Shrimp are an excellent protein for a busy night because they defrost and cook very quickly. They easily take on the flavors and aromas of the spices used on them, so they are also extremely versatile delicious. This Thai shrimp recipe is no exception.
The flavors used in thai cooking are absolutely incredible, and shrimp are a perfect base for these complex flavors. Some of the flavors often found in thai cooking are:
- Various types of chilis and peppers
- Citrus and lemongrass
- Onions and Shallots
- Cinnamon, Cloves and Mint
- Fish sauce
- Curry powder
Combinations of these spices and flavors taste great on everything from vegetables to meats. They can turn a simple soup into a complex and delicious favorite. They can even spice up a traditional breakfast omelet.
For these shrimp, I chose a combination of ginger, citrus, garlic and peppers with a hint of sweetness from honey. Grilling these on a gas or charcoal grill helps intensify the flavor and lends a little smokiness, but if you don’t have a grill, these can be easily sauted in a pan, grilled on a cast iron grill pan, or cooked in the oven.
Make It A Meal
These can easily become the base of an entire meal, and it can be made several ways depending on your preferences. Some suggestions:
Steam or saute some veggies in a wok with sesame oil to serve with the shrimp.
Grill some Bok Choy or other veggie with the shrimp and serve together.
Make some rice (or cauliflower rice) as the base. Heat the extra marinade in a small pan until boiling and simmer for about 10 minutes to create a sauce to top both. Add more citrus juice and honey if needed for liquid and taste.
Make a big salad with a ginger dressing and top it with shrimp.
Grilled Thai Shrimp Recipe
Yield 6 +
A fast shrimp recipe that uses Thai flavors of citrus, garlic, peppers and honey for a sweet and savory meal.
- 2 pounds uncooked shrimp (peeled, deveined and tails removed)
- A 1-inch piece of fresh ginger root
- 5 cloves of garlic
- 1 orange
- 1 lime
- 2 TBSP toasted sesame oil
- 2 TBSP honey (or maple syrup)
- 1/4 cup coconut aminos
- 1 tsp sriracha or other hot sauce (optional)
- 1/2 tsp salt
- 1/2 tsp cracked black pepper (or white pepper)
- Place shrimp in medium size bowl.
- Peel ginger root and mince finely. Sprinkle over the shrimp.
- Peel and mince the garlic and sprinkle over the shrimp.
- Zest the orange and lime over the shrimp, then juice both and add to the bowl.
- Whisk together sesame oil, honey, coconut aminos, sriracha, salt and pepper and pour over the shrimp and spices mixture in the bowl. Stir gently to evenly coat all shrimp.
- Preheat grill to medium/high. Pour remaining marinate liquid into a small saucepan. Bring to a boil and simmer for at least five minutes.
- After about ten minutes, place shrimp on skewers (I use reusable stainless steel ones)
- Grill for 3-4 minutes per side on pre-heated grill until cooked. Brush with heated marinade during cooking if desired (this can also be used as a sauce and served with shrimp over rice).
- Remove and serve immediately.
Are you a fan of Thai seasonings? Ever tried Thai shrimp? Share below!