If you’re craving a burst of bold flavors packed into a simple yet impressive dish, this Thai Grilled Shrimp Recipe will quickly become one of your go-to favorites. It’s a beautiful harmony of tangy lime, sweet brown sugar, a kick of Sriracha heat, and the unmistakable freshness of garlic and Thai chile, all perfectly grilled to juicy, smoky perfection. Whether you’re cooking for a casual weeknight dinner or impressing guests at your next barbecue, these shrimp bring a vibrant taste of Thailand right to your table.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating the magic behind this Thai Grilled Shrimp Recipe. These simple yet essential components each add a unique splash of flavor or texture that makes this dish irresistibly delicious.
- Olive oil: Ensures the shrimp stay juicy and helps the marinade cling perfectly.
- Fresh lime juice: Brings bright acidity that balances the sweetness and spice.
- Brown sugar: Adds a gentle caramelized sweetness to complement the smoky grill.
- Sriracha: Infuses the marinade with a spicy kick without overpowering the shrimp.
- Garlic: Gives a pungent, savory depth that’s essential in Thai cooking.
- Thai chile: Adds authentic heat and a subtle fruity note.
- Coarse salt: Enhances all the flavors beautifully and seasons the shrimp.
- Black pepper: Adds mild warmth and complexity.
- Large shrimp (peeled and deveined): The star of the show—plump, succulent, and perfect for grilling.
- Fresh parsley for garnish: A fresh burst of color and slight herbal touch to finish.
How to Make Thai Grilled Shrimp Recipe
Step 1: Prepare the Marinade
Start by combining olive oil, fresh lime juice, brown sugar, Sriracha, minced garlic, Thai chile, coarse salt, and black pepper in a large resealable plastic bag. Seal it up tightly and shake well so every ingredient starts blending into that tangy, spicy, sweet marinade.
Step 2: Marinate the Shrimp
Add your peeled and deveined shrimp directly into the bag, tossing gently to ensure each piece is coated in the flavorful mix. Once combined, seal the bag and pop it into the fridge for at least 30 minutes—this gives the shrimp time to soak up all those gorgeous tastes.
Step 3: Heat the Grill
While the shrimp marinate, preheat your grill to a high heat, aiming for around 450 degrees Fahrenheit. This high temperature will help you get those beautiful char marks and seal in the juices quickly.
Step 4: Prepare the Shrimp for Grilling
Remove the shrimp from the marinade, setting aside the leftover marinade for basting later. Thread the shrimp onto skewers to make flipping a breeze and keep the shrimp from slipping through the grill grates.
Step 5: Grill the Shrimp
Place your shrimp skewers on the hot grill and cook for about 2 to 3 minutes per side, or until they turn opaque and develop a touch of char. Don’t forget to baste with the reserved marinade while grilling to keep the shrimp moist and extra flavorful.
Step 6: Ready to Serve
Once off the grill, serve these stunning shrimp hot and fresh, setting the stage for a delicious meal with complementary sides.
How to Serve Thai Grilled Shrimp Recipe
Garnishes
A sprinkle of fresh parsley adds not only a pop of bright green color but also a subtle herbal freshness that refreshes your palate between bites of the spicy, smoky shrimp.
Side Dishes
This Thai Grilled Shrimp Recipe pairs wonderfully with fragrant coconut rice that soaks up every bit of marinade, or a crisp pineapple cucumber salad that brings a cooling sweetness. Both options balance the dish beautifully and keep things feeling light and vibrant.
Creative Ways to Present
For a stunning presentation, serve the shrimp skewers on a wooden board lined with banana leaves for an authentic tropical flair. You can also serve them over a bed of mixed greens with a drizzle of the leftover marinade reduced into a sauce. Little bowls of dipping sauces like peanut or sweet chili alongside make for a fun, interactive meal.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the grilled shrimp in an airtight container in the refrigerator for up to two days. Because shrimp can dry out, add a splash of lime juice or olive oil before reheating to keep them juicy.
