THAI LEMONGRASS SHRIMP
Thai Lemongrass Shrimp is a zesty, aromatic dish that captures the essence of Thai cuisine with minimal ingredients and maximum impact. Fresh shrimp are tossed with fragrant lemongrass, sharp garlic, salty fish sauce and tangy lime juice, creating a flavour-packed bite in every forkful. It’s perfect for a quick or a vibrant, healthy and satisfying appetiser. This single-serving recipe is ideal for a weeknight treat or an elegant starter, showcasing how a few Thai staples can deliver gourmet-level results in minutes. Serve it as it is, over jasmine rice or wrapped in lettuce for a refreshing twist. Whether you’re looking for something low-carb, protein-rich or simply bold in flavour, Thai Lemongrass Shrimp is a go-to that beautifully balances citrus, savoury and umami.
RECIPE CATEGORY
Main Course
SERVING SIZE
1
CUISINE
Thai
PREPARATION/TECHNIQUES
Sauté
OCCASION/HOLIDAY
Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Low Fat
DISH TYPE
Protein Shakes
INGREDIENTS
Here is a list of ingredients for Thai Lemongrass Shrimp:
- 5–6 medium shrimp, peeled
- ½ teaspoon lemongrass, chopped
- ½ teaspoon garlic, minced
- ½ teaspoon fish sauce
- ½ teaspoon lime juice
FULL NUTRITIONAL INFORMATION
- Calories: 22.1 kcal
- Protein: 3.9 g
- Fat: 0.3 g
- Carbohydrates: 1 g
- Sugars: 0.2 g
- Sodium: 389 mg
- Potassium: 36.4 mg
- Cholesterol: 44.4 mg
- Calcium: 30.2 mg
- Iron: 0.5 mg
PREPARATION
These steps are followed for the preparation of Thai Lemongrass Shrimp:
- Prep The Ingredients: Peel and devein the shrimp. Finely chop the lemongrass and mince the garlic.
- Heat The Pan: Place a small non-stick skillet over medium heat and add a teaspoon of oil.
- Sauté Aromatics: Add chopped lemongrass and minced garlic. Sauté for 30–60 seconds until fragrant.
- Add The Shrimp: Toss in the shrimp and cook for 2–3 minutes on one side until they curl and turn pink.
- Flip And Flavour: Flip the shrimp and add fish sauce and lime juice. Cook for another 1–2 minutes until fully opaque and cooked through.
- Toss And Finish: Stir well to coat the shrimp in the aromatic sauce.
- Serve Immediately: Plate and garnish with coriander, spring onions or a wedge of lime if desired.
PREP TIME
5 minutes
COOKING TIME
6 minutes
TIPS
- Use Fresh Lemongrass: Opt for tender inner stalks and finely mince for maximum flavour release.
- Don’t Overcook Shrimp: Shrimp cook quickly and remove from heat once they are opaque and curled.
- Balance Acidity: If lime is too sharp, add a pinch of sugar to round the flavour.
- Infuse More Flavour: Let the shrimp marinate in the mixture for 10 minutes before cooking for a deeper taste.
- Add Heat: Include sliced Thai chillies or a pinch of red pepper flakes if you like spicy food.
VARIATIONS
- Vegan Option: Replace shrimp with tofu and fish sauce with soy or vegan fish sauce.
- Sweet Citrus: Add orange zest or juice for a mellow citrus contrast.
- Grilled Version: Thread shrimp onto skewers and grill for a smoky twist.
- Add Veggies: Stir in sliced bell peppers, snap peas or baby spinach.
- Rice Pairing: Serve over jasmine rice, brown rice or cauliflower rice for a complete meal.
- Herb Finish: Top with Thai basil or mint for added brightness.
- Saucy Style: Double the fish sauce and lime juice and add a splash of water to create a dipping-style sauce.
- Low-Sodium: Use reduced-sodium fish sauce or substitute with coconut aminos.
PREPPING AND STORAGE
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Reheating: Gently reheat in a skillet over low heat for best texture. Avoid microwaving to prevent rubbery shrimp.
- Freezing: Not recommended once cooked. If needed, freeze raw marinated shrimp for up to 1 month.
- Meal Prep Tip: Prep the marinade and shrimp ahead, then cook fresh before serving.
- Avoid Overcrowding: Cook shrimp in batches if doubling the recipe to maintain sear and texture.