Thai-Style Broiled Shrimp
Updated June 6, 2024
- Total Time
- About 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1garlic clove
- minced Thai chiles
- 1teaspoon salt
- 1teaspoon sugar
- 1tablespoon fish sauce
- 2tablespoons lime juice
- black pepper
- 1½pounds peeled shrimp
- Cilantro and mint
Nutritional analysis per serving (4 servings)
157 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 35 grams protein; 557 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Turn on the broiler, and put the rack close to heat. Mash 1 garlic clove and a few minced Thai chiles with 1 teaspoon salt until it forms a paste. Add to it 1 teaspoon sugar, 1 tablespoon fish sauce, 2 tablespoons lime juice and a little black pepper. Rub paste all over1½ pounds peeled shrimp. Broil, 2 to 3 minutes per side. Garnish: Cilantro and mint.
Private Notes
Comments
I marinated the shrimp for two hours in the sauce and then instead of broiling it I stir fried it very quickly with a little peanut oil. Threw in some chopped mango as well and served the whole thing over thai rice. Delicious.
Great taste. We used half the shrimp for two people. The amount of sauce was perfect. If I were to make it again, I'd double the sauce for the amount of shrimp they ask for. As stated by another foodie below, I added the mango and it gave it the kick it needed.
We love it.
We made this as a snack with cocktails. Used Thai basil from our garden instead of cilantro and mint. Very good, easy and low-fat.
Pretty easy weeknight meal with lots of flavour. I halved the shrimp but made the whole “paste” and saved some for drizzling. Served it over jasmine rice. I used one Thai green chilie with seeds removed but might keep them next time and / or up it to two for a bit more heat.
Made this using a red Fresno chili and stirred in the fresh cilantro and mint as soon as it came off the broiler. Doubled sauce as suggested and added mango also as suggested. Served over brown rice cooked in shrimp stock made from shells. Salty, bright flavors. Would cut fish sauce back a bit next time to lessen the salt.
As others have said, after adding the lime juice and fish sauce, the marinade wasn’t a paste. If I make this again, I would smear the shrimp with the garlic, chili, and salt mixture. Then make a dipping sauce with the lime juice, fish sauce, etc.