18 Spicy Thai Shrimp Recipes for Seafood Lovers

Kick your weeknight dinners up a notch with these fiery Thai shrimp recipes! If you’re craving bold, aromatic flavors and quick-cooking seafood, you’ve come to the right place. From sizzling stir-fries to fragrant curries, these dishes bring restaurant-quality spice to your home kitchen. Get ready to awaken your taste buds—let’s dive into these 18 mouthwatering recipes that will make you fall in love with shrimp all over again.

Thai Basil Shrimp Stir-Fry

Now, if you’re craving something that’s both lightning-fast to make and packed with flavor, this Thai basil shrimp stir-fry is your answer. It’s that perfect weeknight dinner when you want something restaurant-worthy without the fuss.

Ingredients

– 1 pound large, fresh wild-caught shrimp, peeled and deveined
– 3 tablespoons rich, nutty toasted sesame oil
– 4 cloves aromatic fresh garlic, finely minced
– 2 fiery red Thai chilies, thinly sliced
– 1 large sweet yellow onion, thinly sliced
– 1 vibrant red bell pepper, thinly sliced
– 3 tablespoons premium fish sauce
– 2 tablespoons sweet, thick honey
– 1 tablespoon tangy rice vinegar
– 1 cup fresh, fragrant Thai basil leaves
– 2 cups fluffy, steamed jasmine rice

Instructions

1. Pat your fresh wild-caught shrimp completely dry with paper towels to ensure a good sear.
2. Heat 2 tablespoons of rich, nutty toasted sesame oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add shrimp in a single layer and cook for exactly 90 seconds per side until they turn pink and develop a light crust.
4. Transfer shrimp to a clean plate immediately to prevent overcooking.
5. Add remaining 1 tablespoon of toasted sesame oil to the same hot wok.
6. Sauté finely minced aromatic fresh garlic and thinly sliced fiery red Thai chilies for 30 seconds until fragrant but not browned.
7. Add thinly sliced sweet yellow onion and vibrant red bell pepper, stir-frying for 3 minutes until slightly softened but still crisp.
8. Tip: Keep the heat high and keep ingredients moving constantly for proper wok hei (breath of the wok) flavor.
9. Return cooked shrimp to the wok with the vegetables.
10. Pour in premium fish sauce, sweet thick honey, and tangy rice vinegar all at once.
11. Toss everything together vigorously for 1 minute until the sauce glazes all ingredients evenly.
12. Tip: Don’t let the sauce reduce too much – you want it to lightly coat everything without becoming sticky.
13. Remove from heat and immediately stir in fresh, fragrant Thai basil leaves until just wilted, about 15 seconds.
14. Tip: Adding basil off the heat preserves its bright, licorice-like flavor and vibrant green color.
15. Serve immediately over fluffy, steamed jasmine rice.

Perfectly balanced between savory, sweet, and spicy, this stir-fry delivers tender shrimp with crisp-tender vegetables in a glossy sauce that clings to every grain of rice. The Thai basil adds that unmistakable aromatic punch that makes this dish truly authentic. Try serving it with a fried egg on top for extra richness, or wrap it in crisp lettuce cups for a low-carb option that doesn’t sacrifice any flavor.

Spicy Thai Coconut Shrimp Soup

Tired of the same old soup routine? This spicy Thai coconut shrimp soup will wake up your taste buds with its incredible balance of creamy, spicy, and tangy flavors. You’re going to love how quickly it comes together for a restaurant-quality meal right at home.

