Vietnamese Grilled Shrimp Recipe: Lemongrass-Infused Charred Delight

This grilled shrimp recipe brings bold Vietnamese flavors to your backyard cookout. The lemongrass marinade infuses each bite with aromatic depth and subtle sweetness.

Charred over high heat, the shrimp develop a smoky edge while staying tender and juicy. Serve with rice noodles or fresh herbs for an authentic experience.

Ingredients for Vietnamese Grilled Shrimp

Bold Vietnamese flavors start with lemongrass, shrimp, and a few aromatic staples for this dish.

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The lemongrass is non-negotiable here. Asian markets always stock the freshest—look for firm, pale yellow stalks with tight layers. Avoid anything with dry, woody ends. For fish sauce, Red Boat or Three Crabs brands deliver the authentic salinity without additives. The shrimp should be wild-caught if possible (check labels at Whole Foods or Trader Joe’s), and absolutely must be fresh—never previously frozen for best texture.

No lemongrass? Lemongrass paste at half the amount works in a pinch (find it at Whole Foods). Fish sauce can be swapped with soy sauce plus lime juice, though the depth won’t be identical. For heat, any fresh chili works—serrano peppers are a good substitute for Thai chilies. The brown sugar balances the fish sauce’s saltiness—coconut sugar offers a similar caramel note if that’s what you’ve got.

Marinate the shrimp for no more than 4 hours—the acid in lime juice will start to cook it otherwise. Store unused lemongrass wrapped in damp paper towels for up to 2 weeks in the fridge. Cooked shrimp keep 2 days refrigerated, but honestly, they’re best devoured immediately off the grill.

Step-by-Step Instructions for Lemongrass-Infused Grilled Shrimp

Master the technique that transforms simple ingredients into vibrant, char-kissed perfection.

Step 1: Prepare the Lemongrass Marinade

In a large bowl, combine the 3 tbsp Fish Sauce, 2 tbsp Brown Sugar, 3 tbsp Lime Juice, 5 cloves Garlic Cloves, 2 whole Shallots, 3 whole Lemongrass Stalks, 2 whole Thai Chilies, 1 tsp Ground Black Pepper, and 1 tsp Kosher Salt. Whisk vigorously until the brown sugar fully dissolves and the mixture becomes a uniform, fragrant paste.

The lemongrass should release its citrusy aroma as you whisk, creating a marinade that’s both pungent and balanced. I always let this sit for 5 minutes before adding the shrimp to allow the flavors to meld fully.

Step 2: Marinate the Shrimp

Add the 1.5 lb Large Shrimp to the marinade, ensuring each piece is thoroughly coated. Use your hands to massage the marinade into the shrimp for even distribution. Cover the bowl and refrigerate for at least 30 minutes, but no longer than 2 hours—any longer and the acid in the lime juice will begin to “cook” the shrimp, turning them rubbery.

While the shrimp marinate, chop the 0.5 cup Fresh Cilantro and set it aside for garnishing later. The shrimp will absorb the bold flavors of the marinade, taking on a vibrant, aromatic character that’s unmistakably Vietnamese.

Step 3: Grill the Shrimp to Charred Perfection

Heat your grill to medium-high heat (about 400°F). Thread the marinated shrimp onto skewers, or grill them directly on the grates if they’re large enough. Brush the grates with 2 tbsp Vegetable Oil to prevent sticking. Grill the shrimp for 2-3 minutes per side until they turn opaque and develop charred edges.

The shrimp are done when they curl into a loose “C” shape and the flesh turns from translucent to opaque white. Avoid overcooking—they should still have a slight bounce when pressed. Transfer the shrimp to a serving platter and let them rest for 2 minutes to allow the juices to redistribute.

Step 4: Serve with Rice Noodles and Fresh Garnishes

Soak the 8 oz Rice Noodles in hot water for 5-7 minutes until they are tender but still slightly firm. Drain and rinse under cold water to stop the cooking process. Arrange the noodles on a platter and top with the grilled shrimp.

Scatter the chopped fresh cilantro and 0.25 cup Fresh Mint Leaves over the top for a burst of freshness. Serve immediately with 4 pieces Lime Wedges on the side for squeezing over the dish. The brightness of the herbs and lime will balance the smoky, savory depth of the shrimp beautifully.

Health Benefits of vietnamese grilled shrimp

Rich in Lean Protein

This dish packs a serious protein punch with 1.5 lb of shrimp providing about 40g of protein per serving. Protein is essential for muscle repair and keeping you feeling full. I love how shrimp delivers this without heavy saturated fats. 💪

Low-Calorie Powerhouse

At roughly 100 calories per 3 oz serving, shrimp is one of the most calorie-efficient protein sources. The lemongrass marinade adds negligible calories while delivering maximum flavor. Perfect for watching your waistline without sacrificing taste.

Omega-3 Benefits

Shrimp contains omega-3 fatty acids, though in smaller amounts than fatty fish. These healthy fats support heart health and reduce inflammation. The vegetable oil in this recipe helps your body absorb these beneficial nutrients.

Vitamin B12 Boost

You’ll get nearly 200% of your daily B12 needs from one serving of shrimp. This vitamin is crucial for nerve function and red blood cell production. I notice my energy levels stay steady when I include shrimp in my diet regularly.

Antioxidant Herbs

The cilantro and mint garnishes aren’t just for flavor—they’re packed with antioxidants. These herbs help combat oxidative stress in your body. Plus, they add that fresh finish that makes this dish sing. ✨

Selenium Source

Shrimp is an excellent source of selenium, a mineral that supports thyroid function and immune health. Just 3 oz provides about 50% of your daily needs. This trace mineral is often overlooked but plays a vital role in overall wellness.