Can you use frozen shrimp to make Thai Grilled Garlic Shrimp with Shells?

You can use frozen shrimp to make Thai Grilled Garlic Shrimp with Shells. Just thaw the shrimp completely before marinating and grilling.

Is Thai Grilled Garlic Shrimp with Shells Spicy?

Thai Grilled Garlic Shrimp with Shells can be spicy by adding chili flakes, ground white peppers, or Sriracha sauce to the marinade. However, the dish is not traditionally spicy.

Thai grilled garlic shrimp (with shells on)

Name: Thai grilled garlic shrimp (with shells on)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 1-1.5 pounds large, raw shrimp with shells and heads on; 6 cloves of garlic, minced (1.5 tablespoons); 2 tablespoons of oyster sauce; 2 tablespoons sweet dark soy sauce (Or use honey, molasses, or agave as a substitute); 1 tablespoon of fish sauce; 1 tablespoon of vegetable oil for brushing on the shrimp on the grill; 1/4 cup of chopped cilantro stems (use the roots if you can find them)

Description

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.

Ingredients

Scale

1-1.5 pounds large, raw shrimp with shells and heads on
6 cloves of garlic, minced (1.5 tablespoons)
2 tablespoons of oyster sauce
2 tablespoons sweet dark soy sauce (Or use honey, molasses, or agave as a substitute)
1 tablespoon of fish sauce
1 tablespoon of vegetable oil for brushing on the shrimp on the grill
1/4 cup of chopped cilantro stems (use the roots if you can find them)

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Instructions

Start by deveining the shrimp. See the Note above on how to devein and butterfly the shrimp. Butterfly the shrimp and place them in a large flat bottom glass container. Set the shrimp to the side while you make the marinating sauce.
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.)
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.)
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!
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.
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.
Remove the shrimp from the grill and transfer them to a serving platter. Sprinkle 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!

Notes

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 a great option for getting more smokey charred flavor with this shrimp recipe.

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Prep Time: 20
Cook Time: 10
Category: Grilling, summer food
Method: Grilling
Cuisine: Thai