Grilled Thai Shrimp Recipe

Grilled Thai Shrimp Recipe

Shrimp are an excellent protein choice 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 and delicious. This Thai shrimp recipe is no exception.

Thai Shrimp

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:

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 sautéd 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
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4.2 from 5 votes

Grilled Thai Shrimp Recipe

A fast shrimp recipe that uses Thai flavors of citrus, garlic, peppers, and honey for a sweet and savory meal.
Course Main
Cuisine Thai
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 6 +
Calories 274kcal
Author Katie Wells



  • Place shrimp in medium sized bowl.
  • Peel ginger root, mince finely, and 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.
  • In a small bowl, whisk together sesame oil, honey, coconut aminos, sriracha, salt, and pepper
  • Pour the oil/honey mixture over the shrimp and spices in the bowl.
  • Stir gently to evenly coat all shrimp.
  • Preheat grill to medium-high.
  • Allow shrimp to marinate for about 10 minutes and then thread them on skewers for grilling.
  •  Pour remaining marinade into a small saucepan.
  • Bring to a boil and simmer for at least five minutes.
  • Grill shrimp for 3-4 minutes per side until cooked.
  • Brush with heated marinade during cooking if desired. This can also be used as a sauce and served with shrimp over rice.
  • Serve immediately.


This recipe uses coconut aminos instead of soy sauce. Not familiar with it? Check out this post


Serving: 1/6 | Calories: 274kcal | Carbohydrates: 16.1g | Protein: 35g | Fat: 7.2g | Saturated Fat: 1.4g | Cholesterol: 318mg | Sodium: 581mg | Fiber: 1.2g | Sugar: 8.9g

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Are you a fan of Thai seasonings? Ever tried Thai shrimp? Share below!

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