Thai Lemongrass Shrimp Shawarma with Chili Oil

Name: Thai Lemongrass Shrimp Shawarma with Chili Oil
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1½ lb (680 g) large shrimp (26–30 count), peeled and deveined; 3 stalks fresh lemongrass stalks, white and pale green parts only, thinly sliced and minced; 2 tbsp (12 g) fresh galangal root, peeled and finely minced; 4 cloves (20 g) garlic cloves, minced; 3 tbsp (45 ml) fresh lime juice; 1½ tbsp (22 ml) fish sauce; 1 tbsp (15 ml) honey; ½ tsp (1 g) white pepper; 3 tbsp (45 ml) neutral vegetable oil (such as canola or peanut); ⅓ cup (80 ml) chili oil, store-bought or homemade; 4 rounds pita bread (6-inch rounds), warmed; ½ medium (150 g) English cucumber, thinly sliced, lightly pickled in 2 tbsp rice vinegar + 1 tsp salt for 10 min; ¼ medium (40 g) red onion, thinly sliced, lightly pickled in 2 tbsp rice vinegar + 1 tsp salt for 10 min; ½ cup (8 g) fresh cilantro leaves; ¼ cup (4 g) fresh Thai or Moroccan mint leaves (optional); 2 limes (100 g) lime wedges

From the MyKitchenBank Kitchen

Plump shrimp marinated in fragrant lemongrass, galangal, and Thai spices, then grilled on skewers and served in warm pita with pickled vegetables, fresh herbs, and fiery chili oil. This Thai-Middle Eastern fusion brings together the aromatic brightness of Southeast Asia with the handheld satisfaction of shawarma.

Prep: 25 min
Cook: 10 min
Wait: 30 min
Total: 1 hr 5 min
Makes: 4 shawarmas (about 6 shrimp each)

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Ingredients

4 servings

For the shrimp
1½ lb (680 g) large shrimp (26–30 count), peeled and deveined
3 stalks fresh lemongrass stalks, white and pale green parts only, thinly sliced and minced
2 tbsp (12 g) fresh galangal root, peeled and finely minced
4 cloves (20 g) garlic cloves, minced
3 tbsp (45 ml) fresh lime juice
1½ tbsp (22 ml) fish sauce
1 tbsp (15 ml) honey
½ tsp (1 g) white pepper
3 tbsp (45 ml) neutral vegetable oil (such as canola or peanut)
For serving
⅓ cup (80 ml) chili oil, store-bought or homemade
4 rounds pita bread (6-inch rounds), warmed
½ medium (150 g) English cucumber, thinly sliced, lightly pickled in 2 tbsp rice vinegar + 1 tsp salt for 10 min
¼ medium (40 g) red onion, thinly sliced, lightly pickled in 2 tbsp rice vinegar + 1 tsp salt for 10 min
½ cup (8 g) fresh cilantro leaves
¼ cup (4 g) fresh Thai or Moroccan mint leaves (optional)
2 limes (100 g) lime wedges

Equipment (8)

12-inch grill pan or outdoor grill
2 medium bowls (for marinade and chili oil)
Shallow dish for marinating
12 wooden or metal skewers (8–10 inches long)
Tongs
Citrus juicer or microplane zester
Cutting board
Chef's knife

Steps

Before you start

Soak wooden skewers in water for at least 30 minutes before grilling
Have all ingredients prepped and measured—this is a quick-cooking dish
Preheat your grill or grill pan to medium-high heat
Make or have chili oil ready

