Thai Shrimp Skewers with Garlic and Coriander Recipe
These shrimp skewers marinated in garlic, coriander, and lime are perfect party food or a light dinner. In Thailand, similar snacks are sold at seaside stalls – they’re grilled in minutes and served with a simple sauce. At home they’re great on the backyard grill or a grill pan in the kitchen.
In Thai seaside towns, grilled shrimp in garlicky herb marinades are a classic street food, served with lime and fresh herbs. This recipe streamlines the street version so you can easily recreate it on a home grill or grill pan.
These skewers combine simple preparation with the bold, street‑food character of Thai coastal dishes. The marinade is built from just a few ingredients yet delivers a multi‑layered flavor: garlic, cilantro, chili, and lime take the lead, while fish sauce adds depth. It’s a way to get “vacation‑style” shrimp even from frozen and cooked on a regular grill pan.
Why this version works
- A short marinade in lime juice adds flavor but doesn’t “cook” the shrimp like ceviche.
- Skewering the shrimp in two places stabilizes them and helps them grill evenly.
- The combination of fish sauce, lime, and sugar gives a classic Thai balance of flavors.
- Minimal cooking time keeps the centers juicy with lightly charred edges.
Chef's tips
The biggest mistake is using a pan or grill that isn’t hot enough – the shrimp will release their juices and simmer instead of searing; the first skewers you lay down should immediately sizzle loudly. Look for the moment when the bottom side is pink with lightly golden edges but the center is still slightly translucent – then flip the skewers just once. If you’re worried about oversalting, gently shake off any excess marinade from the shrimp before grilling.
How to serve
Serve the skewers with a simple dip made from plain yogurt, lime, and a pinch of chili, plus a bowl of crunchy cucumber or green salad. For a larger dinner, add bowls of jasmine rice or rice noodles and let guests build their own bowls with shrimp and vegetables.
Watch out for
- Don’t marinate the shrimp in lime juice for more than 30 minutes, or they’ll start to firm up and turn rubbery after grilling.
- If the shrimp curl into tight “O” shapes and turn very opaque, they’re on the verge of being overcooked – take them off the heat immediately.
Substitutions
- Instead of shrimp you can use scallops or chunks of white fish, shortening the grilling time slightly.
- If you don’t have fish sauce, use light soy sauce and a pinch of salt, keeping in mind the result will taste less distinctly Thai.
- You can partially replace cilantro with flat‑leaf parsley when cooking for people who don’t like cilantro.
Ingredients
- raw shrimp - 400 g
- garlic - 3 cloves
- fresh coriander - 3 tablespoons
- lime juice - 3 tablespoons
- fish sauce rybny - 1.5 tablespoons
- oil roślinny - 2 tablespoons
- sugar trzcinowy - 1 teaspoon
- red chili pepper - 1 piece
- black pepper czarny mielony - 0.25 teaspoons
- skewers - 8 pieces
- lime wedges for serving - 4 pieces
Preparation
- If using frozen shrimp, thaw them in advance and pat very dry with paper towels. Remove the vein (dark line along the back) if it’s still there.
- In a bowl, mix the lime juice, fish sauce, oil, sugar, chopped garlic, chili, pepper, and 2 tablespoons of chopped coriander. Stir until the sugar dissolves.
- Add the shrimp to the marinade and mix well so each one is coated. Cover and refrigerate for 15–20 minutes.
- Thread the shrimp onto skewers, piercing them in two places so they form a loose “C” shape and hold firmly on the skewer.
- Heat a grill, grill pan, or regular frying pan over medium-high heat. If using a pan, lightly brush it with oil.
- Place the skewers on the hot surface and cook for 2–3 minutes on each side, until the shrimp turn pink and lightly browned. Do not cook too long or they will become rubbery.
- Transfer the cooked skewers to a plate and sprinkle with the remaining tablespoon of chopped coriander.
- Serve immediately with lime wedges for squeezing over before eating. They taste great with a simple cucumber salad or jasmine rice.
Storage
No storage information available for this dish.
They turn out best for me on a heavy grill pan in the kitchen – that way I get a “summer grill” vibe even in the middle of November, just with the window open.