Ingredients

– 1 lb fresh large shrimp, peeled and deveined
– 2 tbsp fragrant coconut oil
– 4 cloves garlic, finely minced
– 1 tbsp freshly grated ginger
– 2 tbsp vibrant red curry paste
– 4 cups rich chicken broth
– 1 can (13.5 oz) creamy coconut milk
– 2 tbsp zesty fish sauce
– 1 tbsp fresh lime juice
– 1 cup sliced cremini mushrooms
– 1 red bell pepper, thinly sliced
– 2 tbsp chopped fresh cilantro
– 1 thinly sliced green onion

Instructions

1. Heat fragrant coconut oil in a large pot over medium heat until shimmering.
2. Add finely minced garlic and freshly grated ginger, sautéing for 1 minute until fragrant.
3. Stir in vibrant red curry paste and cook for 30 seconds to release its oils and aroma.
4. Pour in rich chicken broth and creamy coconut milk, bringing to a gentle simmer.
5. Add sliced cremini mushrooms and thinly sliced red bell pepper, cooking for 5 minutes until slightly tender.
6. Season with zesty fish sauce and fresh lime juice, stirring to combine.
7. Gently add fresh large shrimp to the simmering broth.
8. Cook shrimp for exactly 3 minutes until they turn pink and curl slightly.
9. Remove pot from heat immediately to prevent overcooking the shrimp.
10. Stir in chopped fresh cilantro and thinly sliced green onion just before serving.

Velvety coconut milk creates the most luxurious broth that clings to every spoonful. The shrimp stay perfectly tender while the mushrooms add earthy depth – try serving it over jasmine rice to soak up every last drop of that incredible sauce.

Thai Pineapple Shrimp Fried Rice

Ooh, you know those nights when you want something restaurant-worthy but don’t feel like dealing with complicated recipes? This Thai pineapple shrimp fried rice is your answer—it’s sweet, savory, and comes together in one pan for the easiest cleanup ever.

Ingredients

• 1 cup jasmine rice, cooked and cooled
• 8 ounces large raw shrimp, peeled and deveined
• 1 cup fresh pineapple chunks, sweet and juicy
• 2 tablespoons fragrant coconut oil
• 2 cloves garlic, finely minced
• 1/2 cup diced red bell pepper, crisp and colorful
• 1/4 cup sliced green onions, fresh and vibrant
• 2 tablespoons rich soy sauce
• 1 tablespoon tangy fish sauce
• 1 teaspoon sriracha, for a gentle kick
• 2 large eggs, lightly beaten
• 1/4 cup chopped cilantro, fresh and aromatic
• 1 tablespoon toasted sesame oil, nutty and warm
• 1 lime, cut into wedges for squeezing

Instructions

1. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of fragrant coconut oil.
2. Once the oil shimmers, add the raw shrimp in a single layer and cook for 1–2 minutes per side until they turn pink and opaque.
3. Transfer the cooked shrimp to a clean plate and set aside.
4. Add the remaining 1 tablespoon of coconut oil to the same skillet.
5. Toss in the finely minced garlic and diced red bell pepper, stirring constantly for 1 minute until fragrant.
6. Push the garlic and peppers to one side of the skillet and pour the lightly beaten eggs into the empty space.
7. Scramble the eggs for about 30 seconds until softly set, then mix them with the garlic and peppers.
8. Add the cooked and cooled jasmine rice, breaking up any clumps with your spatula.
9. Drizzle in the rich soy sauce, tangy fish sauce, and sriracha, stirring to coat the rice evenly.
10. Fold in the sweet and juicy pineapple chunks and cook for 2 minutes, allowing the pineapple to warm through.
11. Return the cooked shrimp to the skillet, along with the sliced green onions and chopped cilantro.
12. Cook for 1 final minute, then remove from heat and stir in the toasted sesame oil.
13. Serve immediately with lime wedges for squeezing over the top.

Zesty, vibrant, and totally satisfying—this fried rice has the perfect balance of fluffy grains, tender shrimp, and caramelized pineapple bits. Scoop it into hollowed-out pineapple halves for a fun presentation, or just dig straight into the skillet for that authentic street-food vibe.

Garlic Butter Thai Shrimp Noodles

Tired of the same old weeknight dinners? These Garlic Butter Thai Shrimp Noodles are about to become your new go-to. They come together in under 20 minutes and deliver a restaurant-quality punch of flavor that will have everyone asking for seconds.

