Sweet Grilled Shrimp

  • Yield : 30 medium or large raw shrimp
  • Servings : 6 (5 per skewer)
  • Prep Time : 1:30 h
  • Cook Time : 10m
  • Ready In : 1:40 h

The best shrimp recipe I’ve come across – best grilled on the BBQ, but can also be grilled in a non-stick pan when the weather is bad.

Note for allergies/additive sensitivities: Most shrimp now contain phosphates of some kind – I have an allergic reaction to ‘Tri-poly-phosphates’, but am okay with the ‘Poly-phosphates’ in shrimp. Check the ingredients on the package before buying, especially if you are serving to people with allergies or additive sensitivities.


  • 6 wooden skewers + 1/2 cup of water + a cookie sheet that has edges
  • 30 raw large or medium shrimp
  • 6 cloves of garlic, minced
  • 1/3 cup olive oil
  • 1 cup of sweet Thai chili sauce
  • 3 tablespoons of fresh basil, chopped or torn roughly
  • 1/2 teaspoon of salt
  • 1/4 or 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon of black pepper
  • Small bowls with extra sweet Thai chili sauce and/or plum sauce (for dipping)


Step 1

In a large bowl, mix together the marinade: oil, garlic, chili sauce, basil, salt, cayenne and pepper (the cayenne is 'to taste' - start with a 1/4 teaspoon, and add another 1/4 teaspoon if you like it a bit spicier).

Step 2

Peel and de-vein the shrimp. Give a quick rinse under cold water. Mix into the marinade. Cover and refrigerate for at least an hour.

Step 3

Soak the skewers in the water, in the cookie sheet. They will need to soak for an hour to ensure they don't burn during cooking. Note: If you are not using a BBQ, and just cooking the shrimp in a pan, you can skip using the skewers.

Step 4

Drain the water from the cookie sheet. After an hour - put the shrimp on the skewers (about 5 on each), threading the point thru both the head and tail. Lay the skewered-shrimps on the cookie sheet, and pour the remaining marinade over the skewers. Let it continue to marinade until you are ready to cook.

Step 5

Pre-heat the BBQ on medium heat. If using a pan on the stove top, heat the pan to medium heat.

Step 6

BBQ: Cook on the top grill, turn after 4 minutes. Use a basting brush to brush a little more marinade on while grilling. Pan/Stove top: Cook on medium heat, turn after 4 minutes (I always add the marinade to the pan, so the shrimps cook in the sauce).

Step 7

Cook until all white inside (about another 3-5 minutes). Serve hot.

Step 8

Place a little extra sweet Thai chili sauce , and/or plum sauce, to small bowls when serving (in case people would like dipping sauces).


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