Butter Thai Shrimp (grilled Gulf Shrimp) Recipe
Served with Thai homemade seafood sauce
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Ingredients
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Grilled Butter Thai Shrimp
Thai Seafood Dipping Sauce (Nam Jim Seafood)
Method
Grilled Butter Thai Shrimp
- 1
Prepare shrimp
If shrimp are not peeled, remove shells leaving tails on (optional). Devein and rinse shrimp under cold water, then pat completely dry with paper towels. Place shrimp in a bowl.
- 2
Make butter marinade
In a small saucepan over low heat, melt 3 tbsp unsalted butter with 1 tbsp vegetable oil. Add minced garlic and grated ginger and sweat gently for 1 minute—do not brown. Remove from heat and stir in 1 tsp fish sauce, 1 tsp light soy sauce, 1 tbsp lime juice, 1 tsp brown sugar, and 1 tsp chili flakes. Taste and adjust seasoning: add up to 1/4 tsp more salt if needed.
- 3
- 4
- 5
- 6
Finish & serve
Remove shrimp from grill, sprinkle with kosher salt, 1/2 tsp freshly ground black pepper, and chopped cilantro. Serve immediately with lime wedges and the Thai seafood dipping sauce on the side.
Thai Seafood Dipping Sauce (Nam Jim Seafood)
- 7
Blend sauce
In a mortar and pestle or small food processor, combine 2 tbsp cilantro stems, 2 tbsp cilantro leaves, 2 garlic cloves, and 2 red chilies. Pound or pulse until coarsely chopped. Add 3 tbsp fresh lime juice, 2 tbsp fish sauce, 1 tbsp rice vinegar, and 1 tbsp palm or granulated sugar. Stir or pulse until sugar dissolves. If the sauce is too intense, add up to 1 tbsp water to loosen and balance acidity and salt.
- 8
Adjust and finish
Taste and adjust: add more lime for acidity, fish sauce for saltiness, or sugar for sweetness. Fold in 2 tbsp thinly sliced green onions. Transfer sauce to a serving bowl and chill briefly (5–10 minutes) if desired. The sauce can be made up to 4 hours ahead and refrigerated; bring to room temperature before serving.