Grilled Shrimp on Lemongrass Skewers Recipe – A Fragrant Thai‑Inspired Grilled Appetizer

Grilled Shrimp on Lemongrass Skewers Recipe

This Grilled Shrimp on Lemongrass Skewers recipe brings together vibrant Thai flavors with a fresh, citrusy twist, creating a dish that’s perfect for grilling season, appetizers, or elegant entertaining. Featured on A Is For Apple, this recipe combines juicy shrimp, aromatic lemongrass, fish sauce, garlic, and Thai chili for a bold, fragrant bite that grills perfectly in minutes.

The Inspiration

Inspired by the fresh, zesty flavors of Southeast Asian street food, this dish reflects host Leah Wildman’s passion for bright, clean flavors that celebrate natural ingredients. Lemongrass—a staple in Thai and Vietnamese cuisine—adds a citrusy perfume that infuses directly into the shrimp as it grills. The result is a beautifully aromatic appetizer that feels both exotic and accessible. Viewers will appreciate how quickly this dish comes together, making it ideal for weeknight treats, backyard grilling, or impressive party platters. Its appearance on A Is For Apple highlights the show’s commitment to showcasing natural ingredients with unique culinary flair.

Ingredients

• 12 large shrimp (16/20 count)
• 7 stalks of fresh lemongrass
• 1 tablespoon (15ml) minced fresh Thai chili (spur)
• 2 teaspoons (10ml) minced garlic
• 2 teaspoons (10ml) fish sauce
• Salt and pepper
• 1 tablespoon (15ml) grapeseed oil
• Juice of 1 lime

Method

• Peel and devein the shrimp leaving the tails on for a nice presentation. Rinse under cold water.
• Trim the outer tough layers from the lemongrass to reveal a pale softer lower section of the stalk. Smash with the back of a knife to bruise. Fine dice the lemongrass.   To the bowl add the Thai chili, minced garlic, fish sauce, pinch of salt and pepper. Mix to combine.
• Remove the outer sheath from the remaining lemongrass stalks and trim them so they are about 4 inches (10cm) long.  Cut the tip on a 40° angle to make a spear.
• Skewer two of the shrimp on to each of the stalks.  Place on a tray and coat both sides with the marinade.  Refrigerate 1 hour.
• Remove shrimp drizzle with a little grapeseed oil.
• Preheat a cast-iron grill pan over medium-high heat.
• Place the shrimp skewers on grill and cook without moving for about 2 minutes per side.
• Remove shrimp and splash the shrimp all over with the juice of one fresh lime.
• Serve immediately.

Serving Suggestion

These Grilled Shrimp on Lemongrass Skewers are perfect for a wide range of dining moments—from casual backyard barbecues to elegant dinner parties. Serve them as a light appetizer alongside crisp salads, coconut‑rice bowls, or grilled vegetables, or present them on a platter with dipping sauces such as sweet chili sauce, lime‑garlic aioli, or peanut dipping sauce. They pair beautifully with refreshing drinks like citrus spritzers, Thai iced tea, or chilled white wines. For entertaining, arrange the skewers over a banana leaf or wooden board to highlight their rustic Thai‑inspired charm. Their quick cooking time also makes them excellent for weeknight meals when you want something flavourful, light, and satisfying.

Final Thoughts

This Grilled Shrimp on Lemongrass Skewers recipe is a celebration of fresh, aromatic cooking inspired by Southeast Asian cuisine. By combining bright lemongrass, spicy Thai chili, savory fish sauce, and juicy shrimp, it offers a memorable dish that’s bold yet beautifully balanced. Whether you’re grilling for guests or treating yourself to a gourmet moment, this recipe delivers vibrant flavor and effortless elegance every time. Feel free to explore variations using different seafood or chili levels to make it your own.

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