Are you a seafood lover looking to spice up your meals? Look no further! In this article, we’ll take you on a culinary journey through the bold and aromatic flavors of Thailand with 18 mouth-watering shrimp recipes that will leave you craving more. From classic stir-fries to creamy curries and refreshing salads, these spicy Thai shrimp dishes are sure to satisfy your cravings.
Start with our simple yet flavorful Thai Basil Shrimp Stir-Fry, featuring tender shrimp sautéed in a savory mixture of basil, garlic, and chili flakes. Or try our Spicy Thai Coconut Shrimp Soup, packed with succulent shrimp, coconut milk, and a kick of heat from red curry paste.
Thai Basil Shrimp Stir-Fry
This recipe brings together the bold flavors of Thailand with the sweetness of succulent shrimp, all wrapped up in a quick and easy stir-fry.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 cups mixed bell peppers (green, red, yellow)
– 2 cloves garlic, minced
– 1/4 cup Thai basil leaves, chopped
– 2 tablespoons vegetable oil
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Cooked jasmine rice or noodles for serving
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook until fragrant, about 30 seconds.
3. Add the shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
4. Add the bell peppers and Thai basil; stir-fry for an additional 1-2 minutes.
5. Season with soy sauce, fish sauce (if using), salt, and pepper to taste.
6. Serve immediately over cooked jasmine rice or noodles.
Cooking Time: 10-12 minutes
Spicy Thai Coconut Shrimp Soup
This creamy and spicy soup is a twist on traditional Thai coconut soup, with succulent shrimp adding a touch of indulgence to this flavorful dish. With its bold flavors and aromas, it’s perfect for a quick and satisfying lunch or dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 2 cups chicken broth
– 1 teaspoon Thai red curry paste
– 1/2 teaspoon fish sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion, garlic, and ginger; cook until onion is translucent.
2. Add shrimp and cook until pink, about 2-3 minutes.
3. Stir in curry paste, fish sauce, coconut milk, and chicken broth. Bring to a simmer.
4. Reduce heat to low and let soup cook for 10-12 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 15-17 minutes
Thai Pineapple Shrimp Fried Rice
Experience the bold flavors of Thailand with this vibrant fried rice dish, featuring succulent shrimp, juicy pineapple, and a hint of spice. This recipe is perfect for a quick weeknight dinner or a satisfying meal to serve at your next gathering.
Ingredients:
– 2 cups cooked white rice (preferably day-old)
– 1 cup large shrimp, peeled and deveined
– 1 cup pineapple chunks
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Thai red curry paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger; cook until the onion is translucent.
3. Add the shrimp and cook until pink, about 2-3 minutes per side.
4. Add the pineapple, curry paste, salt, and pepper; stir-fry for 1 minute.
5. Add the cooked rice to the skillet or wok; stir-fry for 2-3 minutes, breaking up any clumps.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: Approximately 15 minutes
Garlic Butter Thai Shrimp Noodles
A flavorful and aromatic stir-fry dish that combines the richness of garlic butter with the bold flavors of Thailand, served over a bed of springy noodles.
Ingredients:
– 12 large shrimp, peeled and deveined
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup Thai red curry paste
– 1/2 cup coconut milk
– 1/4 cup fish sauce (optional)
– 8 oz rice noodles
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, melt butter over medium-high heat. Add garlic and ginger; cook 1 minute, until fragrant.
3. Add shrimp and cook 2-3 minutes, until pink and just cooked through.
4. Stir in curry paste and coconut milk. Bring to a simmer.
5. Reduce heat to low and add fish sauce (if using). Simmer 2-3 minutes, until the flavors meld together.
6. Serve the shrimp mixture over cooked noodles. Garnish with cilantro leaves.
Cooking Time: 15-20 minutes
Thai Red Curry Shrimp with Vegetables
This flavorful and spicy Thai-inspired dish combines succulent shrimp with a medley of colorful vegetables, all wrapped up in a rich and creamy red curry sauce. Perfect for a quick and delicious dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 bell pepper, sliced
– 1 carrot, peeled and grated
– 1 can (14 oz) coconut milk
– 2 tablespoons Thai red curry paste
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion, garlic, bell pepper, and carrot; cook until vegetables are tender-crisp, about 3-4 minutes.
