Grilled Shrimp with Lemongrass Chili Sauce

Growing up in Bangkok, I enjoyed going into our backyard garden to cut lemongrass stalks and add its unique, citrusy flavor to fresh curry pastes or spicy salads. Lemongrass is also a key ingredient in Tom Kha Kai(link to recipe in Cooking withWatcharee section), Tom Yum Soup, and Tom Yum Fried Rice(add a link to Tom Yum Fried Rice in Cooking withWatcharee).

This simple, flavorful meal features pan-seared shrimp drizzled with our fusion Thai Lemongrass & Chili Sauce. A perfect balance of sweet, tangy, and spicy,it's a quick dish that will brighten your day with refreshing flavors.

Author

Watcharee Limanon

Prep Time

5 minutes

Cook Time

10 minutes

Servings

4

Category

Condiment

Cuisine

Thai

Ingredients

• Watcharee’s Thai Lemongrass &
• Chili Sauce 
• 20 - 25 fresh shrimp, cleaned, shelled and deveined 
•  
• 2-3 tbs oil 
• 2 medium zucchinis, sliced
• 1-2 medium yellow squash, sliced 
• ½ medium red onion, sliced 
• 2 stalks of fresh lemongrass, thinly sliced from the purple part above the root (optional) 
• Salt &
• pepper
• 4-5 cups cooked rice 
•  

Directions

1. Pat dry the shrimp. 
2. Add salt and pepper to taste. 
4. Heat skillet on a stove over medium heat. 
5. Add oil
6. Add shrimp when the oil is hot. 
7. Cook on each side for about 2-3 minutes until cooked through. 
8. The cooked shrimp should be opaque, pink and curled. 
9.  
11. On a bed of rice, add fresh zucchinis, yellow squash, red onion and sliced lemongrass. 
12. Top with pan seared shrimp and Watcharee’s Lemongrass &
13. Chili Sauce and enjoy!