Spicy Thai Grilled Shrimp Recipes

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THAI SPICED BARBECUE SHRIMP



Thai Spiced Barbecue Shrimp image

This is the best recipe ever for barbecue shrimp, very tasty with a little kick! You will never try another marinade again for shrimp.

Provided by Ned Bruce

Categories     Seafood     Shellfish     Shrimp

Time 1h6m

Yield 8

Number Of Ingredients 7

3 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 tablespoon brown sugar
2 teaspoons curry paste
1 pound medium shrimp - peeled and deveined

Steps:

  • In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add shrimp, and seal or cover. Marinate in the refrigerator for 1 hour.
  • Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers, or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes.
  • Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the marinade.

Nutrition Facts : Calories 73 calories, Carbohydrate 3.6 g, Cholesterol 86.3 mg, Fat 1 g, Fiber 0.1 g, Protein 11.7 g, SaturatedFat 0.2 g, Sodium 268.3 mg, Sugar 1.9 g

SPICY THAI GRILLED SHRIMP RECIPE



Spicy Thai Grilled Shrimp Recipe image

Fire up the grill and grab a bottle of red Thai curry paste to make amazing spicy Thai grilled shrimp.

Provided by Cheryl Najafi

Categories     dinner

Time 54m

Number Of Ingredients 9

2 Tbsp lime juice
1 Tbsp fish sauce (or soy sauce)
1 tsp dry mustard powder
2 cloves garlic (minced)
1 Tbsp brown sugar
2 tsp red Thai curry paste
1 lb jumbo shrimp (or large shrimp, peeled and deveined)
lime wedges
1 Tbsp sweet chili sauce (plus additional for dipping)

Steps:

  • Mix lime juice, fish or soy sauce, mustard powder, garlic, brown sugar and curry paste together in a shallow baking dish or medium-sized mixing bowl until completely combined.
  • Dry any excess moisture from peeled and deveined shrimp, add to marinade then stir to coat. Cover and refrigerate for 45 minutes while preheating grill to medium heat.
  • When grill is hot, move coals to one side of grill or turn off burners on one side of grill. Lightly oil grill grates on the side without direct heat underneath. If desired, thread shrimp onto skewers or place them individually onto the oiled section of the grill.
  • Grill shrimp 2-3 minutes per side or until firm and opaque. Remove from grill to a platter and squeeze a bit of fresh lime juice over shrimp. Brush or toss with sweet chili sauce or serve it on the side.

Nutrition Facts : Calories 168 kcal, Carbohydrate 9 g, Protein 29 g, Fat 2 g, SaturatedFat 0.01 g, Cholesterol 227 mg, Sodium 778 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 0.015 g, ServingSize 1 serving

SPICY THAI GRILLED SHRIMP



Spicy Thai Grilled Shrimp image

This Spicy Thai Grilled Shrimp is succulent, tender, and mouthwatering. The sauce is amazing. Be sure shrimp is cold when you put it on the grill, to avoid over cooking. It cooks super fast!

Provided by Chew Out Loud

Categories     Appetizer

Number Of Ingredients 7

1 1/2 lbs jumbo shrimp (peeled and deveined, kept cold)
4 TB salted butter (melted)
1/4 tsp cayenne pepper
kosher salt
1/2 cup Thai sweet chili sauce
2 TB fresh lime juice
1 tsp lime zest

Steps:

  • Pat shrimp dry with paper towels and thread shrimp onto four 12-inch skewers (wood skewers must be pre-soaked in water first.) Brush with 1 TB butter and season with cayenne and a pinch of salt on both sides. Keep chilled until grill is ready.
  • Heat Thai sweet chili sauce in a small saucepan over medium heat until bubbling. Off heat, whisk in remaining butter, lime juice, and lime zest. Cover and keep warm.
  • Grill shrimp over hot fire, about 30-60 seconds per side. Brush with glaze and serve immediately.

