, and texture that balances the heat from Sriracha beautifully.
Common Mistakes to Avoid
When making Lemongrass and Sriracha Grilled Shrimp, it’s essential to avoid common pitfalls that can affect the dish’s final flavor and texture.
- Over-marinating the shrimp: Marinating shrimp for too long can lead to a mushy texture. Stick to the recommended 15 minutes for optimal flavor without compromising texture.
- Using dried lemongrass: Fresh lemongrass is crucial for the best flavor. If you only have dried lemongrass, use it sparingly, as its flavor is much more concentrated.
- Skipping the oil brush: Brushing the shrimp with oil before grilling prevents sticking and enhances browning. Don’t skip this step!
- Not preheating the grill: A hot grill is key for achieving those beautiful char marks. Preheat your grill for at least 10 minutes before cooking.
- Ignoring doneness: Overcooked shrimp become tough. Cook until they turn pink and opaque, which usually takes 2-3 minutes per side.
Refrigerator Storage
- Store leftover grilled shrimp in an airtight container.
- They can be kept in the refrigerator for up to 2 days.
Freezing Lemongrass and Sriracha Grilled Shrimp
- Place the cooked shrimp in a freezer-safe container or bag.
- They can be frozen for up to 2 months. Make sure to remove as much air as possible from bags.
Reheating Lemongrass and Sriracha Grilled Shrimp
- Oven: Preheat your oven to 350°F (175°C). Place shrimp on a baking sheet and cover with foil to retain moisture. Heat for about 10 minutes.
- Microwave: Use a microwave-safe plate and cover with a damp paper towel. Heat in short intervals of 30 seconds until warm, being careful not to overcook.
- Stovetop: Heat a skillet over medium heat, add a little oil, and sauté the shrimp briefly until warmed through.
Frequently Asked Questions
Can I use other types of shrimp for Lemongrass and Sriracha Grilled Shrimp?
Yes, you can use any large shrimp variety. Just ensure they are fresh or properly thawed if frozen.
What can I serve with Lemongrass and Sriracha Grilled Shrimp?
These grilled shrimp pair well with jasmine rice, noodle salads, or fresh vegetable sides.
How spicy is Lemongrass and Sriracha Grilled Shrimp?
The level of spiciness depends on how much Sriracha you add. Adjust according to your taste preferences.
Can I marinate overnight?
While it’s possible to marinate overnight, it’s best to limit it to avoid altering the texture of the shrimp.
Final Thoughts
This Lemongrass and Sriracha Grilled Shrimp recipe combines vibrant flavors that are both exotic and familiar. It’s perfect for quick weeknight dinners or weekend gatherings. Feel free to customize by adding more spices or vegetables according to your taste! Give this delicious grilled shrimp a try—you won’t regret it!
Lemongrass and Sriracha Grilled Shrimp
Lemongrass and Sriracha Grilled Shrimp is a tantalizing dish that perfectly marries the fragrant essence of lemongrass with the bold heat of Sriracha. This quick and easy recipe is ideal for summer barbecues, family gatherings, or a speedy weeknight meal. With just a handful of ingredients and minimal prep time, you’ll create a mouthwatering seafood delight that impresses both guests and your palate. Each bite bursts with flavor, making it an excellent choice for any occasion—whether served as an appetizer, main dish, or in fresh tacos. Experience the unique qualities of shrimp grilled to perfection and enhanced with a zesty marinade that will keep everyone coming back for more.
- Total Time: 23 minutes
- Yield: Serves approximately four people 1x
Ingredients
- 1 lb tiger prawn (peeled, deveined)
- 2 tablespoons fish sauce
- 1 lemongrass stalk (grated)
- 1 tablespoon sugar
- 1 teaspoon Sriracha
- 1 clove garlic (minced)
- 1 ½ tablespoons chili garlic sauce
- 1 small calamansi juice (or lime wedge)
Instructions
- Rinse shrimp under cold water and pat dry.
- Combine all marinade ingredients in a mixing bowl with the shrimp; stir to coat evenly. Marinate for 15 minutes.
- Skewer three marinated shrimp on each skewer and brush lightly with oil.
- Preheat grill to medium-high heat; grill skewers for about 3–4 minutes on each side until charred and cooked through.
- Serve immediately, optionally with dipping sauces.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 4 skewers (approx. 200g)
- Calories: 280
- Sugar: 2g
- Sodium: 890mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 210mg