Grilled Thai Chile Garlic Shrimp Recipes

SPICY THAI GRILLED SHRIMP RECIPE

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.

GARLIC CHILI SHRIMP

Steps:

• Mince 5 cloves of garlic.
• Cut 3 sticks of green onion.
• Pour ½ tablespoon of vegetable oil into a non-stick pan and turn on medium to high fire. Then, add minced garlic and stir fry for a minute.
• Next, add the washed whole raw shrimp and stir fry a little bit.
• After that, add 1 tablespoon of chili garlic sauce, ½ tablespoon of soy sauce, ½ tablespoon of brown sugar and 1 tablespoon of water and stir fry a few minutes.
• Until the shrimp cooks. It turns orange red. (Around 3-5 minutes and don't over cook them because the texture of shrimp will change.)
• When the shrimp is cooked, add the chopped green onion, mix it and ready to serve.

GARLIC GRILLED SHRIMP

Steps:

• Soak wooden skewers in water for at least 15 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Chop garlic on a cutting board. Sprinkle kosher salt over salt and with the back of a large knife, smash the garlic on the cutting board to form a paste.
• Heat garlic paste and olive oil in a skillet over medium-low heat until garlic begins to brown, about 5 minutes. Remove from heat.
• Skewer about 5 shrimp on each wooden skewer by piercing shrimp through the tail and the upper body. Season shrimp with kosher salt and pepper. Brush one side of the shrimp with garlic-infused olive oil.
• Place shrimp oil-side down on the preheated grill and brush with more olive oil; cook until shrimp begins to turn pink and curl, about 4 minutes. Turn shrimp over and brush with olive oil again. Continue grilling until shrimp is opaque and pink all over, about 4 minutes more.

AMAZING SPICY GRILLED SHRIMP

Steps:

• Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
• Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
• Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.

SPICY THAI GRILLED SHRIMP

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.

CHILE-GARLIC MARINATED AND GRILLED SHRIMP

Steps:

• Zest and juice 2 of the limes (you should have about 1 tablespoon zest and about 1/4 cup juice) and add to a medium glass bowl. Finely grate the garlic and add to the bowl along with the fish sauce, canola oil, sugar, red pepper flakes and shrimp. Toss to combine.
• Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges and reserve for serving.
• Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels. In batches, grill the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Transfer to a large plate.
• Top with the sliced scallions and cilantro and serve with the lime wedges.

BAKED THAI CHILI-GARLIC SHRIMP

Steps:

• Gather the ingredients.
• Remove shells from shrimp, except for tails. Butterfly shrimp by cutting down the length of the back (shallow cuts).
• Place all other ingredients in a mini-chopper or food processor and process well to form a chili-garlic sauce.
• Pour the sauce over the shrimp in a medium bowl, and gently stir/toss to mix. Allow it to marinate for 5 minutes while your oven heats up. Turn oven to broil setting.
• Lay shrimp on their sides on a baking sheet. Place sheet on the second or top-most rung of your oven under the broiler and cook 3 to 4 minutes, or until shrimp are sizzling and steaming, then turn shrimp to cook the other side. If you have any left-over marinade, spoon it over the shrimp. Broil another 3 to 4 minutes, or until shrimp are plump and opaque.
• Garnish with wedges of lime and a sprinkling of fresh coriander/cilantro. ​

SWEET CHILI SHRIMP SKEWERS RECIPE

Steps:

• Marinate the shrimp with garlic, sweet chili sauce, lime juice, cilantro and salt. Stir to mix well.
• Thread 3 shrimps onto a bamboo skewers. Repeat the same until you make 10 skewers.
• Fire up a grill and grill the shrimp with direct heat. Grill and cook on both sides, until the shrimp are cooked and nicely charred. Serve immediately.

THAI GRILLED TOM YUM SHRIMP RECIPE

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.

GRILLED THAI CHILE GARLIC SHRIMP

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.