Thai Grilled Shrimp

Ingredients

• 60 ml (¼ cup)olive oil
• 60 ml (¼ cup)fresh lime juice
• 38 g (3 tablespoons)brown sugar
• 15 ml (1 tablespoon)Sriracha
• 2 clovesgarlic, finely minced
• 1 smallThai chile, minced
• 5 g (1 teaspoon)coarse salt
• 1 g (¼ teaspoon)black pepper
• 680 g (1½ pounds)large shrimp, peeled and deveined
• To tastefresh parsley, for garnish

Instructions

1. 1

   Mix the marinade

   Put the olive oil, lime juice, brown sugar, Sriracha, garlic, minced Thai chile, salt and pepper in a large resealable bag. Seal it and shake until combined.

2. 2

   Marinate the shrimp

   Add the shrimp and toss them in the marinade to coat evenly. Seal the bag and refrigerate for at least 30 minutes.

3. 3

   Heat the grill

   Preheat the grill to high heat, around 230°C (450°F).

4. 4

   Thread the shrimp

   Take the shrimp out of the marinade, keeping the marinade to use for basting. Thread the shrimp onto skewers.

5. 5

   Grill until opaque

   Grill the skewers for about 2–3 minutes per side, until the shrimp are opaque. Baste them with the reserved marinade as they cook.

6. 6

   Serve the shrimp

   Serve hot with coconut rice or pineapple cucumber salad.

What are Thai grilled shrimp?

This dish pairs grilled shrimp with a punchy marinade that brings together lime, chile, garlic and a touch of brown sugar. Its Thai-inspired flavours make it a lively option for a barbecue or quick dinner.

The method is simple: marinate the shrimp, then cook them briefly over high heat. The contrast of bright citrus, sweetness and smoky char is what makes this version work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 22g protein, 15g carbs, 12g fat.

The shrimp provide most of the protein, while the brown sugar contributes carbohydrates and the olive oil supplies most of the fat. Serve with a generous portion of pineapple cucumber salad, or pair with a measured serving of coconut rice for a more filling plate.

The marinade’s balance

Citrus and heat: Lime juice and Thai chile give the marinade its sharp, spicy edge, while Sriracha adds another layer of chilli flavour.

Sweetness and richness: Brown sugar softens the acidity and helps the shrimp colour on the grill; olive oil helps coat them evenly.

Marinating the shrimp

Even coating: Toss the shrimp well in the sealed bag so the marinade reaches their surfaces. Refrigerate for at least 30 minutes, as directed.

Keep it chilled: Since the shrimp marinate in the fridge, take them out only when you are ready to thread them and grill.

Grilling and doneness

High heat: Preheat the grill to around 230°C (450°F) so the shrimp cook quickly and pick up some char.

Watch closely: Grill for about 2–3 minutes per side, looking for opaque flesh. Shrimp cook fast, so avoid leaving them on the heat once they have turned opaque.

Basting safely

Reserved marinade: The method calls for basting with marinade that has touched raw shrimp. For food safety, boil it thoroughly before using it as a basting sauce, or set aside a clean portion before adding the shrimp.

What to serve alongside

Coconut rice: Its gentle richness makes a satisfying partner for the sharp, spicy shrimp.

Fresh salad: Pineapple cucumber salad offers a crisp, juicy contrast. Serve the shrimp straight from the grill while they are hot.

Recipe notes & tips

• Use large shrimp so they are easier to thread and turn on the grill.
• If using wooden skewers, soak them before grilling to help prevent scorching.
• Thread the shrimp snugly enough to turn easily, but do not compress them tightly together.
• Keep an eye on the grill because shrimp can go from opaque to overcooked quickly.
• Set aside clean marinade for basting before it touches raw shrimp, or boil used marinade thoroughly first.

Variations

• Adjust the heat: Use less Thai chile for a milder marinade.
• Add ginger: Include finely grated fresh ginger for a warm, aromatic note.
• Swap the garnish: Finish with chopped coriander instead of parsley.
• Make it a rice bowl: Serve the grilled shrimp over coconut rice with cucumber on the side.
• Add extra lime: Serve lime wedges alongside for a sharper citrus finish.

Common mistakes to avoid

• Skipping the chill: Marinate the shrimp in the refrigerator for at least 30 minutes as directed.
• Crowding the grill: Leave room to turn the skewers so the shrimp cook evenly.
• Overcooking: Remove the shrimp once they are opaque, after about 2–3 minutes per side.
• Using raw marinade to baste: Boil it thoroughly first, or reserve a clean portion before adding shrimp.
• Forgetting the skewers: Soak wooden skewers before grilling to reduce the chance of scorching.

How to store

Refrigerate leftover cooked shrimp in a covered container and eat within 2 days. Reheat gently until hot, or enjoy them cold; avoid prolonged heating, which can make them tough.

Frequently asked questions