Thai Shrimp Skewers with Lime and Garlic Recipe
These shrimp skewers are a simple way to bring Thai street food to your home grill or grill pan. A marinade of lime, garlic and fish sauce gives an intense flavour, and the shrimp cook in just a few minutes. Perfect for a party or as a starter for a light dinner.
Shrimp marinated this way are a twist on Thai street‑grill snacks, where citrus, garlic, chili, and fish sauce reign supreme. The stovetop version lets you recreate that atmosphere even without access to an outdoor grill.
These skewers bring the vibe of Thai street food to a balcony grill – shrimp marinated in lime, garlic, and fish sauce have an intense, bold flavor with minimal effort. The short grilling time keeps the meat juicy and tender, while the citrus‑garlic marinade caramelizes around the edges. It’s a great way to add an Asian accent to a familiar lineup of barbecue classics.
Why this version works
- The marinade balances the acidity of lime, the saltiness of fish sauce, and the sweetness of honey.
- A short marinating time and quick grilling keep the shrimp juicy.
- Skewering the shrimp in two places makes it easier to brown them evenly and flip the skewers.
Chef's tips
Dry the shrimp really thoroughly before marinating – if they’re wet, they’ll steam instead of sear and won’t get any caramelization from the honey. Don’t walk away from the grill: there are literally 2 minutes between perfectly juicy and overcooked shrimp; watch the color and how tightly they curl into a C shape. If you’re grilling on grates, lightly oil them with a high smoke‑point oil so the shrimp don’t stick and tear off the skewer.
How to serve
Serve the skewers with a simple cucumber, cilantro, and lime salad, or with a bowl of jasmine rice if they’re meant to be the main course. On the grill they’re perfect for cutting through heavier meats, and for a weeknight dinner pair them with an Asian‑style cabbage slaw and a small bowl of chili sauce for dipping.
Watch out for
- Don’t marinate the shrimp too long in lime juice, or they’ll start to firm up and over‑set like in ceviche.
- Don’t put the shrimp on a cold grill or pan – instead of searing, they’ll stew in the marinade.
- Take the skewers off when the shrimp are pink and springy; in just a few minutes overcooked shrimp turn dry.
Substitutions
- You can replace the honey with cane sugar, making sure to dissolve it fully in the marinade.
- Fresh chili can be swapped for chili flakes or a little hot chili paste, such as sambal.
- For a milder version, you can partially replace the fish sauce with soy sauce, reducing the added salt.
- If someone doesn’t like cilantro’s distinctive flavor, you can use flat‑leaf parsley instead.
Ingredients
- raw shrimp - 400 g
- lime juice - 3 tablespoon
- grated lime zest - 1 teaspoon
- garlic - 3 clove
- fish sauce rybny - 1.5 tablespoon
- honey or cane sugar - 1 tablespoon
- oil roślinny - 2 tablespoon
- fresh chili pepper - 0.5 piece
- fresh coriander - 2 tablespoon
- skewers - 8 piece
- lime for serving - 1 piece
Preparation
- If using wooden skewers, place them in a bowl of water for at least 20 minutes so they don’t burn during grilling.
- Rinse the shrimp and pat dry with paper towels. If they have a vein (dark line along the back), gently remove it with a knife.
- In a bowl, mix the lime juice and zest, chopped garlic, fish sauce, honey, oil and chopped chili. Stir until the honey dissolves.
- Add the shrimp to the marinade and mix thoroughly so each one is coated. Cover and set aside for 15–20 minutes at room temperature or up to 1 hour in the fridge.
- Thread the shrimp onto skewers, piercing them in two places (near the tail and near the head) so they form a loose “C” shape – this helps them cook evenly.
- Heat the grill, grill pan or a regular pan with a little oil over medium-high heat. When hot, place the shrimp skewers on it.
- Grill or fry the shrimp for 2–3 minutes on each side, until they turn pink and lightly golden. Do not cook them too long or they will become rubbery.
- Transfer the finished skewers to a plate, sprinkle with chopped coriander and serve immediately with lime wedges for squeezing over the top.
Storage
No storage information available for this dish.
I make these skewers whenever friends drop by for a spontaneous balcony barbecue and I’ve got a bag of shrimp in the freezer – the marinade comes together faster than the pan can heat up.
