Thai Lemongrass Shrimp

  • Easy
  • 16 Minutes
  • 9 Ingredients
  • 6 Steps



6 g


10 g


23 g




  • 500 g peeled and deveined shrimp, any size
  • 2–3 thick lemongrass stalks
  • 38 g fish sauce
  • 35 g lime juice, approximately 1 lime
  • 25 g shallots, thinly sliced
  • 20 g chili garlic sauce (the macros for this recipe were calculated using the Huy Fong brand)
  • 6 g white sugar
  • Fresh mint, about 10 large leaves
  • Fresh cilantro, about 1/4 cup chopped
Thai Lemongrass Shrimp

Between its affordability, quick cooking time and minuscule fat content, shrimp is one of the most macro-friendly proteins out there. This Thai-inspired lemongrass shrimp is packed with flavor and easily customizable to suit your spicy tastes.

And don’t be scared of the lemongrass! The citrusy stalk is found at any Asian grocery store, most Whole Foods markets, and many standard grocery stores. Look for the thickest stalks you can find (they yield more flavor than their skinny counterparts). Fresh is best, but if you can’t find it, look for lemongrass paste instead.

Pair with your favorite grain or this coconut rice and this shrimp dish is sure to be the ultimate home-cooked crowd-pleaser that tastes like dinner out.


  1. Remove and discard the outer layer of each lemongrass stalk. Trim off the ends and cut the stalks crosswise, so you have four lemongrass halves.
  2. Using the back of a chef’s knife or a meat tenderizer, lightly crush all the lemongrass to release its aroma and flavor. Finely mince half the lemongrass and set it aside for the sauce. Cut the remaining lemongrass into a few smaller chunks (you won’t be eating these, so big chunks are okay).
  3. In a bowl large enough to hold all of your shrimp, whisk together the lime juice, shallots, chili-garlic sauce, minced lemongrass, and sugar. Set aside.
  4. In a large frying pan (cast iron is great), heat the canola oil over medium-high heat. Lightly fry the large chunks of lemongrass in the hot oil until they begin to brown, about 5 minutes.
  5. Add shrimp to the pan with the lemongrass, in batches if necessary, and saute until the shrimp is pink and cooked through, about 3–5 minutes depending on the size of your shrimp.
  6. Immediately remove the shrimp from the pan (and avoid those large chunks of lemongrass) and add it to your bowl of sauce. Toss to coat and top with chopped mint and cilantro.

Thai food is known for its balance of salty, sweet and spicy. A little sugar in this dish goes a long way, but if you’re averse to white sugar, a little agave, honey or even a few drops of liquid stevia will do. Adjust the macros accordingly.

Have another recipe that you tweaked but don’t know exactly how to track the macros for? Ask your WAG one-on-one nutrition coach!

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