Lemongrass and Sriracha Grilled Shrimp
July 08th, 2012 23 Comments

Lemongrass and Sriracha Grilled Shrimp

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Lemongrass Grilled Shrimp


Lemongrass Grilled Shrimp

Makes 6 skewers | Prep Time: 20 minutes | Cook Time: 10 Minutes


1 lb tiger prawn or jumbo prawn, peeled, deveined, tails intact
6 metal skewers or bamboo kewers (soak in water before using)
Oil, for brushing


2 tablespoons fish sauce
1 lemongrass, white part only, grated
1 tablespoon powdered sugar
1 teaspoon Sriracha
1 (big) clove garlic, finely minced

Chili-Calamansi Dipping Sauce (optional):

1 1/2 tablespoons chili garlic sauce
1 tablespoon water
1/2 tablespoon chopped cilantro leaves
1 small calamansi, extract the juice (or 1 wedge lime)


Clean the shrimp with cold running water. Pat dry with paper towels and transfer the shrimp into a bowl.

Add all the ingredients in the Marinade into the bowl. Stir to combine well with the shrimp. Marinate for 15 minutes. Thread three shrimp into each skewer. Brush the surface of the shrimp with some oil. Grill the shrimp on both sides until they are charred and cooked through. Serve immediately with the dipping sauce (optional).

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23 comments... read them below or add one

  1. Karen says:

    Looks absolutely mouthwatering. it’s past midnight here and now I want me some grilled shrimp!

  2. Yen Yen says:

    I just did this past weekend. I have guests who don’t take heat too well, so the Sriracha was left out but I added tamarind in the marinate. Delicious.

  3. NYMY says:

    anyway disagree these pictures are driving you crazy?! i am salivating looking at them now. i can smell the shrimp grill aroma oozing out my computer screen. must find grilled shrimp for lunch, with or without sriracha!!!

  4. aileen says:

    uhm…where’s the lemongrass?

  5. yohana juliana says:

    may I know how is Sriracha? If I change into tamarind, how much should I used? Thanks RM.

    • Sriracha is a spicy Thai chili sauce. You can use any spicy chili sauce that you like. Use more if you want an extra kick. I used only 1 teaspoon of Sriracha because it’s very spicy.

  6. Thank you! It looks amazing; I’m looking forward to making this (I can already taste it in my mind!)

  7. Thank you! It looks amazing; I’m looking forward to making this (I can already taste it in my mind!)

  8. Alergy Alternative says:

    For Mr Rasa Malaysia, substitute the shrimp with chicken wings on skewers.

  9. kathy says:

    mouthwatering….can’t wait to try this :)

  10. Diana says:

    Bee, can I substitute fresh lemongrass with lemongrass powder?

  11. I grow lemongrass – it goes perfectly with shrimp!

  12. Hilda says:

    Yay, this is a perfect appetizer with beer under the sunny sky :-)

  13. Elaine Yeh Lee via Facebook says:

    Wow…it look appetising and I can imagine it must taste yummy!

  14. Pingback:Lemongrass Grilled Shrimp | Adventures in domesticity

  15. Tess Karsevar says:

    can I use chicken thigh for this recipe?

  16. Sereena says:

    This is fantastic!! Heaven on a stick- I didn’t have any sriracha so I substituted with 3 slashes of chilli- Tabasco and the prawns where divine’
    Favourite web site- thanks rasa for your glorious recipes :-)

  17. Maria Monroe says:

    Hi.. Bee,

    I work for REAL LIFE TIMES NEWSPAPER, base in Brooklyn New York. We are writing a column on healthy eating and Life style. We would like to put some of your recipes. Please let me know, if there is any protocol we have to fulfill. Since, I got your information from public domain. I’m assuming this is a free information for the public. But, nevertheless,I would like to have your approval.

    You can reach me on this following number: 917-360-6080

    Thanks you.

    Maria Monroe

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