3. Add shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
4. Stir in coconut milk, curry paste, and fish sauce (if using). Bring to a simmer.
5. Reduce heat to low; let sauce thicken slightly, about 2-3 minutes.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves.
8. Serve immediately over rice or noodles.
Cooking Time: 15-18 minutes
Sweet Chili Glazed Thai Shrimp Skewers
Elevate your appetizers with this sweet and savory recipe, featuring succulent shrimp glazed in a sticky chili sauce.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup chili sauce (such as sambal oelek)
– 1/4 cup brown sugar
– 2 tablespoons honey
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes
– 10 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together chili sauce, brown sugar, honey, soy sauce, rice vinegar, ginger, and red pepper flakes to make the glaze.
3. Thread shrimp onto skewers, leaving a small space between each piece.
4. Brush both sides of the shrimp with the glaze, making sure they’re fully coated.
5. Grill skewers for 2-3 minutes per side, or until shrimp are pink and cooked through.
6. Serve immediately, garnished with chopped cilantro and lime wedges if desired.
Cooking Time: 4-6 minutes total
Thai Lemongrass Shrimp Salad
This salad is a harmonious blend of Thai flavors, featuring succulent shrimp marinated in zesty lemongrass and chili flakes, served over a bed of crunchy vegetables and tangy herbs.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 stalks lemongrass, bruised
– 1/4 cup lime juice
– 2 tablespoons fish sauce
– 1 tablespoon honey
– 1 teaspoon chili flakes
– 1/4 cup chopped cilantro
– 1/4 cup thinly sliced red bell pepper
– 1/4 cup diced cucumber
– Salt and pepper to taste
– Lime wedges, for serving
Instructions:
1. In a large bowl, combine shrimp, lemongrass, lime juice, fish sauce, honey, and chili flakes. Let marinate for at least 30 minutes.
2. Heat a non-stick skillet over medium-high heat. Add the shrimp mixture and cook until pink and cooked through, about 3-4 minutes per side.
3. In a large bowl, combine cooked shrimp, cilantro, red bell pepper, and cucumber. Toss to combine.
4. Season with salt and pepper to taste. Serve immediately, garnished with lime wedges.
Cooking Time: 15 minutes
Crispy Thai Shrimp Spring Rolls
These crispy spring rolls are a delicious twist on the classic Thai snack. By adding succulent shrimp and crunchy vegetables, you’ll be transported to the bustling streets of Bangkok with each bite.
Ingredients:
– 1 package of spring roll wrappers (usually found in the frozen food section or international aisle)
– 1/2 cup cooked and peeled shrimp
– 1/4 cup chopped cabbage
– 1/4 cup chopped carrots
– 2 tablespoons soy sauce
– 2 tablespoons vegetable oil
– Salt to taste
– Optional: chopped scallions and toasted sesame seeds for garnish
Instructions:
1. In a bowl, mix together shrimp, cabbage, carrots, and soy sauce.
2. Lay a spring roll wrapper flat on a surface. Place about 1 tablespoon of the shrimp mixture in the center of the wrapper.
3. Brush edges of the wrapper with vegetable oil.
4. Fold bottom half of the wrapper over the filling, then fold in sides and roll up to form a tight cylinder.
5. Repeat with remaining wrappers and filling.
6. Fry spring rolls in hot oil (about 350°F) for 2-3 minutes on each side, until crispy and golden brown.
7. Drain on paper towels and serve warm or at room temperature.
Cooking Time: 10-12 minutes
Thai Green Curry Shrimp with Jasmine Rice
Experience the bold flavors of Thailand with this simple yet aromatic recipe that combines succulent shrimp, creamy green curry paste, and fragrant jasmine rice. This dish is perfect for a quick and delicious meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups jasmine rice
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai green curry paste
– 1 can (14 oz) coconut milk
– 1/4 cup fish sauce
– 1/4 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook jasmine rice according to package instructions.
