Thai Spiced Barbecue Shrimp: Your Perfect Grilled Marinade!
Juicy shrimp marinated in a bold Thai-inspired blend of garlic, chili, ginger, and lime, then grilled to perfection for a smoky, spicy-sweet flavor you’ll love.
Equipment
- 1 Grill (or grill pan / cast iron skillet as alternative)
- 1 Mixing bowl (for marinade)
- 1 Whisk or spoon (to mix marinade)
- 1 Set of skewers (optional, if grilling shrimp on skewers)
- 1 Tongs (for flipping shrimp)
Ingredients
- 1 lb shrimp peeled and deveined
- 2 tbsp olive oil extra virgin
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp lime juice freshly squeezed
- 2 cloves garlic minced
- 1 tbsp ginger grated
- 1 tbsp Thai chili paste or adjust to taste
- 1 tsp brown sugar
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the shrimp
- Rinse the shrimp, peel, and devein if not already done. Pat dry with paper towels.
- Make the marinade
- In a bowl, whisk together olive oil, soy sauce, fish sauce, lime juice, garlic, ginger, chili paste, and brown sugar until well combined.
- Marinate the shrimp
- Add the shrimp to the bowl, toss to coat evenly, cover, and refrigerate for 30 minutes to 1 hour.
- Preheat the grill
- Heat your outdoor grill or stovetop grill pan over medium-high heat. Lightly oil the grates.
- Grill the shrimp
- Place shrimp on skewers or directly on the grill. Cook for 2-3 minutes per side until pink and slightly charred.
- Serve
- Garnish with fresh cilantro and serve with lime wedges, rice, or grilled vegetables.
Notes
- If using wooden skewers, soak them in water for 20-30 minutes before grilling to prevent burning.
- Don’t over-marinate the shrimp - 1 hour is enough, or they may turn mushy.
- For less spice, reduce the chili paste or replace with mild paprika.
- You can cook the shrimp in a skillet or oven broiler if a grill is not available.
- Serve immediately after grilling for the best flavor and texture.
- Double the marinade if you want extra sauce for drizzling over rice or veggies.