Name: TAO Downtown Restaurants Thai Chili Shrimp Skewers Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb large raw shrimp (peeled, deveined, tails on or off as preferred); 2 pcs Thai red chiles (fresh, stems removed); 3 pcs garlic cloves; 3 tbsp fresh lime juice; 2 tbsp soy sauce or tamari; 1 tbsp fish sauce; 1 tbsp brown sugar or palm sugar; 2 tbsp vegetable oil (neutral oil) or light sesame oil; 2 tbsp fresh cilantro (stems removed, roughly chopped); 1 tsp freshly ground black pepper; 1 tsp kosher salt; 8 pcs wooden or metal skewers (if wooden, soak 30 minutes); 2 pcs lime wedges (for serving); 2 tbsp fresh cilantro leaves or chopped scallions (garnish); 1 tsp toasted sesame seeds (optional garnish); 1 tbs neutral oil for grilling (brush)

Method

Marinade

Prep shrimp

Pat shrimp dry with paper towels. If shrimp are large, butterfly them slightly or leave whole; ensure they are all roughly similar size for even cooking.

Prepare chilies and garlic

Remove stems from Thai red chiles. Roughly chop chiles and peel garlic cloves so they are ready for pounding or processing.

Make marinade

In a blender or food processor combine chopped Thai red chiles, garlic, lime juice, soy sauce, fish sauce, brown sugar, vegetable oil, chopped cilantro, black pepper and kosher salt. Blitz until mostly smooth but slightly textured (about 10–20 seconds). Taste and adjust: add 1/2 tsp more sugar if too sharp, or 1 tsp more lime juice if it needs brightness.

Marinate shrimp

Place shrimp in a non-reactive bowl or zip-top bag. Pour marinade over shrimp and toss to coat thoroughly. Refrigerate and marinate for 20–30 minutes (no longer than 45 minutes to avoid 'cooking' the shrimp with the acid).

Skewers & Finish

Prepare skewers

If using wooden skewers, soak them in warm water for at least 30 minutes to prevent burning. Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Lightly oil the grates or brush oil on a grill pan.

Thread shrimp

Thread 4–6 shrimp on each skewer (depending on shrimp size), piercing through the thickest part so they lie flat and evenly spaced. Reserve any remaining marinade.

Grill shrimp

Brush the grill or grill pan with the neutral oil. Place skewers on the hot grill. Cook 2–3 minutes per side until shrimp are opaque and just firm; total cook time about 4–6 minutes depending on size. While grilling, brush occasionally with reserved marinade (only if the marinade was not in contact with raw shrimp; otherwise discard leftover raw marinade or bring to a boil for 2 minutes before brushing). Do not overcook to avoid rubbery shrimp.

Finish and garnish

Remove skewers from heat and transfer to a plate. Squeeze fresh lime wedges over the shrimp. Sprinkle with chopped cilantro leaves or scallions and toasted sesame seeds, if using.

Serve

Serve immediately with extra lime wedges and a dipping sauce if desired (sweet chili sauce or a simple mix of fish sauce, lime juice, and a pinch of sugar).