1
Build the marinade
- In a shallow dish or bowl, combine the minced lemongrass, galangal, garlic, lime juice, fish sauce, honey, white pepper, and vegetable oil.
- Stir until the honey dissolves and the marinade is evenly mixed.
- The result should be a fragrant paste with visible spice bits.
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Tip: Don't skip mincing the lemongrass finely—whole pieces won't coat the shrimp evenly.
2
Marinate the shrimp
- Add the shrimp to the marinade and toss gently but thoroughly to coat each piece.
- Cover and refrigerate for 30 minutes.
- The shrimp will absorb the lemongrass and galangal flavors while staying tender.
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Tip: Don't marinate longer than 45 minutes—the acid in the lime juice will start to 'cook' the shrimp's exterior and make it mushy.
3
Thread skewers
- Remove the shrimp from the marinade (reserve any remaining marinade for basting).
- Thread about 5–6 shrimp onto each skewer, piercing through the body just below the head and again near the tail so they lie mostly flat.
- Leave a little space between pieces for even cooking.
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Tip: If using wooden skewers, make sure they've soaked for 30 minutes to prevent burning. Piercing in two places keeps shrimp from spinning.
4
Heat the grillOven 400°F / 205°C
- Preheat your grill pan or outdoor grill to medium-high heat (about 400°F / 200°C).
- Lightly oil the grill grates with a paper towel dipped in vegetable oil.
- The grill is ready when a drop of water sizzles immediately on contact.
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Ready when: Water droplet sizzles and evaporates immediately
Tip: A hot grill creates a caramelized crust that locks in juices; too cool and the shrimp will stick and steam instead of grill.
5
Grill the shrimp
- Place the skewers on the hot grill, leaving space between them.
- Grill for 3–4 minutes on the first side without moving them—this builds caramelization.
- Flip and grill the other side for 2–3 minutes until the shrimp are opaque throughout and lightly charred at the edges.
- Brush with reserved marinade during the last minute of cooking for extra flavor.
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Ready when: Shrimp are opaque and firm, with light char on edges; internal temperature reaches 145°F (63°C)
Tip: Don't flip too early—patience creates a flavorful golden crust. Shrimp cook fast; even 30 seconds over the line means rubbery texture.
6
Warm the pita breadOven 300°F / 150°C
- While the shrimp finish cooking, warm the pita bread on the cool edge of the grill or in a dry skillet over medium heat for about 1 minute per side.
- The bread should be pliable and warm but not browned.
- Alternatively, wrap them in foil and warm in a 300°F (150°C) oven for 3–4 minutes.
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Ready when: Bread is warm and pliable
Tip: Warm pita is essential—cold bread falls apart and doesn't wrap well.
7
Pickle the vegetables
- While the shrimp grill, toss the sliced cucumber and red onion with rice vinegar and salt in a small bowl.
- Let them sit for 10 minutes to soften slightly and develop tang.
- This brightens each bite and adds textural contrast.
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Tip: Quick-pickling in just salt and vinegar keeps the vegetables crisp—don't use hot liquid or they'll become mushy.
8
Assemble the shawarmas
- Place a warm pita on each plate.
- Slide 5–6 shrimp off each skewer onto the center of the bread.
- Arrange a handful of pickled cucumber and red onion over the shrimp, then scatter cilantro and mint leaves on top.
- Drizzle generously with chili oil (about 1–2 tbsp per shawarma), and serve with lime wedges on the side.
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Tip: Assemble right before serving so the bread stays warm and soft. Don't drench the bread or it'll become soggy—the chili oil should glisten, not pool.

Good to know

Tips

For a spicier dish, add fresh Thai bird's-eye chilis (½–1, minced) to the marinade, or increase the chili oil to 3–4 tbsp.
If you don't have a grill, a cast-iron skillet over high heat works just as well and creates the same char. Work in batches if needed.
Lemongrass and galangal are sold fresh in Asian markets and increasingly in grocery stores; find them near the ginger. Look for firm stalks without brown spots.
This shawarma pairs beautifully with jasmine rice on the side or stuffed into a larger wrap if you prefer more filling.

Make ahead

The marinade can be made up to 1 day ahead and stored in an airtight container in the fridge. The shrimp can be threaded onto skewers up to 2 hours before grilling, covered, and refrigerated. Chili oil should be made fresh or purchased as needed.

Storage & reheating

Leftover shrimp (without bread and toppings) keep refrigerated in an airtight container for up to 2 days. Reheat gently in a 350°F (175°C) oven for 5 minutes or on the grill over low heat. Do not reheat pickled vegetables—make fresh ones with leftover shrimp. Leftover chili oil keeps at room temperature in an airtight jar for 1 week.

Substitutions

fresh lemongrass stalks → 1½ tbsp finely grated lemon zest (about 2 lemons). Lemongrass brings a unique floral note, but zest offers citrus brightness. Use half the amount and adjust salt since zest is more concentrated.
fresh galangal root → 1½ tbsp fresh ginger root, peeled and minced. Ginger is sharper and spicier than galangal's gentle heat. Start with ¾ tbsp and taste the marinade, adding more if needed.
fish sauce → 1½ tbsp soy sauce or tamari (for vegetarian option; use regular soy for umami depth). Fish sauce adds umami depth; soy sauce provides similar savory notes but less funk. The dish will be slightly sweeter without fish sauce.
chili oil, store-bought or homemade → 3 tbsp olive oil mixed with 1 tsp red chili flakes and a pinch of salt, heated gently until fragrant. Homemade chili oil is fresher-tasting. Heat only enough to release the chili's flavor (don't boil), then cool before serving.