Thai Grilled Shrimp

This Thai Grilled Shrimp recipe is an easy and healthy dinner option, including Thai chiles, garlic, olive oil, and fresh lime juice. It’s got a quick prep, short marinade time, and super fast cook on the grill!

This Thai grilled shrimp recipe is so quick and easy to put together and great for a summer backyard cookout with family or friends. Shrimp cooks in minutes and grilling it is a fantastic option to make its flavor shine. These shrimp kabobs are also really healthy. Olive oil adds moisture and richness, while the acidity from lime juice balances out the olive oil and spicy chiles. It’s so delicious!

Helpful Tips

• Do not marinate for too long. While you want the shrimp to marinade for at least 30 minutes and ideally 1 hour, be sure not to leave the shrimp in the marinade for much longer than that. The lime juice will begin to cook as it does in ceviche and similar dishes.
• Soak the skewers. Metal skewers are ideal because they don’t require soaking. If you’re using wood or bamboo skewers, it’s important to soak them in water for 30 minutes before placing them on the grill.
• Don’t overcook the shrimp. Shrimp cook quickly on the grill. Be sure to remove them as soon as they turn opaque to avoid tough, rubbery overcooked shrimp.

Thai Grilled Shrimp

5 from 9 Ratings

This Thai Grilled Shrimp recipe is an easy and healthy dinner option, including Thai chiles, garlic, olive oil, and fresh lime juice.

Print Recipe Rate Recipe Pin Recipe

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Marinate 30 minutes minutes

Total Time 45 minutes minutes

Servings: 6

Ingredients

• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 3 tablespoons brown sugar
• 1 tablespoon Sriracha
• 2 cloves garlic , finely minced
• 1 smal Thai chile , ribs and seeds removed, minced
• 1 teaspoon coarse salt
• 1/4 teaspoon black pepper
• 1 & 1/2 pounds large shrimp  (21-25 count) thawed if frozen, peeled, deveined, tails off

Instructions

• Put 1/4 cup each olive oil and lime juice, 3 tablespoons brown sugar, 1 tablespoon Sriracha, 2 minced garlic cloves, 1 small minced Thai chile, 1 teaspoon coarse salt, and 1/4 teaspoon pepper in a large resealable plastic bag; seal and shake to combine.
  
• Add 1 & 1/2 pounds large shrimp and seal again; toss to coat. 
  
• Place in the refrigerator for at 30 least minutes (ideally 1 hour.)
• Preheat grill to high (450 degrees F.)
• Remove shrimp from the plastic bag and transfer the marinade to a little saucepan.
  
• Place saucepan on the stove over medium-high heat. Bring to a boil, then reduce to a simmer for a few minutes. Remove from heat and set aside.
• Thread 4 to 5 shrimp onto metal skewers, leaving a bit of space in between. (If you only have wood or bamboo skewers, soak them first for at least 30 minutes.)
  
• Oil the hot grill grates well and place skewers on them, close the lid, cook for 2-3 minutes. Flip the shrimp and baste with some of the reserved marinade, cook for another 2-3 minutes until the shrimp are opaque and cooked through.
  
• Serve shrimp with coconut rice or pineapple cucumber salad. Delish!
  

Nutrition

Calories: 187kcal | Carbohydrates: 8g | Protein: 16g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1089mg | Potassium: 157mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 215IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 0.4mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: dinner

Cuisine: Thai

Did you make this recipe?Snap a picture and mention @bellyfullblog!

Serving Suggestions

Grilled shrimp works as both a tasty appetizer and a main meal. Use any reserved marinade as a dipping sauce or when serving this as a main dish, it pairs well with pineapple coconut rice, pineapple cucumber salad, caprese corn salad, and honey-lime fruit salad.

Proper Storage

Leftover shrimp should be stored in an airtight container in the fridge for up to 3 days. Reheating cooked shrimp isn’t ideal because it usually becomes tough. However, this grilled shrimp can be added cold to any number of salads.

More Shrimp Recipes

• Shrimp Ceviche
• Gazpacho with Grilled Shrimp
• Garlic Parmesan Shrimp
• Shrimp Louie Salad

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!