Welcome to a culinary adventure that will take your taste buds on a vibrant trip through the streets of Thailand! If you’re a fan of bold flavors, refreshing herbs, and zesty citrus notes, then this recipe is for you. The Thai Chili Lemongrass Grilled Shrimp with Sweet Basil & Lime Fried Rice is not only an absolute delight for seafood lovers but also a perfect balance of spicy, tangy, and umami flavors. Whether you’re planning a weekend dinner or looking for a new dish to impress guests, this recipe brings an authentic taste of Thai cuisine right to your table!
Introduction
Originating from Thailand, this Thai Chili Lemongrass Grilled Shrimp with Sweet Basil & Lime Fried Rice showcases a blend of fresh herbs, spicy peppers, and citrusy lime—a combination that’s deeply rooted in Thai culinary tradition. This dish is all about balance—each bite is packed with layers of flavors that harmonize perfectly. The shrimp is marinated in a vibrant mix of lemongrass, chili paste, and fresh herbs, making it succulent and aromatic. Paired with a fragrant basil and lime fried rice, it’s a meal that’s sure to please anyone who loves bold and zesty dishes.
For those who love shrimp dishes and Asian-inspired cuisine, this is a must-try recipe. Be sure to check out other related recipes on Ultimate Cowboy Casserole or explore the flavorful world of Red Lobster Sausage Balls for more delicious inspirations.
Ingredients for Thai Chili Lemongrass Grilled Shrimp with Sweet Basil & Lime Fried Rice
- 1 lb large shrimp – peeled & cleaned
- 4 cups cooked rice (your choice on variety)
For the Marinade:
- 1/4 cup fish sauce (or oyster sauce if fish sauce is unavailable)
- 1/4 cup fresh lime (or lemon) juice
- 1 TBS chili paste (sambal oelek or sriracha)
- 1 stalk lemongrass (or the zest of half a lemon) – bruised and sliced
- 1 red or green jalapeno – seeded & diced
- 2 serrano peppers – seeded and diced
- 20 Thai basil leaves – diced
- 1/4 cup sugar
- 1 TBS oil (olive oil or your preferred oil)
- 4 garlic cloves – minced
For the Rice:
- 1 TBS chili garlic paste (or sambal oelek or sriracha)
- 30 Thai sweet basil leaves
- 1 ear corn – kernels cut from the cob (optional)
- 1 bunch mushrooms – bunashimeji, enoki, or chopped white mushrooms (optional)
- 2 limes – freshly squeezed
- Fresh cilantro for garnish
- 4 TBS oil (olive oil recommended)
- 3 shallots – diced
- 4 scallions – sliced thinly
- 6 garlic cloves – minced
- 2 red jalapenos – seeded and chopped
- 2 TBS fish sauce
- 3 TBS oyster sauce
- 1 red bell pepper – seeded and chopped
How to Make Thai Chili Lemongrass Grilled Shrimp – Step by Step
Step 1: Prepare the Rice
Cook your preferred variety of rice to yield 4 cups of cooked rice. Set it aside to cool slightly.
Step 2: Clean the Shrimp
Peel and clean the shrimp thoroughly. Pat them dry with a paper towel.
Step 3: Marinate the Shrimp
In a large mixing bowl, whisk together fish sauce, lime juice, and sugar until the sugar is fully dissolved. Add the chili paste, bruised and sliced lemongrass, jalapeno, serrano peppers, chopped basil, oil, and garlic. Toss in the shrimp, ensuring they’re well coated. Marinate in a glass bowl or resealable bag in the fridge for at least an hour (preferably 3-4 hours).
Step 4: Grill the Shrimp
Heat a grill or a grill pan over high heat. Cook the shrimp until just cooked through, flipping once to ensure they’re evenly cooked. They should be firm, opaque, and slightly charred on the outside.
Step 5: Prepare the Fried Rice
In a large wok or sauté pan, heat the oil over medium heat. Add the shallots, garlic, scallions, jalapenos, bell pepper, corn, and mushrooms. Sauté until fragrant, about 3 minutes. Add the fish sauce, oyster sauce, and chili garlic paste, stirring well to combine.
Step 6: Add the Rice and Basil
Toss in the cooked rice and half of the chopped basil. Mix thoroughly to ensure the rice is well seasoned. Just before serving, stir in the remaining basil and squeeze the juice of half a lime over the mixture.
Step 7: Plate and Serve
Serve a generous portion of fried rice on each plate, topped with several grilled shrimp. Garnish with fresh cilantro and a squeeze of lime. Enjoy your flavorful Thai-inspired feast!
Helpful Tips for Thai Chili Lemongrass Grilled Shrimp
- For an extra layer of flavor, consider using fresh lemongrass instead of lemon zest. It infuses the marinade with a unique citrusy aroma that’s irreplaceable.
- Use a charcoal grill for a smoky flavor that complements the spice and herbs in the marinade.
Cooking Tips for the Best Thai Chili Lemongrass Grilled Shrimp
- Don’t over-marinate the shrimp. While it’s good to infuse flavor, leaving them in the acidic marinade for too long can result in a mushy texture.
- Use a non-stick grill or oil the grill grates to prevent the shrimp from sticking.
Serving Suggestions for Thai Chili Lemongrass Grilled Shrimp
This dish pairs well with a refreshing cucumber salad or spicy mango salsa. For a complete Thai meal experience, serve with Tom Yum Soup and Spring Rolls. Enjoy with a light, crisp Riesling or an iced Thai iced tea to balance the spice.
