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.
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 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
- 2 lbs shrimp (peeled, de-veined, and tails removed)
- 1 inch fresh ginger
- 5 cloves garlic
- 1 orange
- 1 lime
- 2 TBSP toasted sesame oil
- 2 TBSP honey
- ¼ cup coconut aminos
- 1 tsp sriracha (or other hot sauce, optional)
- ½ tsp salt
- ½ tsp black pepper
- 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.
Are you a fan of Thai seasonings? Ever tried Thai shrimp? Share below!
Discussion (11 Comments)
Something I’ve wondered about: I know that grilling meats results in the formation of carcinogens, but what about grilling seafood and vegetables?
Looks excellent. Nice food & flavor combo. 5 stars, Sincerely, Chef Jill
Please explain coconut aminos.
Aminos are molecular biological values of what an item is composed of. I take liquid aminos which equal a complete protein, in a soy base. Certain combinations, which by themselves individually are incomplete proteins, contain the proper amino acids in each item,, when combined with the other incomplete protein create a non flesh-food protein. Ex: rice & beans. Legumes & grain based pastas or chips. (hummus & tortilla chips!) beancurd & soba noodles. look up coconut’s amino ramifictions. It’s lipid/nutritional value may outweigh healthfully its amino sparkle. Fun fact: Quinoa only grain that has all aminos of a complete protein which is natural in meat. Maybe I can learn from you why that particular queery is vital to your calculations????
I do not think this is the best way to promote sustainability and fair trade. Why bother grading the recipe at all? There are sustainable options for for those who do as well as those who do not enjoy a vegan lifestyle.
Great recipe! I love using maple syrup instead of honey, I think it makes for a richer flavour.
Most shrimp comes from slavery in the east around Thailand. There are vegan substitutes that do not support such practices, I suggest looking into them.
Dave, She commented that the shrimp were bought locally. I am fortunate to live on the coast and all of my shrimp are fresh off the boat. It is not fair to leave a bad review on a conversation you obviously did not take the time to read completely. I think this is a wonderful recipe and I will be using it this week! Thanks Wellness Mama.
Love your website and all the wonderful rescipes.
Love Shrimp but am concerned with my the high Cholesterol
I don’t use Butter
I actually just wrote a post debunking many of the misconceptions about cholesterol: https://wellnessmama.com/91827/cholesterol-benefits/
Where do you buy your shrimp?
I but it locally…