Barbecued Shrimp is one of my favorite go-to recipes when I want to impress guests without spending hours in the kitchen. The marinade is packed with bold flavors – spicy red chilies, fragrant lime leaf, and sweet brown sugar create an amazing balance. I learned this recipe during a cooking class in Thailand, and I’ve been making it ever since. The double marinade technique makes the shrimp extra tender and flavorful.
About the Recipe
This recipe takes classic grilled shrimp to the next level with its unique Asian-inspired marinade. The combination of cashews, coconut milk, and aromatic spices creates layers of flavor that you won’t find in typical barbecued shrimp recipes. It’s fancy enough for special occasions but simple enough for weeknight cooking.
Why You’ll Love This Recipe
The magic of this recipe lies in its perfect balance of flavors. The lime juice tenderizes the shrimp while the spice paste adds depth and complexity. The coconut milk brings everything together with its creamy richness. Each bite is a mix of sweet, spicy, and tangy notes. Best of all, most of the work is hands-off marinating time, so you can prep other dishes or relax while the flavors develop.
Cooking Tips
– Don’t skip soaking the wooden skewers – this prevents them from burning
– Make sure your grill is hot before adding the shrimp
– Watch the shrimp carefully while grilling – they cook quickly
– If you can’t find lime leaves, use lime zest instead
– Pat the shrimp dry before marinating for better flavor absorption
Serving and Storing Suggestions
Serves 2-3 people as a main course. Total prep and cooking time is about 2 hours, including marinating. Serve hot with steamed rice and mint sauce. Leftover cooked shrimp can be stored in the fridge for up to 2 days. The uncooked marinade keeps well for 3-4 days refrigerated.
Similar Recipes
- Tandoori Grilled Shrimp
- Thai Coconut Shrimp Skewers
- Spicy Lime Grilled Shrimp
- Asian-Style Grilled Scallops
Nutrient Benefits
Shrimp is high in protein and low in calories. It provides valuable omega-3 fatty acids and several essential minerals. The spices used in the marinade, especially ginger and garlic, offer anti-inflammatory benefits. Coconut milk adds healthy fats and makes the dish more filling.
Barbecued Shrimp
Ingredients
- 10 Shrimps (peeled, deveined)
- 2 tsp Lime Juice
- Wooden Skewers (soaked in water for 45 minutes)
- 2 tbsp Coconut Milk (thick)
For the masala paste:
- 2 Cashew Nuts
- 2 Red Chillies
- 1/2 Lime Leaf
- 1/4 Ginger (peeled, sliced)
- 2 to 3 Sambar Onions (Shallots - depending on size, peeled)
- 1 clove Garlic (peeled)
- 1/4 tsp Roasted Dried Shrimp Paste
- 1 tsp Dark Brown Sugar
- 1/4 tsp Salt
- 3 tsp Oil
Instructions
- Dry roast the cashew nuts until golden brown and grind coarsely.
- To this, add all the other ingredients for masala paste and grind until smooth.
- Mix the shrimps with lime juice in a bowl and toss well.
- Keep aside for 30 minutes.
- Heat oil in a pan.
- Fry the spice paste for 2 to 3 minutes.
- Add the coconut milk and bring to a boil.
- Simmer for a minute and transfer to a bowl.
- Add the shrimps and toss well until coated evenly.
- Keep aside for 30 minutes.
- Skewer them onto the wooden sticks and grill for a minute or two on each side, until lightly browned.
- Serve hot with mint sauce.
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Frequently Asked Questions
Can I make this recipe without a grill?
Yes. You can cook these shrimp under the broiler for 2-3 minutes per side or in a hot pan. Just make sure not to overcook them – they should be pink and slightly firm.
How spicy is this recipe?
The heat level is moderate. You can adjust it by changing the number of red chilies. Remove the seeds for less heat, or add more chilies if you like it spicier.
Can I prepare the marinade ahead of time?
Yes. The marinade can be made up to 3 days ahead and stored in the fridge. Just bring it to room temperature before using.