Nutritional Information
This dish is rich in protein from shrimp and packed with vitamins and antioxidants from fresh herbs and vegetables. It’s a low-calorie, nutrient-dense meal option.
Nutritional Information (per serving):
- Calories: 340
- Fat: 12g
- Carbs: 22g
- Protein: 30g
- Vitamins: A, C, K
Storage and Leftovers for Thai Chili Lemongrass Grilled Shrimp
To store, keep the shrimp and rice separate in airtight containers in the refrigerator. Reheat the shrimp in a hot skillet and the rice in a microwave or stovetop with a sprinkle of water.
Frequently Asked Questions (FAQs) for Thai Chili Lemongrass Grilled Shrimp
- Can I use chicken instead of shrimp?
Absolutely! Chicken thighs or breasts would work well as a substitute. - How spicy is this dish?
It’s moderately spicy, but you can adjust the heat by reducing the amount of chili paste and peppers. - What’s the best way to reheat this?
Reheat the shrimp in a skillet to keep them juicy and tender. The rice can be microwaved with a little water. - Can I make this ahead of time?
Yes, you can marinate the shrimp and prep the rice a day in advance for quicker assembly.
Related Recipes for Thai Cuisine Lovers
Conclusion
I hope you enjoy making this Thai Chili Lemongrass Grilled Shrimp with Sweet Basil & Lime Fried Rice as much as I enjoyed sharing it. Let me know your thoughts and any variations you’d recommend. Happy cooking! 🍤
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Thai Chili Lemongrass Grilled Shrimp with Lime Fried Rice
Description
Welcome to a culinary adventure that will take your taste buds on a vibrant trip through the streets of Thailand! If you’re a fan of bold flavors, refreshing herbs, and zesty citrus notes, then this recipe is for you. The Thai Chili Lemongrass Grilled Shrimp with Sweet Basil & Lime Fried Rice is not only an absolute delight for seafood lovers but also a perfect balance of spicy, tangy, and umami flavors. Whether you’re planning a weekend dinner or looking for a new dish to impress guests, this recipe brings an authentic taste of Thai cuisine right to your table!
Ingredients
- 1 lb large shrimp – peeled & cleaned
- 4 cups cooked rice (your choice on variety)
For the Marinade:
- 1/4 cup fish sauce (or oyster sauce if fish sauce is unavailable)
- 1/4 cup fresh lime (or lemon) juice
- 1 TBS chili paste (sambal oelek or sriracha)
- 1 stalk lemongrass (or the zest of half a lemon) – bruised and sliced
- 1 red or green jalapeno – seeded & diced
- 2 serrano peppers – seeded and diced
- 20 Thai basil leaves – diced
- 1/4 cup sugar
- 1 TBS oil (olive oil or your preferred oil)
- 4 garlic cloves – minced
For the Rice:
- 1 TBS chili garlic paste (or sambal oelek or sriracha)
- 30 Thai sweet basil leaves
- 1 ear corn – kernels cut from the cob (optional)
- 1 bunch mushrooms – bunashimeji, enoki, or chopped white mushrooms (optional)
- 2 limes – freshly squeezed
- Fresh cilantro for garnish
- 4 TBS oil (olive oil recommended)
- 3 shallots – diced
- 4 scallions – sliced thinly
- 6 garlic cloves – minced
- 2 red jalapenos – seeded and chopped
- 2 TBS fish sauce
- 3 TBS oyster sauce
- 1 red bell pepper – seeded and chopped
Instructions
Step 1: Prepare the Rice
Cook your preferred variety of rice to yield 4 cups of cooked rice. Set it aside to cool slightly.
Step 2: Clean the Shrimp
Peel and clean the shrimp thoroughly. Pat them dry with a paper towel.
Step 3: Marinate the Shrimp
In a large mixing bowl, whisk together fish sauce, lime juice, and sugar until the sugar is fully dissolved. Add the chili paste, bruised and sliced lemongrass, jalapeno, serrano peppers, chopped basil, oil, and garlic. Toss in the shrimp, ensuring they’re well coated. Marinate in a glass bowl or resealable bag in the fridge for at least an hour (preferably 3-4 hours).
Step 4: Grill the Shrimp
Heat a grill or a grill pan over high heat. Cook the shrimp until just cooked through, flipping once to ensure they’re evenly cooked. They should be firm, opaque, and slightly charred on the outside.
Step 5: Prepare the Fried Rice
In a large wok or sauté pan, heat the oil over medium heat. Add the shallots, garlic, scallions, jalapenos, bell pepper, corn, and mushrooms. Sauté until fragrant, about 3 minutes. Add the fish sauce, oyster sauce, and chili garlic paste, stirring well to combine.
Step 6: Add the Rice and Basil
Toss in the cooked rice and half of the chopped basil. Mix thoroughly to ensure the rice is well seasoned. Just before serving, stir in the remaining basil and squeeze the juice of half a lime over the mixture.
Step 7: Plate and Serve
Serve a generous portion of fried rice on each plate, topped with several grilled shrimp. Garnish with fresh cilantro and a squeeze of lime. Enjoy your flavorful Thai-inspired feast!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- For an extra layer of flavor, consider using fresh lemongrass instead of lemon zest. It infuses the marinade with a unique citrusy aroma that’s irreplaceable.
- Use a charcoal grill for a smoky flavor that complements the spice and herbs in the marinade.
