Thai grilled garlic shrimp (with shells on)

Thai grilled garlic shrimp (with shells on) is a delicious and savory dish that uses fresh shrimp marinated in a flavorful mixture of garlic, cilantro, and savory Thai sauces. The shrimp are then grilled to perfection, with their shells still intact, to lock in all the delicious flavors with a slightly smoky and charred taste from the grill.

Pair your Thai grilled shrimp BBQ with a delectable Thai green seafood sauce. Don't miss out on the sauce; it has minimal ingredients and perfectly complements the BBQ shrimp. Once you try this irresistible duo, you'll want to make it all summer!

Jump to:

• Why you'll love this recipe
• Ingredients for making Thai garlic shrimp
• How to devein and butterfly raw shrimp with shells on
• A note on the shrimp with shells and tails on
• Prawn vs Shrimp, what is the difference?
• Fun Facts
• How to make Thai grilled garlic shrimp
• Garnishing options
• Helpful kitchen notes and tips
• What to serve with Thai BBQ shrimp
• Variations
• Storing leftover
• Frequently Asked Questions
• More grilling recipes you'll love
• Thai grilled garlic shrimp (with shells on)
• Related Thai recipes you'll love
• Pairing

Why you'll love this recipe

You'll love this Thai grilled garlic shrimp with shells if you're a seafood lover. These succulent and juicy shrimps are incredibly delicious and nutritious, making them a healthy and satisfying meal choice.

• The shrimp shells add a distinctive flavor to the dish, making it more flavorful and authentic. When grilled to perfection, these shells become slightly crispy, adding a crunchy texture to the dish that complements the soft and tender flesh of the shrimp.
• The garlic in this dish is a game-changer. It infuses the shrimp with a rich, savory, aromatic flavor. The garlic also has powerful health benefits, including boosting the immune system and reducing inflammation.
• Thai grilled garlic shrimp is easy to prepare. You can quickly whip up this flavorful dish with just a handful of ingredients and minimal cooking time.
• This versatile dish can be paired with various sides, such as steamed rice, vegetable stir-fry, or a crunchy salad.

Ingredients for making Thai garlic shrimp

• Raw large shrimp with shells and head-on shrimp.
• Garlic, minced. If you love garlic, be generous with them. Garlic and cilantro are the only two fresh herbs used for this recipe. 
• Oyster sauce. Add the umami and silky, buttery sauce to the shrimp marinade.
• Sweet dark soy sauce. The sweet dark soy sauce adds sweetness and a light golden brown color to the shrimp. (Or use honey, molasses, or agave as a substitute). Sugar works, too. Use palm or brown sugar to add to the sauce's brown color. 
• Fish sauce. It adds a salty, umami flavor. 
• Oil. Use neutral oil with no fragrance to brush on the grill's shrimp. Olive oil or sesame oil is not recommended.
• Cilantro stems (use the roots if able to find them). 

How to devein and butterfly raw shrimp with shells on

Deveining butterfly shrimp with shells on can be tricky, but it's possible with a few simple steps. Here's how to do it:

1. On a cutting board, hold the shrimp by the tail and use a sharp knife to make a shallow incision along the belly of the shrimp, cutting through the flesh but not the shells.
2. Use toothpicks to gently pull out the vein that runs along the back of the shrimp. If the vein breaks, use the tip of the knife to remove any remaining pieces.
3. Use your fingers to press down gently on the shrimp to flatten it out so that it looks like a butterfly, with the tail and head forming the "wings." If your shrimp is large, use the bottom of the knife to press the shrimp down firmly. 
4. Repeat the process with the remaining shrimp.
5. Once all the shrimp have been deveined and butterflied, you can season them with your favorite marinate sauces and spices and cook them according to your preferred method, such as grilling, baking, or frying.

A note on the shrimp with shells and tails on

The jumbo shrimp used are prawns for this recipe, but since I'm using American English, I will call them shrimp. -(:  Check the fun fact section below! 

I used tiger prawns, whole shrimp with head, and shell-on shrimp. They are meaty shrimp that are excellent for this best-grilled shrimp recipe. The shrimp meat is large and holds the flavors of the simple marinade well. The shrimp marinade adds to the sweetness of the shrimp meat.  

They are the same flavorful shrimp I used to make for creamy shrimp Tom Yum soup, where I used the shrimp heads to make shrimp stock. They are sold at my local Asian market in the freezer section.

Check your seafood deli for fresh prawns or shrimp options. 

Prawn vs Shrimp, what is the difference?

Prawns and shrimp share many similarities, but they are not the same. Prawns are typically larger and have a sweeter flavor than shrimp. They also have a longer lifespan and tend to live in freshwater, while shrimp live in saltwater.

In terms of appearance, prawns have longer legs and claws, while shrimp have a more curved body shape and smaller legs. Additionally, prawns are usually more expensive than shrimp due to their size. Both prawns and shrimp are delicious and nutritious options for seafood lovers and can be cooked in various ways to suit different tastes and preferences.

Fun Facts

In Britain, the word "prawn" is commonly used to refer to a type of small crustacean that is similar to shrimp. The word "shrimp" is also used but is more commonly used in the United States.

