Grilled Thai Chile Garlic Shrimp

Total Time:
25 min
15 min
10 min

4 servings for appetizer, 2 servings for entree

  • 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
Watch how to make this recipe.
  • 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.

  • Cook's Note: When "fanned", the tails of the shrimp will curl up like a scorpion as they cook. Way cool for presentation! The shrimp can be served on Grilled Bok Choy Salad, if desired. Serve 3 shrimp per person for an appetizer course or 6 for an entree salad (odd numbers look better).

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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