2. Heat oil in a wok or large skillet over medium-high heat. Add garlic, ginger, and shrimp; cook until pink, about 2-3 minutes.
3. Stir in green curry paste; cook for 1 minute.
4. Add coconut milk, fish sauce, and water; bring to simmer.
5. Reduce heat to low; let simmer for 5-7 minutes or until sauce thickens.
6. Serve shrimp over cooked jasmine rice; garnish with cilantro leaves.
Cooking Time: 15-20 minutes
Spicy Thai Shrimp and Mango Salad
A refreshing and flavorful salad that combines succulent shrimp with sweet mango, crunchy veggies, and a kick of spice. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe mangos, diced
– 1 cup mixed greens (arugula, spinach, etc.)
– 1/2 cup red onion, thinly sliced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1 tablespoon honey
– 1-2 teaspoons Thai chili flakes (depending on desired spiciness)
– Salt and pepper to taste
Instructions:
1. Cook shrimp according to package instructions until pink and tender.
2. In a large bowl, combine mixed greens, mango, red onion, and cilantro.
3. In a small bowl, whisk together fish sauce, lime juice, honey, and Thai chili flakes.
4. Add cooked shrimp to the salad and toss with dressing.
5. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes (includes cooking time for shrimp)
Thai Peanut Shrimp Satay
Experience the bold flavors of Thailand with this quick and easy recipe for peanut shrimp satay.
Ingredients:
– 12 large shrimp, peeled and deveined
– 1/2 cup creamy natural peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons coconut milk
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Thai red curry paste
– 1/4 cup chopped peanuts
– 20 bamboo skewers
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a blender, combine peanut butter, soy sauce, coconut milk, garlic, ginger, and curry paste. Blend until smooth.
3. Thread shrimp onto skewers, leaving a small space between each.
4. Brush the peanut sauce evenly over the shrimp.
5. Grill skewers for 2-3 minutes per side, or until shrimp are cooked through.
6. Sprinkle with chopped peanuts and serve immediately.
Cooking Time: 10-12 minutes
Tom Yum Goong (Spicy Thai Shrimp Soup)
This classic Thai soup is a staple of street food culture, with its bold flavors and spicy kick. With this simple recipe, you can recreate the authentic taste of Tom Yum Goong in your own kitchen.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups fish stock or chicken stock
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 stalks lemongrass, bruised
– 1/2 cup Tom Yum paste (available at Asian markets)
– 2 cups water
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– Salt and sugar to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add garlic, ginger, and lemongrass; sauté until fragrant (30 seconds).
3. Stir in Tom Yum paste; cook for 1 minute.
4. Add stock, water, fish sauce, lime juice, salt, and sugar; bring to a boil.
5. Reduce heat; simmer for 10 minutes.
6. Add shrimp; cook until pink and cooked through (3-4 minutes).
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with cilantro leaves.
Cooking Time: 20 minutes
Thai Shrimp Pad Thai with Tamarind Sauce
A classic Thai dish gets a tangy twist with the addition of tamarind sauce, adding depth and complexity to the sweet and sour flavors. This recipe combines succulent shrimp with crunchy vegetables and savory noodles for a flavorful and filling meal.
Ingredients:
– 1 cup rice noodles
– 2 cups mixed vegetables (bean sprouts, carrots, green onions)
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon tamarind paste
– 2 tablespoons soy sauce
– 1 tablespoon palm sugar
– Salt and pepper to taste
– Chopped peanuts and lime wedges for garnish (optional)
Instructions:
1. Cook noodles according to package instructions.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add garlic, shrimp, and mixed vegetables; cook until shrimp are pink and vegetables are tender.
4. In a small bowl, whisk together tamarind paste, soy sauce, and palm sugar.
5. Add sauce to the wok and stir-fry for 1-2 minutes.
6. Combine cooked noodles with the shrimp mixture; season with salt and pepper to taste.
7. Garnish with chopped peanuts and lime wedges (if using). Serve immediately.
Cooking Time: 15-20 minutes
Coconut Milk Thai Shrimp Curry
A creamy and aromatic curry that combines the sweetness of coconut milk with the spiciness of Thai red curry paste, all wrapped up in a flavorful shrimp dish.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Thai red curry paste
– 1 can (14 oz) coconut milk
– 1 cup water or fish stock
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Fresh lime wedges for serving (optional)
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the garlic, ginger, and curry paste; cook, stirring constantly, for 1 minute.