How to make Thai grilled garlic shrimp

Step 1. Start by deveining the shrimp. See the Note above on how to devein and butterfly the shrimp. Butterfly the shrimp, then place them in a large, flat bottom glass container. Set the shrimp to the side while you make the marinating sauce. 

Step 2. Add all the marinade ingredients together in a spice grinder or mortar and pestle. (garlic, cilantro, oyster sauce, fish sauce, sweet dark soy sauce, and 1 tablespoon of oil.)

Step 3. Blitz the ingredients in the spice grinder until you have a smooth sauce. (A small food processor may be too big for the sauce unless you double up on the recipe. Use mortar and pestle or chop the ingredients finely and add them to a medium bowl instead.)

Step 4. Add the sauce to the shrimp and gently mix until they're well coated. Cover the container with plastic wrap or a lid and refrigerate it for at least 30 minutes or up to 2 hours. While waiting for the shrimp to marinate, make the Thai green seafood dipping sauce with the grilled shrimp! 

Step 5. Preheat your grill to medium heat. Thread the shrimp onto skewers if desired. I didn't because my shrimp were large enough not to fall through the grill.

Step 6. Grill the shrimp for 2-3 minutes per side or until they're pink and cooked through. Use any leftover marinating sauce to brush on the shrimp before and during grilling. Be careful not to overcook them, or they'll become tough.

Step 7. Remove the charred juicy shrimp from the grill and transfer them to a serving platter. Sprinkle them with sliced green onions and chopped cilantro (if using). Serve the shrimp hot with extra lime wedges on the side. Serve your grilled shrimp with the Thai green seafood sauce!  Have lots of paper towels nearby, as you'll need them for these finger-licking good shrimp. Enjoy!

Garnishing options

• Fresh cilantro leaves. Roughly chop some fresh cilantro leaves and sprinkle them over the top of the shrimp for a pop of green and a burst of herbaceous flavor that pairs well with the garlic.
• Lime wedges. Cut some lime wedges and serve them alongside the shrimp for a bright, citrusy flavor that complements the richness of the grilled shrimp. Lemon slices work too.
• Sliced red chili peppers. For a spicy kick, thinly slice some red chili peppers and scatter them over the top of the shrimp. Remove the seeds if you want to dial down the heat.
• Thinly sliced scallions. Slice some scallions thinly and sprinkle them over the top of the shrimp for a mild onion flavor and a bit of crunch.

Helpful kitchen notes and tips

• Marinate the shrimp. Marinating the deveined shrimp in a mixture of garlic,  juice, fish sauce, and sugar for at least 30 minutes before grilling will infuse it with flavor and keep it tender.
• Preheat the grill. Make sure to preheat your grill to medium-high heat before grilling the shrimp. This will ensure the shrimp cook evenly and get a nice char outside.
• Keep an eye on the shrimp. If this is your first time cooking shrimp on the grill, keep a close eye on them while grilling to prevent them from overcooking and becoming tough. Seafood generally does not need much time for cooking.
• Serve with dipping sauce. Serve the grilled shrimp with this perfect Thai green seafood dipping sauce from fish, lime juice, sugar, and chili flakes. This will add an extra layer of flavor and complement the garlicky shrimp perfectly.
• Don't forget to peel: While the shells add flavor and texture to the dish, it's important to remind your guests to peel the shrimp before they eat them to avoid any choking hazards. 
• The best way to eat the grilled shrimp is to use your fingers. Peeling shrimp shells and eating them with your fingers is my favorite way to eat grilled shrimp. So fun and tasty! A large roll of paper towels is a requirement! 
• Soak the wooden skewers. Skewers are recommended if using small shrimp. For bamboo skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning on the very hot grill. 
• If you have a charcoal grill, use that! It's an excellent option for getting more smokey charred flavor with this shrimp recipe.

What to serve with Thai BBQ shrimp

• Thai green seafood sauce
• Nam Prik Pla
• Thai sweet chili sauce
• Thai Green papaya salad or Lao papaya salad
• Cucumber salad
• Thai sticky rice, Jasmine rice (or any white rice of choice!)

Variations

• Use large scallops, but use skewers or a grill basket to prevent the seafood from falling through the grill grates. You can also use a piece of aluminum foil as a holder. 
• Use firm tofu instead of shrimp. Cut the tofu into thick strips about 3-4 inches long and ¼ inch thick. 
• For a vegan version, use vegetables like zucchini, broccoli, onions, tomatoes, bell peppers, and mushrooms. Also, use skewers if using vegetables for grilling. 

Storing leftover

Store leftover grilled shrimp in an airtight container for up to 3 days. 

Frequently Asked Questions

That's it for this delicious Thai BBQ garlic shrimp recipe. The next time you're at the grocery store, pick up a pound of shrimp and try this delicious Thai grilled shrimp with shells cooking technique. It's the perfect appetizer or main dish for a casual dinner party, or make it as fancy as you'd like!

More grilling recipes you'll love

• Thai pork spare ribs
• Bacon-wrapped enoki mushrooms
• Chicken satay and use this 5-minute satay sauce
• Moo Ping
• Khao Jee grilled sticky rice patties.

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Pairing

These are my favorite dishes to serve with this Thai grilled shrimp.