For great Thai shrimp that's also a cinch to make, try this incredibly easy & delicious recipe. Medium to large shrimp/prawns are doused in a Thai ginger & garlic sauce, then either grilled or broiled just a few minutes for beautiful results. These shrimp can be skewered with satay sticks/BBQ skewers, or just cooked up as they are (the larger the shrimp are, the easier to grill individually). The result is a fabulous dish that sings with flavor plus just the perfect touch of sweetness to compliment the tender succulence of the shrimp. ENJOY!
Prep Time: 12 minutes
Cook Time: 8 minutes
Total Time: 20 minutes
Yield: SERVES 2-3 main course/4-5 side
- 20-25 medium or 10-15 large shrimp/prawns, preferably fresh
- 1 thumb-size piece fresh ginger, grated
- 4-5 cloves garlic
- 5 Tbsp. Thai oyster sauce OR Chinese oyster sauce
- 1 Tbsp. fish sauce
- 1 Tbsp. sherry
- 2+1/2 Tbsp. brown sugar
- 2 Tbsp. finely chopped coriander leaves and stems
- 1/2 to 1 fresh red chili, minced, OR 1/4 to 1/3 tsp. dried crushed chili (chili flakes)
- 1/8 tsp. freshly ground black pepper
- optional: wooden satay sticks, soaked in water, or stainless steel BBQ skewers
- Peel shrimp, leaving the tails on as desired. Rinse and devein if needed. Place in a bowl for marinating.
- Combine all other ingredients -- except black pepper -- in a small bowl, stirring well to dissolve the sugar. Pour this over shrimp and stir, turning the shrimp until well saturated. Allow to marinate at least 10 minutes, or enough time to warm up your grill or oven.
- To Grill: Skewer the shrimp onto satay sticks/BBQ skewers, OR - if shrimp are large enough to grill without falling through the bars of your BBQ - simply place individually on a hot, lightly-oiled grill. Season with the pepper as you grill, and baste with leftover marinade the first time you turn them. Shrimp will cook easily in 8 to 12 minutes depending on the heat of your grill.
- To Oven-Broil: Turn oven to the BROIL setting. Prepare a broiling pan or a cookie sheet (cover cookie sheet or bottom of broiling pan with tin foil for easier clean up). Shrimp can be skewered first or simply spread out individually. Sprinkle over the black pepper and set shrimp under the broiler (second rung works well) to broil 5 minutes each side until pink, plump, and lightly charred. Baste with leftover marinade the first time you turn them.
- Serve shrimp hot from the grill/oven, either on their own as a finger food or with rice for a complete meal. If desired, garnish with a little fresh coriander and wedges of lime or lemon. ENJOY!