Lemongrass-Infused Grilled Shrimp Skewers with Cucumber Salad

These Lemongrass-Infused Grilled Shrimp Skewers are a burst of flavor and a healthy choice for your next meal. The bright notes of lemongrass combine beautifully with succulent shrimp, making each bite a delightful experience. Paired with a crunchy cucumber salad, this dish is not only refreshing but also low in calories, perfect for a summer barbecue or a quick weeknight dinner.

Grilling shrimp is a technique worth mastering—it results in perfectly tender seafood that’s infused with smoky flavor. Lemongrass adds a citrusy touch that elevates the dish, while the cucumber salad provides a crisp contrast. This recipe is quick to prepare, making it ideal for busy days when you crave something light yet satisfying.

Lemongrass-Infused Grilled Shrimp Skewers with Cucumber Salad

Serves: 4 Prep Time: 15 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 180 calories 7g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 lb large shrimp, peeled and deveined
• 2 stalks lemongrass, tough outer layers removed and minced
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• Salt and pepper to taste
• 1 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp sesame oil

Instructions

1. In a bowl, combine minced lemongrass, olive oil, lime juice, garlic, ginger, salt, and pepper to create a marinade.
2. Add the shrimp to the marinade and toss to coat. Let it marinate for at least 30 minutes in the refrigerator.
3. While the shrimp marinates, prepare the cucumber salad by mixing diced cucumber, red onion, cilantro, rice vinegar, honey, and sesame oil in a separate bowl. Set aside.
4. Preheat the grill to medium-high heat and thread the marinated shrimp onto skewers.
5. Grill the shrimp skewers for 2-3 minutes on each side, or until they are cooked through and opaque.
6. Serve the grilled shrimp skewers with the cucumber salad on the side. Enjoy!

Notes

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

For the best flavor, marinate the shrimp for at least 30 minutes before grilling. If you can’t find fresh lemongrass, you can use lemongrass paste as a substitute. Just reduce the amount slightly, as it tends to be more concentrated. You can also add in other vegetables like bell peppers or zucchini on the skewers for extra color and nutrients.

Leftover skewers can be stored in an airtight container in the fridge for up to 2 days. To reheat, simply grill them for a few minutes until warmed through. Serve with a squeeze of lime for added zest!