3. Add the shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
4. Stir in the coconut milk, water or stock, and cilantro.
5. Simmer, uncovered, for 5-7 minutes or until the sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 15-20 minutes
Thai Chili Lime Grilled Shrimp
Succulent shrimp get a bold flavor boost from this zesty Thai-inspired marinade, perfect for a quick and easy dinner or appetizer.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/4 cup fresh lime juice
– 2 tablespoons soy sauce
– 2 tablespoons Thai chili flakes (or more to taste)
– 2 cloves garlic, minced
– 1 tablespoon honey
– 1/4 teaspoon salt
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, whisk together lime juice, soy sauce, chili flakes, garlic, and honey.
2. Add the shrimp to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill to medium-high heat. Remove shrimp from marinade, letting any excess liquid drip off.
4. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
5. Serve immediately, garnished with fresh cilantro leaves.
Cooking Time: 8-10 minutes total
Thai Shrimp and Glass Noodle Salad
A refreshing and flavorful Thai-inspired salad that combines succulent shrimp, crunchy glass noodles, and tangy flavors.
Ingredients:
– 1 cup large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup glass noodles (bean thread noodles)
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup chopped cilantro
– 2 tablespoons lime juice
– 1 tablespoon fish sauce
– Salt and pepper to taste
Instructions:
1. Cook the glass noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat oil over medium-high. Add shrimp and cook until pink, about 2-3 minutes per side. Remove from heat.
3. In the same skillet, add onion and garlic. Cook until softened, about 1 minute.
4. In a large bowl, combine cooked noodles, mixed greens, cilantro, lime juice, and fish sauce. Toss to combine.
5. Add cooked shrimp and toss to coat with dressing.
Cooking Time: 15-20 minutes
Thai Yellow Curry Shrimp with Potatoes
A flavorful and aromatic Thai-inspired dish that combines succulent shrimp, tender potatoes, and a rich yellow curry sauce. This recipe is quick, easy, and perfect for a weeknight dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium-sized potatoes, peeled and cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai yellow curry paste
– 2 cups coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the shrimp, potatoes, garlic, and ginger. Cook for 3-4 minutes, until the vegetables are slightly tender.
3. Add the curry paste and cook for an additional minute, stirring constantly.
4. Pour in the coconut milk and bring the mixture to a simmer.
5. Reduce the heat to medium-low and let it cook for 5-7 minutes, or until the shrimp are pink and cooked through.
6. Season with salt and pepper to taste. Garnish with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Thai Sweet and Sour Shrimp Stir-Fry
A flavorful and vibrant stir-fry that combines the sweetness of pineapple and the tanginess of tamarind with succulent shrimp. This dish is quick, easy, and perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (green, red, yellow)
– 1 cup pineapple chunks
– 1/4 cup tamarind paste
– 2 tablespoons brown sugar
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add shrimp and cook until pink, about 2-3 minutes. Remove from pan and set aside.
3. Add onion and garlic; cook until softened, about 1 minute.
4. Add bell peppers and pineapple; cook until tender, about 3-4 minutes.
5. In a small bowl, whisk together tamarind paste, brown sugar, and soy sauce.
6. Pour sauce into pan and stir to combine. Add cooked shrimp and stir-fry for an additional minute.
7. Season with salt and pepper to taste. Garnish with cilantro leaves.
Cooking Time: 12-15 minutes
Summary
Get ready to spice up your seafood game with these 18 mouth-watering Thai shrimp recipes! From stir-fries and curries to soups and salads, there’s something for every taste bud. Whether you’re craving sweet and sour flavors or spicy and savory ones, this collection has it all. With a variety of ingredients like coconut milk, lemongrass, and chili peppers, these dishes will transport your taste buds straight to the streets of Bangkok. So go ahead, indulge in the bold and aromatic flavors of Thai cuisine with these shrimp-filled recipes!