Freezing
You can freeze the leftover grilled shrimp if needed, but it’s best to do so within a day of grilling. Wrap tightly in plastic wrap and place in a freezer-safe container or bag for up to one month. Thaw in the refrigerator overnight before reheating gently.
Reheating
To reheat, warm the shrimp gently in a skillet over low heat or in the microwave with a damp paper towel covering, so they don’t toughen. Avoid overcooking by reheating just until warmed through.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before marinating to keep the flavors from diluting and ensure even grilling.
How spicy is this Thai Grilled Shrimp Recipe?
The spice level is moderate and customizable. The Thai chile and Sriracha add a nice kick, but you can easily adjust the amount of chile or skip it if you prefer mild flavors.
What can I use if I don’t have a grill?
You can cook the shrimp under a broiler or on a grill pan stovetop. Just keep an eye on them since they cook quickly, and use the marinade for basting to retain moisture.
Are the shrimp cooked on skewers necessary?
Skewers make grilling easier and help turn the shrimp without losing them through the grates. If you don’t have skewers, you can grill them directly using a grill basket designed for seafood.
Can I double the marinade and use it as a dipping sauce?
It’s tempting, but because the marinade has been in contact with raw shrimp, you should not use it directly as a sauce unless you boil it first to kill bacteria. Alternatively, prepare an extra batch of the marinade for dipping.
Final Thoughts
This Thai Grilled Shrimp Recipe is a wonderful way to bring exciting flavors into your kitchen that are both approachable and vibrant. Once you try it, you’ll find how easy it is to capture authentic Thai taste with just a handful of ingredients and minimal fuss. Do yourself a favor—fire up the grill and savor these juicy, spicy shrimp with your favorite sides. I promise this recipe will have you coming back for more.
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Thai Grilled Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 46 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Description
This vibrant Thai Grilled Shrimp recipe offers a perfect balance of sweet, spicy, and tangy flavors with a zesty marinade of lime juice, brown sugar, Sriracha, garlic, and Thai chile. Quickly marinated and grilled to juicy perfection, these shrimp skewers make a fantastic appetizer or main dish that’s ready in under an hour.
Ingredients
Marinade
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 3 tablespoons brown sugar
- 1 tablespoon Sriracha
- 2 cloves garlic, finely minced
- 1 small Thai chile, minced
- 1 teaspoon coarse salt
- 1/4 teaspoon black pepper
Main
- 1 & 1/2 pounds large shrimp (peeled and deveined)
- Fresh parsley for garnish
Instructions
- Prepare the Marinade: In a large resealable plastic bag, combine olive oil, fresh lime juice, brown sugar, Sriracha, finely minced garlic, minced Thai chile, coarse salt, and black pepper. Seal the bag securely and shake well to mix all the ingredients thoroughly.
- Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade bag. Toss the shrimp gently to ensure even coating with the marinade. Seal the bag and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Preheat the Grill: Preheat your grill to high heat, approximately 450°F, to ensure proper searing and a nice char on the shrimp.
- Prepare Shrimp for Grilling: Remove the shrimp from the marinade, reserving the marinade for basting later. Thread the shrimp carefully onto skewers to make grilling easier and even.
- Grill the Shrimp: Place the shrimp skewers on the hot grill. Cook for about 2 to 3 minutes on each side until the shrimp turn opaque and firm. While grilling, baste the shrimp occasionally with the reserved marinade to enhance flavor and moisture.
- Serve: Remove shrimp from the grill once cooked through. Garnish with fresh parsley and serve hot alongside coconut rice or a refreshing pineapple cucumber salad for a complete meal.
Notes
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Do not overcook shrimp to avoid rubbery texture; cook just until opaque.
- For extra heat, add more Thai chiles or increase the amount of Sriracha.
- Can be served as an appetizer or with side dishes for a full meal.
- Ensure to always safely handle raw shrimp to avoid cross-contamination.
