What You Need
- 1 lb shrimp, peeled and deveined
For the Marinade
- 2 tbsp Thai red curry paste
- 2 tbsp canola oil
- 1 tbsp fish sauce (or soy sauce)
- Juice from 1 lime (~2 tbsp)
- 2 tsp coconut sugar
- 3 garlic cloves, minced
- 1/4 tsp ground ginger
Mix the Marinade
In a medium bowl, whisk all marinade ingredients until smooth. No curry paste lumps allowed.
Marinate
Add shrimp to marinade and stir until coated. Let sit ~15-20 minutes max – past 30 minutes and the lime starts cooking them.
Fire up your grill while they marinate.
Grill
Thread shrimp onto skewers. Grill ~2-3 minutes per side.
Done when pink, C-shaped, with char marks. Should hit 145F internal.
Serve immediately with whatever sides you’re making.
Fish sauce makes this authentic but soy sauce works if that’s what you have. The maple syrup balances the heat and helps with caramelization. Metal skewers work better than bamboo here – no soaking needed.
Thai Red Curry Grilled Shrimp
Shrimp that tastes like Thai takeout but takes 20 minutes. The curry paste does all the work – no need to hunt down lemongrass and galangal.
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Ingredients
What You Need
- 1 lb shrimp peeled and deveined
For the Marinade
- 2 tbsp Thai red curry paste
- 2 tbsp canola oil
- 1 tbsp fish sauce or soy sauce
- Juice from 1 lime ~2 tbsp
- 2 tsp coconut sugar
- 3 cloves garlic minced
- 1/4 tsp ground ginger
Instructions
- Whisk together Thai red curry paste, canola oil, fish sauce, lime juice, maple syrup, garlic powder, and ground ginger in a medium bowl until smooth.
- Add shrimp to marinade and stir to coat.
- Let sit 15-20 minutes.
- Heat grill to medium-high while shrimp marinates.
- Thread shrimp onto metal skewers.
- Grill 2-3 minutes per side until pink, C-shaped, and charred.
- Serve immediately.
Notes
Fish sauce is traditional but soy sauce works as a substitute. Maple syrup balances heat and aids caramelization. Do not marinate longer than 20 minutes or lime will begin cooking the shrimp.
Tried this recipe?Leave a comment below & let me know!
