This Thai Grilled Shrimp is extremely flavorful and is sure to please anyone who loves Thai flavors. It's the marinade that makes this shrimp sing: a delicious Tom Yum paste which can be whipped up in your mini-chopper or food processor in no time. This paste can also be used to make a delicious side sauce (nice with rice), although the shrimp are just as wonderful eaten right off the grill. If desired, you can add some scallops to your grilled shrimp brochettes, as pictured. ENJOY!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
- SERVES 2-4
- 12-18 medium to large shrimp/prawns, or more
- 1/4 cup coconut milk OR regular [dariy] cream for side sauce (if sauce is desired)
- optional garnish: handful of fresh coriander
- optional: 12-18 small scallops
- TOM YUM MARINADE:
- 4 Tbsp. frozen prepared lemongrass (available at Asian stores), OR fresh lemongrass (see below)
- 5 cloves garlic
- 1 thumb-size piece ginger OR galangal
- 1 fresh red chili, OR 3/4 tsp. crushed chili (available in the spice aisle)
- 1/4 cup fresh chopped coriander leaves and stems
- 2 Tbsp. fish sauce
- 2 Tbsp. healthy vegetable oil
- 1/2 tsp. dark soy sauce (OR 1+1/2 tsp. regular soy sauce)
- 1/2 tsp. shrimp paste (available at Asian stores)
- 3 Tbsp. lime juice
- 3 heaping tsp. brown sugar
- 2 spring onions, sliced
Preparation:
If using fresh lemongrass, see: How to Buy & Prepare Lemongrass for Cooking.
- Place marinade ingredients together in a mini-chopper or food processor and blitz to create a flavorful Thai paste. (If you don't have such a gadget, simply mince the ingredients well and stir together).
- Place shrimp (and scallops if using) in a bowl and pour 1/2 to 3/4 of the marinade over (depending on how much shrimp you are making). Slather the marinade over the shrimp with your hands or stir gently with a spoon, ensuring all surfaces are covered. Reserve remaining marinade for the side sauce (if desired), or refrigerate for use later (this marinade is also terrific on grilled fish).
- Marinate the shrimp/scallops 10-12 minutes (no longer, or the lime juice will cause some of the natural juices to leak out). If using wooden satay sticks, soak them in water to prevent burning.
- Skewer the shrimp onto the satay sticks. If also making scallops, weave the scallops into the "middle" of each shrimp (as shown in the picture).
- Grill the brochettes 8-15 minutes (depending on the heat of your grill), 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 leftover marinade from the bottom of the bowl.
- If making the side sauce: Place reserved marinade in a small sauce pan over medium-high heat. Simmer the paste for 30 seconds to 1 minute, then add the cream or 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 cream/coconut milk. If too salty, add more lime juice. Add more chili for a spicier sauce.
- Serve the shrimp hot off the grill, either on their own or with rice and the side sauce. Top with a little fresh coriander, if desired, and ENJOY!
