Thai-Style Broiled Shrimp Recipe (2024)

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 co*cktails. Used Thai basil from our garden instead of cilantro and mint. Very good, easy and low-fat.

Is 2T lime juice and 1T fish sauce accurate? The paste become a liquid marinade after adding lime juice and fish sauce. Can't really rub it on the shrimp.

Simply one of the most flavorful yet easy dishes to prepare - perfect for weekday meals. My wife and I prefer our food on the hotter side so we substituted scotch bonnets for Thai chiles.

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.

Made mostly as directed, I did not have Thai chilies so I used some red yuzu kosho and I forgot the black pepper. Served with rice and crispy garlic and shallot chili oil. So yummy, so easy. Will make again.

couldnt make a paste so i added butter and sauteed it in the butter lime sauce. Was divine.

Make sauce and save a little to top shrimp after cooking. Try stir frying instead of broiling. Served with mango and rice which was perfect!

I added a bit of ginger and marinated it all for a few hours and then served over rice. I’ll make it again!

Tossed with fresh herbs and udon noodles with chopped peanuts

Delicious! I broiled the shrimp in our toaster oven. Super easy. I gave them 3 minutes on each side, which was still good but overcooked for me. Next time, I'd try 2 minutes MAX on each side. Also, I did not use garlic and it was still perfectly delicious.

The combination of lime juice, fish sauce, and garlic really whets the appetite. Though the the salt should be cut back by half at least.

Doubled the sauce to marinate for 30 minutes ahead of time, but found the fish sauce overbearing and the broiling method a little bland. Easy enough but didn’t enjoy.

I stir fried this with jumbo shrimp, used a Serrano pepper, an extra garlic clove, and marinated it for 2.5 hours in the sauce. It was yummy! I felt the mint was necessary.

Definitely agree with adding mango!

Feh! I used the wok to cook the shrimp. Added some white vermouth and simmered the marinade to make a sauce. Too salty, too sour. Added some peanut butter to mellow it out. Ended up rinsing the sauce off the leftover shrimp and using the shrimp in an ersatz jambalaya two days later.I purchased a supposedly good fish sauce at Trader Joe's; it was a brand mentioned by a writer of a cookbook about Thai cooking that was interviewed on the Milk Street podcast. How do I use it otherwise?

Agree with others - Not enough sauce for 1.5 lbs and too watery for a paste. Not much depth but thought there would be. Added my iwn doy sauce based dipping sauce- it helped a bit. Probably won’t make again.