The aroma of sizzling shrimp mingling with the vibrant scents of lemongrass and lime fills the air, instantly transporting you to a sun-kissed Thai beach. This Thai Chili Lemongrass Grilled Shrimp with Sweet Basil & Lime Fried Rice is not only a delight to taste but also a feast for the senses, and it takes just about 45 minutes to prepare. The unique blend of flavors and textures makes it a dish that everyone will love.
This recipe is perfect for anyone looking to impress guests at dinner parties or elevate a weeknight meal. It’s ideal for summer barbecues or cozy family dinners. You can prepare the rice and shrimp marinade ahead of time, making it easy to assemble when you’re ready to eat.
Why You’ll Love This Recipe
- The shrimp are grilled to perfection, achieving a juicy and smoky flavor.
- Day-old jasmine rice enhances the fried rice’s texture, making it fluffy and delicious.
- The combination of lime and sweet basil gives the dish a refreshing and aromatic lift.
- It’s a quick recipe that brings exotic Thai flavor right to your kitchen.
What You’ll Need
Gather these ingredients to prepare the dish.
For the Grilled Shrimp
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons lemongrass, finely minced
- 1 tablespoon Thai chili paste (Nam Prik Pao)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1 tablespoon vegetable oil (for grilling)
For the Lime Fried Rice
- 3 cups cooked jasmine rice (preferably day-old)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, bell pepper)
- 3 green onions, sliced
- ¼ cup fresh basil leaves, chopped
- 1 tablespoon lime juice
- Salt and pepper, to taste
Note: Day-old rice works best for frying.
Substitutions & Swaps
- Shrimp: Can use chicken or tofu.
- Fish sauce: Substitute with soy sauce for a vegetarian option.
- Jasmine rice: Long-grain rice works as an alternative.
- Basil: Thai basil offers a more authentic flavor.
How to Make It
Follow these easy steps to create a flavorful dish.
1. Mix marinade
In a mixing bowl, combine the minced lemongrass, Thai chili paste, fish sauce, lime juice, and sugar. Whisk until well combined.
2. Marinate the shrimp
Add the peeled and deveined shrimp to the marinade. Toss to coat all the shrimp evenly. Let them marinate for at least 20 minutes (or longer for a bigger flavor).
3. Cook the fried rice
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium heat. Add minced garlic and sauté until fragrant.
4. Add mixed vegetables
Toss in the mixed vegetables and stir-fry for 3–4 minutes until they are tender.
5. Stir in rice
Increase the heat to high and add the cooked jasmine rice, stirring well to mix the vegetables. Break up any clumps of rice.
6. Flavor the rice
Pour in the lime juice, and season with salt and pepper to taste. Stir in the chopped basil and green onions. Keep cooking for an additional 3–5 minutes until the rice is heated through. Set aside.
7. Preheat grill
Heat a grill or a grill pan over medium-high heat, brushing lightly with vegetable oil.
8. Grill the shrimp
Once hot, grill the marinated shrimp for about 2–3 minutes on each side, or until opaque and cooked through.
9. Serve
Arrange the grilled shrimp over a bed of lime fried rice for a splendid presentation.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, shrimp does not freeze well after cooking.
Reheat: Microwave for 1-2 minutes until warm.
Tips for Best Results
- Use fresh shrimp for the best texture and flavor.
- Allow the shrimp to marinate longer for deeper flavor.
- Serve immediately for optimal freshness and warmth.
- Garnish with additional lime wedges for extra zing.
Serving Suggestions
- Pair with a cool cucumber salad on hot days.
- Enjoy alongside a chilled glass of white wine.
- Serve at a summer barbecue as a crowd-pleaser.
