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THAI GRILLED SHRIMP recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›Mesh›THAI GRILLED SHRIMP Recipe

THAI GRILLED SHRIMP Recipe

Name: Meshs THAI GRILLED SHRIMP Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 tbs Lime juice; 2 tbs Fish sauce; 1 tbs Sugar; 1 clove Garlic; 1 to taste Red chili; 1 to taste Salt; 1 to taste Black pepper; 2 tbs Olive oil; 1 lb Shrimp, peeled and deveined; 1 tbs Lime juice; 1 clove Garlic, minced; 0.5 tsp Red chili, minced; 1 tbs Olive oil; 0.5 tsp Salt; 0.25 tsp Black pepper; 1.5 cups Green papaya, shredded; 0.5 cup Cherry tomatoes, halved; 0.75 cup Green beans (haricots verts), trimmed and blanched; 2 tbs Peanuts, roasted and crushed; 1 to taste Red chili, thinly sliced; 2 tbs Lime juice; 2 tbs Fish sauce; 1 tsp Sugar; 0.5 tsp Red chili, minced; 0.5 clove Garlic, minced; 1 tbs Olive oil; 1 cup Ripe papaya, chopped; 1 tbs Lime juice; 1 tsp Sugar; 2 tbs Water

Inspired by Mesh

Time1h

Serves4

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Ingredients

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General

3 tbs ReaLime juice

2 tbs Fish sauce

1 tbs sugar

1 clove Garlic

1 to taste Red chili

1 to taste Celtic sea salt

1 to taste black pepper

2 tbs olive oil

Grilled Shrimp

1 lb Shrimp, peeled and deveined

1 tbs ReaLime juice

1 clove Garlic, minced

1/2 tsp Red chili, minced

1 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Papaya Salad

1 1/2 cups Green papaya, shredded

1/2 cup Cherry tomatoes, halved

3/4 cup Green beans (haricots verts), trimmed and blanched

2 tbs Peanuts, roasted and crushed

1 to taste Red chili, thinly sliced

Chili-Lime Vinaigrette

2 tbs ReaLime juice

2 tbs Fish sauce

1 tsp sugar

1/2 tsp Red chili, minced

1/2 clove Garlic, minced

1 tbs olive oil

Papaya Coulis

1 cup Ripe papaya, chopped

1 tbs ReaLime juice

1 tsp sugar

2 tbs Water

Method

Preparing the Papaya Salad

Shred the Green Papaya

Peel and seed a green papaya, then shred it into thin strips using a box grater or mandoline slicer. Place in a large mixing bowl.

Blanch the Haricots Verts

Bring a pot of salted water to a boil. Add haricots verts (green beans) and cook for 2–3 minutes until just tender but still bright green. Drain and transfer to an ice bath to stop cooking. Chop into 1–2 inch pieces and add to the papaya.

Add Cherry Tomatoes

Halve cherry tomatoes and add them to the bowl with papaya and green beans.

Add Crushed Peanuts

Roughly chop or crush roasted peanuts and add them to the salad for crunch.

Making the Chili-Lime Vinaigrette

In a small bowl, combine freshly squeezed lime juice, minced red chili, fish sauce, a touch of sugar, and rice vinegar. Whisk until sugar dissolves. Adjust seasoning to taste for balance of sour, spicy, salty, and sweet.

Pour the vinaigrette over the papaya salad and toss well to coat everything evenly. Let the salad marinate for at least 10 minutes before serving.

Making the Papaya Coulis

In a blender, combine ripe papaya cubes, a splash of water, a squeeze of lime juice, and a pinch of salt. Blend until smooth. If too thick, add a bit more water. Strain through a fine mesh sieve for a smooth coulis, if desired.

Chill the papaya coulis in the refrigerator until ready to plate.

Grilling the Shrimp

Preheat a grill or grill pan to medium-high heat. Peel and devein shrimp, leaving tails on if desired.

Toss the shrimp with a bit of oil, salt, and pepper. Thread onto skewers if grilling on an open flame.

Grill shrimp for 2–3 minutes per side until they are pink, firm, and slightly charred. Remove from heat and set aside.

Plating the Dish

Spoon the papaya coulis onto the base of each serving plate as a colorful bed.

Top with a generous portion of the marinated papaya salad.

Arrange grilled shrimp on top or around the salad.

Garnish with extra chopped peanuts and a drizzle of chili-lime vinaigrette if desired.

Serve immediately for a vibrant, flavorful Thai-inspired dish.