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Thai Chili Shrimp Skewers Recipe

Name: TAO Uptowns 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 and deveined (tails optional); 3 pcs fresh Thai bird’s eye chiles, finely chopped; 3 pcs garlic cloves, minced; 3 tbs fresh lime juice; 2 tbs light soy sauce; 1 tbs fish sauce; 1 tbs brown sugar; 2 tbs vegetable oil (or neutral oil); 2 tbs fresh cilantro, finely chopped; 1 tsp grated lime zest; 1 tsp freshly ground black pepper; 8 pcs bamboo or metal skewers (if bamboo, soak 30 min); 1 tsp sesame oil (for brushing); 4 pcs lime wedges (to serve); 2 tbs extra chopped cilantro (garnish); 1 tbs toasted sesame seeds (optional garnish); 1 cup sweet chili sauce; 1 tbs lime juice; 1 tsp fish sauce; 1 pcs thinly sliced red chili (optional, for heat)

Inspired by TAO Uptown

Time45m

Serves4

Make Thai Chili Shrimp Skewers Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade

1 lb large raw shrimp, peeled and deveined (tails optional)

3 pcs fresh Thai bird’s eye chiles, finely chopped

3 pcs Garlic cloves, minced

3 tbs Fresh lime juice

2 tbs light soy sauce

1 tbs Fish sauce

1 tbs Brown sugar

2 tbs vegetable oil (or neutral oil)

2 tbs fresh cilantro, finely chopped

1 tsp grated lime zest

1 tsp freshly ground black pepper

Skewers & Grill Finish

8 pcs bamboo or metal skewers (if bamboo, soak 30 min)

1 tsp sesame oil (for brushing)

4 pcs lime wedges (to serve)

2 tbs extra chopped cilantro (garnish)

1 tbs toasted sesame seeds (optional garnish)

Dipping Sauce (optional)

1 cup sweet chili sauce

1 tbs ReaLime juice

1 tsp Fish sauce

1 pcs thinly sliced red chili (optional, for heat)

Method

Marinade

Prepare shrimp

Pat the shrimp dry with paper towels and, if not already done, remove the shells leaving tails on or off per preference. Make small shallow cuts along the underside of larger shrimp so they lie flat on the skewer.

Make marinade

In a medium bowl combine chopped Thai chiles, minced garlic, lime juice, light soy sauce, fish sauce, brown sugar, vegetable oil, chopped cilantro, lime zest, and black pepper. Whisk until sugar is mostly dissolved and ingredients are well incorporated.

Marinate shrimp

Add the shrimp to the bowl and toss to coat evenly. Cover and refrigerate for 20–30 minutes (no more than 45 minutes) to allow flavors to penetrate without over-tenderizing the shrimp.

Skewers & Grill Finish

Prepare skewers and preheat grill

If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning. Preheat a gas or charcoal grill to medium-high (about 425–450°F / 220–230°C). If using a grill pan or broiler, preheat accordingly.

Assemble skewers

Thread 3–4 shrimp onto each skewer, pushing them so they sit flat and slightly overlap for even cooking. Reserve any remaining marinade; do not reuse raw marinade unless boiled (see note).

Grill shrimp

Oil the grill grates lightly or brush shrimp with a little oil. Place skewers on the hot grill and cook for about 2–3 minutes per side, turning once, until shrimp are pink and opaque and have light char marks. Total cook time per skewer should be 4–6 minutes depending on shrimp size. Avoid overcooking to keep shrimp tender.

Finish and glaze

During the last minute of grilling, brush the shrimp lightly with sesame oil (or a tablespoon of the reserved marinade boiled for 1 minute). Remove skewers from the grill and let rest 1–2 minutes. Sprinkle with extra chopped cilantro and toasted sesame seeds, and serve with lime wedges.

Dipping Sauce (optional)

Whisk together sweet chili sauce, lime juice, and fish sauce in a small bowl. Stir in thinly sliced red chili if using. Serve chilled or at room temperature alongside the skewers.