Shrimp Kebabs with Kaffir Lime Sauce Recipe – Juicy Lemongrass Skewers with Bright, Fragrant Citrus & Herbs

Shrimp Kebabs with Kaffir Lime Sauce Recipe

This Shrimp Kebabs with Kaffir Lime Sauce recipe brings together aromatic herbs, fresh kaffir lime leaves, red chili, and lemongrass skewers for a juicy, flavour‑packed shrimp dish you can grill in minutes. Featured on A Is For Apple 2, this recipe combines shrimp paste, lemongrass, kaffir lime juice, and fish sauce to create an Asian‑inspired shrimp kebab that’s perfect for weeknight dinners, small plates, or entertaining. The kaffir lime dipping sauce adds brightness and umami to every bite, making this a go‑to grilled shrimp recipe with restaurant‑quality results.

The Inspiration

Inspired by Southeast Asian street food and coastal grilling traditions, these shrimp kebabs celebrate the bold flavours of kaffir lime, lemongrass, and fresh herbs while keeping the method approachable. Host Robert Jewell leans on classic pantry elements—fish sauce for umami, brown sugar for caramelization, and a touch of heat from red chili—to balance the natural sweetness of shrimp. Using lemongrass stems as skewers not only infuses the kebabs with fragrance as they cook, but also delivers an unforgettable presentation. The kaffir lime sauce is a simple three‑ingredient dip that amplifies citrus aroma without overpowering the seafood, delivering a clean, modern finish that fits perfectly in the Kaffir Lime & Kohlrabi episode theme.

Ingredients

• 2 tablespoons (30ml) fresh cilantro, chopped
• 2 tablespoons (30ml) fresh mint, chopped
• 2 kaffir lime leaves, finely chopped
• 1 fresh red chili, seeded and finely chopped
• 1 garlic clove, chopped
• 1 scallion, chopped
• 1 teaspoon (5ml) cornstarch
• 1 teaspoon (5ml) fresh grated ginger
• 1 teaspoon (5ml) water
• 1½ cups (360ml) raw shrimp (size 31-40)
• 4 stems lemongrass, approximately 6 inches long
• 2 tablespoons (30ml) peanut oil, for frying
• 1 tablespoon (15ml) fish sauce
• 2 tablespoons (30ml) fresh kaffir lime juice
• 2 tablespoons (30ml) brown sugar

Method

• In a food processor, combine cilantro, mint, lime leaves, red chili, garlic, scallion, cornstarch, ginger and water.
• Blend until smooth.
• Add shrimp meat and blend for a few seconds until the mixture is uniform and slightly chunky.
• Separate mixture into 4 equal portions.
• Wrap shrimp mixture around each lemongrass skewer and form into a kebab leaving 2 inches of the stem uncovered.
• Heat peanut oil in a grill pan over medium-high heat.
• Place shrimp skewers on the hot grill, and cook on all sides for 3-4 minutes, or until the sides are golden brown and the shrimp meat is firm and pink.
• Meanwhile, in a small mixing bowl, combine fish sauce, kaffir lime juice and brown sugar.
• Whisk sauce until sugar has dissolved.
• Once the shrimp kebabs are cooked, remove from grill.
• Serve shrimp kebabs hot, with dipping sauce on the side.

Serving Suggestions

These Shrimp Kebabs with Kaffir Lime Sauce shine as a small plate, starter, or light main course. Pair with jasmine rice, coconut rice, or a crunchy herb salad of cucumber, mint, basil, and cilantro. For a vibrant spread, serve alongside papaya salad, grilled vegetables, or a simple slaw with lime and fish sauce. For beverages, crisp white wines (Sauvignon Blanc, Riesling), light beers, or sparkling water with citrus and mint complement the kaffir lime and lemongrass aromatics.

If you’re entertaining, plate the lemongrass skewers over banana leaves or a wooden board with small sauce bowls to emphasize the street‑food style. These kebabs also work beautifully in a rice‑bowl format—slice the cooked shrimp off the skewers and spoon over warm rice with extra sauce, fresh herbs, and pickled chilies.

Final Thoughts

This Shrimp Kebabs with Kaffir Lime Sauce recipe is a celebration of citrus, herbs, and the clean, briny sweetness of shrimp—simple to prepare yet bold in flavour. By wrapping the shrimp mixture around lemongrass skewers, the kebabs become aromatic on the grill, while the kaffir lime sauce adds a quick, bright finish. Host Robert Jewell shows how Thai‑inspired flavours can be approachable and weeknight‑friendly without sacrificing authenticity. Whether you’re hosting a dinner party or craving a fast, flavour‑forward seafood dish, these shrimp kebabs deliver juicy texture, fragrant aroma, and vibrant colour—a guaranteed crowd‑pleaser you’ll revisit often.

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