Nutrition Facts : Calories 277 kcal, Sugar 2.1 g, Sodium 606.1 mg, Fat 12.5 g, SaturatedFat 7.5 g, TransFat 0.5 g, Carbohydrate 10.3 g, Fiber 0.6 g, Protein 34.8 g, Cholesterol 304.2 mg, ServingSize 1 serving

GRILLED THAI CHILE GARLIC SHRIMP



Grilled Thai Chile Garlic Shrimp image

Provided by Food Network

Time 25m

Yield 4 servings for appetizer, 2 servings for entree

Number Of Ingredients 11

12 large raw shrimp (wild U-10 or 15/20 count) peeled, deveined and cut in "fan" shape (similar to butterfly)
1 tablespoon fresh lime juice (from1 small lime), plus lime wedges for garnish
1 teaspoon Thai chili sauce (recommended: Sriracha) or more, to taste
1 tablespoon light brown sugar
2 tablespoons bottled minced garlic or 6 fresh cloves, minced
2 tablespoons ketchup
1 Thai chile, sliced thin or habanero or Scotch bonnet
1/4 cup canola or olive oil
1/4 cup toasted sesame oil
1/4 cup soy sauce
4 to 5 grinds black pepper

Steps:

  • Heat a grill to medium-high heat.
  • Put the shrimp into a glass bowl. Whisk the remaining ingredients in a medium bowl and pour 1/2 to 2/3 if it over the shrimp. (Reserve the remaining marinade to brush on the shrimp during grilling.) Allow the shrimp to marinate for only 8 to 10 minutes or the lime juice will begin to "cook" the shrimp. Grill the shrimp, approximately 2 to 3 minutes per side while brushing with the reserved marinade. I use a silicone brush. Remove the shrimp from the grill to a platter and serve garnished with lime wedges.

SPICY GRILLED SHRIMP



Spicy Grilled Shrimp image

Chili paste and fish sauce give these shrimp a Thai-inspired flavor and a crowd-pleasing reputation. Both the paste and sauce are available in the ethnic-food aisles at many supermarkets, in Asian grocery stores, and online.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 45m

Number Of Ingredients 8

1/2 cup sugar
1 teaspoon finely grated lime zest, plus 1/4 cup fresh lime juice (from 3 to 4 limes)
1 tablespoon Asian chili paste (such as sambal oelek)
1 tablespoon Asian fish sauce (such as nam pla)
Coarse salt
Safflower oil, for brushing
36 large shrimp (about 3 pounds), peeled and deveined (tails left intact; optional)
Coarse salt

Steps:

  • Soak 12 wooden skewers in water for 30 minutes to prevent charring.
  • Meanwhile, make the sauce: Bring sugar and lime juice to a simmer in a small saucepan. Cook, stirring, until sugar dissolves, about 2 minutes. Remove from heat; stir in lime zest, chili paste, and fish sauce. Season with salt.
  • Make the shrimp: Heat grill to high. Brush grates with oil. Thread 3 shrimp onto each skewer; season with salt. Divide sauce in half; reserve half for serving. Grill shrimp for 1 minute; brush with sauce. Flip, and grill for 1 minute more; brush with sauce again. Flip, and grill, brushing occasionally with sauce, until opaque, 1 to 3 minutes more. Serve with reserved sauce.

THAI GRILLED TOM YUM SHRIMP RECIPE



Thai Grilled Tom Yum Shrimp Recipe image

This Thai grilled shrimp's delicious Tom Yum marinade makes the shrimp sing. It can also be used to make a side sauce, which is nice with rice.

Provided by Darlene Schmidt

Categories     Entree     Dinner     Appetizer

Time 44m

Yield 4

Number Of Ingredients 18

For the Marinade:
1/4 cup frozen prepared lemongrass or fresh lemongrass (available at Asian stores)
5 cloves garlic
1 thumb-size piece ginger or galangal
1 fresh red chili, or 3/4 teaspoon crushed chili
1/4 cup fresh chopped cilantro (fresh coriander), leaves and stems
2 tablespoons fish sauce
2 tablespoon vegetable oil
1/2 teaspoon dark soy sauce , or 1 1/2 teaspoons regular soy sauce
1/2 teaspoon shrimp paste (available at Asian stores)
3 tablespoons lime juice
3 heaping teaspoons brown sugar
2 spring onions (sliced)
For the Shrimp:
12 to 18 medium to large shrimp
Optional: 12 to 18 small scallops
Optional: 1/4 cup coconut milk or heavy cream for a side sauce
Garnish: A handful of fresh cilantro (fresh coriander) leaves

