Thai Grilled Shrimp Recipe

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Thai Grilled Shrimp Recipe

This grilled shrimp recipe is perfect for the searing plates on your grill not only because that's the perfect way to get beautifully grilled shrimps. It also takes almost no time at all to prepare and that makes it just the ticket for lunch on a hot Summers day.

I used my plancha tabletop gas grill which worked really well, just a sprinkle of oil to get everything moving and then essentially a stir fry type process to finish the dish off.

If you've got a bit of extra time then preparing this dish with my Thai influenced grilled shrimp marinade just adds that extra depth of flavor - well worth that extra bit of preparation time.

What makes Thai food stand out is the use of citrus fruits especially lime, mixed up with chili and coriander, exactly what abounds in the marinade. You only have to marinate the shrimps for 30 minutes or so and it really makes all the difference so go on, give it a try.

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Despite the Thai influence though I like to serve it with some warm un-levened bread such as naan bread or pitta bread rather than rice, not that these are typically Thai but it just seems to go well together. If it is a hot Summers day today then then this is perfect for your light lunch and having it with a naan or pita ensures that you don't end up sugared up and drowsy all afternoon!

The ingredients below for the basic grilled shrimp recipe and don't include the ingredients for the marinade. Use the link above if you want to include the marinade into your preparation process.

Ingredients:-

250g or ½ pound of raw shrimp tails (peeled, de-veined and heads removed)
Juice of one lime (not required if using the marinade)
8 scallions sliced longitudinally
Tablespoon finely chopped coriander (cilantro)
Salt to taste

Method:-

The recipe is really quick to do (only a couple of minutes) so make sure that you have all the ingredients prepared and on standby because you won't have time for chopping a slicing when the grilling is underway.

Throw the shrimps onto the grill plate and watch them turn pink. Drizzle with lime juice during the cooking process taking care to add the juice gradually so as to ensure that the shrimps continue to sizzle and not boil in the juice.

If your shrimps boil then the flesh starts to take on a fluffy watery texture that just isn't pleasant on the palate so try and avoid this by using the lime juice sparingly.

If you used the marinade you can just spoon this over the shrimps instead of using another lime.

If you're unsure how long to cook shrimps for the use this guide how to grill shrimps but essentially once they have turned pink, they're done. This should only take a coule of minutes.

Move the shrimpls around on the grill plate to ensure an even cooking and when in the final thoes, add the scallions to soften for the last minute and season with a little salt.