Name: Thai Chili Lemongrass Grilled Shrimp with Lime Fried Rice - Grilled Shrimp Recipes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tablespoons lemongrass paste; 2 cloves garlic, minced; 1 tablespoon Thai chili paste (or sriracha for a milder version); 1 tablespoon soy sauce; 1 tablespoon honey; Zest and juice of 1 lime; 2 tablespoons vegetable oil; 2 cups cooked jasmine rice (preferably day-old); 1 egg, lightly beaten; 1/4 cup chopped scallions; 1/4 cup chopped cilantro; Salt and pepper, to taste; Lime wedges for serving

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Grilled shrimp recipes like this one are pure weeknight magic. These Thai chili lemongrass grilled shrimp come together fast, taste bright and bold, and leave your kitchen smelling like a tropical vacation. If you’re chasing flavor without the fuss, you’re in the right place. We’re pairing the shrimp with a citrusy lime fried rice that knows how to pull its weight. It’s the kind of side dish that doesn’t play backup—it shares the spotlight. You get smoky, garlicky shrimp heat balanced with zingy, zesty grains. Honestly, I could eat this on repeat and not get bored. This grilled shrimp dinner fits into all kinds of nights. Laid-back dinner party? Check. Dinner-for-one victory meal? Double check. If you love recipes grilled to perfection, shrimp recipes with rice, or even just Thai shrimp recipes, this one’s ready to meet you halfway. Even if you’ve only ever made recipes with grilled chicken, trust me—shrimp is about to win you over.

1) Key Takeaways
2) Easy Thai Chili Lemongrass Grilled Shrimp with Lime Fried Rice Recipe
3) Ingredients for Thai Chili Lemongrass Grilled Shrimp with Lime Fried Rice
4) How to Make Thai Chili Lemongrass Grilled Shrimp with Lime Fried Rice
5) Tips for Making Thai Chili Lemongrass Grilled Shrimp with Lime Fried Rice
6) Making Thai Chili Lemongrass Grilled Shrimp with Lime Fried Rice Ahead of Time
7) Storing Leftover Thai Chili Lemongrass Grilled Shrimp with Lime Fried Rice
8) Try these Main Course recipes next!
9) Thai Chili Lemongrass Grilled Shrimp with Lime Fried Rice
10) Nutrition

1) Key Takeaways

A grilled shrimp recipe that’s bold, quick, and big on flavor.
Perfect pairing of spicy shrimp and lime-infused fried rice.
Flexible enough for dinner parties or solo weeknight meals.
Prep time is minimal and the flavors are unforgettable.

2) Easy Thai Chili Lemongrass Grilled Shrimp with Lime Fried Rice Recipe

If someone told me I could only make one grilled shrimp recipe for the rest of the year, I’d probably cry a little, then make this one. Thai chili lemongrass grilled shrimp meets zesty lime fried rice in a dinner that tastes like it took hours but comes together quicker than you’d expect.

The shrimp gets coated in a bold marinade with garlic, soy, honey, and chili heat. Then, it hits a hot grill for those smoky, charred edges we all crave. And the rice? It’s got a gentle lime twist, plus eggs, scallions, and cilantro to tie everything together. It’s not trying too hard. It just works.

I’ve made this for guests and on tired Tuesday nights, and every time it hits the mark. It’s part grilled shrimp dinner, part weeknight hero. You don’t have to be an expert to pull this off—just hungry and ready to grill.

3) Ingredients for Thai Chili Lemongrass Grilled Shrimp with Lime Fried Rice

Large shrimp: Go for peeled and deveined, tail-on or off, your call. You want them to soak up the marinade like little sponges.

Lemongrass paste: It brings a citrusy punch that smells fresh and wakes everything up. A squeeze goes a long way.

Garlic: Freshly minced garlic deepens the flavor and adds that irresistible aroma when grilled.

Thai chili paste: Spicy, tangy, and a little sweet. You can tone it down with sriracha if you need to.

Soy sauce: A splash of umami saltiness that rounds out the sweet and spicy tones.

Honey: Just enough to mellow out the heat and help the shrimp caramelize on the grill.

Lime zest and juice: Bright and sharp, they cut through the richness and balance the dish.

Vegetable oil: Keeps things from sticking, both in the marinade and on the grill.

Cooked jasmine rice: Leftover rice works best—it’s firmer, which makes stir-frying easier.

Egg: A quick scramble adds protein and a little richness to the rice.

Scallions: Fresh and peppery, they lift up the whole rice dish with a clean bite.

Cilantro: You either love it or skip it. Me? I pile it on like I’m getting paid.

Salt and pepper: Season as you go. Tasting helps you hit the sweet spot.

Lime wedges: For serving. A squeeze right before eating brings it all home.

4) How to Make Thai Chili Lemongrass Grilled Shrimp with Lime Fried Rice

Step 1. Mix up the marinade. In a bowl, combine lemongrass paste, garlic, chili paste, soy sauce, honey, lime juice and zest, and one tablespoon of oil.

Step 2. Toss the shrimp into the bowl. Stir well so they’re all coated. Let them sit while you tackle the rice.

Step 3. In a hot pan, add the rest of the oil. Crack in the egg and scramble quickly. Don’t overthink it—just move fast.

Step 4. Add the rice to the pan and stir-fry. Get it nice and hot. Then stir in the scallions and cilantro. Season with salt and pepper and take it off the heat.

Step 5. Fire up your grill or grill pan. Once it’s hot, grill the shrimp for two to three minutes per side. You’ll see them curl and char when they’re done.

Step 6. Plate the rice, top it with shrimp, and add lime wedges. Then maybe take a photo, or just dive right in.

5) Tips for Making Thai Chili Lemongrass Grilled Shrimp with Lime Fried Rice

Start with dry shrimp. Pat them with paper towels so the marinade sticks better. Wet shrimp steam—they don’t grill.

Don’t skip the marinate time. Even 10 minutes helps. That’s when the grilled shrimp recipes really shine—flavor gets into every bite.

If your rice clumps, break it up with your hands before it hits the pan. That way, you avoid big sticky lumps.

Use a hot grill and don’t walk away. Shrimp cook fast. Overdo them, and they turn rubbery. Watch them closely.

If you’ve got leftover rice from another night, you’re already winning. Leftover rice is a fried rice dream.

6) Making Thai Chili Lemongrass Grilled Shrimp with Lime Fried Rice Ahead of Time

You can absolutely prep this ahead. That’s what makes it one of those sneaky weeknight grilled recipes that feels like a weekend dish.

Marinate the shrimp in the morning and pop it in the fridge. Mix the rice ingredients ahead too, minus the egg, which you’ll want fresh.

When dinner rolls around, fire up the grill and heat your pan. In less time than it takes for delivery to arrive, you’ll be plating a better meal. And yes, this one holds up well if you pack it for lunch the next day.

7) Storing Leftover Thai Chili Lemongrass Grilled Shrimp with Lime Fried Rice

Store leftovers in an airtight container. I like to keep shrimp and rice separate if I can, but tossing them together works too.

The shrimp stays good for up to two days in the fridge. The rice? You’ll want to eat it within three. Reheat gently—no nuking it into oblivion.

If the rice dries out, splash in a little water or lime juice while reheating. It brings back the steam and flavor.

8) Try these Main Course recipes next!

9) Thai Chili Lemongrass Grilled Shrimp with Lime Fried Rice