Steps:

  • Gather the ingredients.
  • Place the lemongrass, garlic, ginger, chili, cilantro, fish sauce, oil, soy sauce, shrimp paste, lime juice, sugar, and onion in a mini-chopper or food processor and blend to create a smooth paste. (Or you can prepare by hand-simply mince the ingredients well and stir together.)
  • Place shrimp and scallops, if using, in a large bowl and pour 1/2 to 3/4 of the marinade over the seafood. Mix, ensuring all the seafood is coated. Reserve any remaining marinade for the side sauce.
  • Marinate the shrimp and scallops, if using, 10 to 12 minutes. If using wooden satay sticks, soak them in water in a shallow baking dish for 10 minutes to prevent burning.
  • Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Remove the seafood from the marinade. Pour the marinade into a small bowl. Slide the shrimp and scallops onto the prepared skewers.
  • Grill the skewers, turning once, about 4 minutes total, or until shrimp are pink and plump and have firmed up. Baste the shrimp the first time you turn them with a little of the reserved marinade.
  • If making the side sauce, place reserved marinade from the food processor in a small saucepan over medium heat. Simmer the paste for 30 seconds to 1 minute to warm through. Add the coconut milk , stirring to create a sauce. Taste-test the sauce, adding more sugar if too sour. If too spicy for your taste, add more coconut milk. If too salty, add more lime juice. Add more chili for a spicier sauce.
  • Serve the shrimp hot off the grill garnished with cilantro and the warm coconut dipping sauce.

Nutrition Facts : Calories 126 kcal, Carbohydrate 9 g, Cholesterol 49 mg, Fiber 1 g, Protein 7 g, SaturatedFat 1 g, Sodium 1024 mg, Sugar 4 g, Fat 7 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g

THAI SPICY SHRIMP



Thai Spicy Shrimp image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

30 (16/20) jumbo shrimp, peeled and deveined
2 teaspoons minced garlic
1/2 cup halved grape tomatoes
1/2 cup diced red onion
2 tablespoons Thai chili paste, or more to taste
Salt and freshly ground black pepper
1 cup grapeseed oil
1 cup vegetable oil
1 loaf baguette or French bread

Steps:

  • Preheat the oven to 400 degrees F. Divide the shrimp among 6 small ramekin dishes and set aside.
  • In a small bowl, mix the garlic, tomatoes, onions, chili paste, and salt and pepper, to taste. Divide the mixture between the 6 ramekin dishes over the shrimp. In a saucepan, over medium-high heat, blend both the oils and heat to 325 degrees F. When the oil reaches the proper temperature, pour it evenly into the ramekin dishes. Bake in the oven until the shrimp turn pink, about 6 to 8 minutes. To finish, slice the bread on a bias, about 1-inch thick. Remove the ramekins from the oven and serve immediately with the bread on the side for dipping.

SPICY THAI GRILLED SHRIMP



SPICY THAI GRILLED SHRIMP image

Categories     Shellfish

Yield 3-4 servings

Number Of Ingredients 7

1 lb Peeled and deveined Gulf shrimp
1/3 cup Sriracha Thai hot sauce
2 teaspoons Worcestershire sauce
1/3 cup olive oil
1 clove garlic minced
1 handful of cilantro, chopped
1 teaspoon sugar

Steps:

  • 1. Mix the hot sauce, Worcestershire, oil, cilantro, sugar and garlic in a glass bowl large enough to hold the shrimp. 2. Add the shrimp to the bowl and place in the refrigerator. 3. Allow the shrimp to marinate for 1 - 2 hours. The longer the time, the spicier the shrimp, but don't go longer than 2 hours. 4. Preheat the grill to medium-high. 5. While the grill heats up, skewer the marinated shrimp. 6. Grill the marinated shrimp skewers for about 3 minutes per side. Be careful not to over-cook the shrimp, they are done once they turn opaque.

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