Ingredients

– 8 ounces of thin rice noodles
– 1 pound of large, raw shrimp, peeled and deveined
– 4 tablespoons of rich, unsalted butter
– 6 cloves of fresh garlic, finely minced
– 2 tablespoons of fresh lime juice
– 3 tablespoons of savory soy sauce
– 1 tablespoon of sweet brown sugar
– 1 teaspoon of vibrant red pepper flakes
– 1/4 cup of fresh cilantro, roughly chopped
– 2 thinly sliced green onions

Instructions

1. Place 8 ounces of thin rice noodles in a large heatproof bowl.
2. Pour boiling water over the noodles until fully submerged and let them soak for 8 minutes, stirring once halfway through to prevent sticking.
3. While noodles soak, pat 1 pound of large, raw shrimp completely dry with paper towels.
4. Heat a large skillet or wok over medium-high heat for 1 minute.
5. Add 4 tablespoons of rich, unsalted butter to the hot skillet and swirl until melted and slightly foamy.
6. Add the dried shrimp to the skillet in a single layer and cook for 2 minutes without moving them to get a good sear.
7. Flip each shrimp and cook for another 1-2 minutes until they turn pink and opaque.
8. Remove the cooked shrimp from the skillet and set them aside on a plate.
9. Reduce the heat to medium and add 6 cloves of finely minced fresh garlic to the same skillet.
10. Cook the garlic for 30-45 seconds, stirring constantly, until fragrant but not browned.
11. Add 3 tablespoons of savory soy sauce, 1 tablespoon of sweet brown sugar, 2 tablespoons of fresh lime juice, and 1 teaspoon of vibrant red pepper flakes to the skillet.
12. Whisk the sauce continuously for 1 minute until the sugar dissolves completely and the sauce slightly thickens.
13. Drain the soaked rice noodles thoroughly and add them directly to the skillet with the sauce.
14. Use tongs to toss the noodles for 1-2 minutes, ensuring every strand is coated in the garlic butter sauce.
15. Return the cooked shrimp to the skillet and toss gently to combine and heat through for 1 final minute.
16. Turn off the heat and stir in 1/4 cup of roughly chopped fresh cilantro and the thinly sliced green onions.
The tender noodles soak up all that garlicky butter sauce, while the plump shrimp add a satisfying bite. For a fun twist, serve it straight from the skillet with extra lime wedges for squeezing over the top.

Thai Red Curry Shrimp with Vegetables

You know those nights when you want something flavorful but don’t want to spend hours in the kitchen? This Thai red curry shrimp with vegetables is your answer—it comes together in under 30 minutes and delivers that restaurant-quality taste right at home.

Ingredients

– 1 lb large wild-caught shrimp, peeled and deveined
– 2 tbsp fragrant red curry paste
– 1 can (13.5 oz) rich coconut milk
– 1 cup colorful bell pepper strips
– 1 cup crisp sugar snap peas
– 1 tbsp freshly grated ginger
– 2 cloves aromatic garlic, minced
– 1 tbsp vibrant fish sauce
– 1 tsp sweet palm sugar
– 2 tbsp fresh lime juice
– ¼ cup fragrant Thai basil leaves
– 2 tbsp flavor-infused vegetable oil
– ½ cup thinly sliced red onion

Instructions

1. Heat 2 tbsp flavor-infused vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add ½ cup thinly sliced red onion and sauté for 2 minutes until slightly softened.
3. Stir in 1 tbsp freshly grated ginger and 2 cloves aromatic garlic, minced, cooking for 30 seconds until fragrant.
4. Add 2 tbsp fragrant red curry paste and cook for 1 minute, stirring constantly to release its oils.
5. Pour in 1 can rich coconut milk, stirring to combine with the curry paste until smooth.
6. Add 1 cup colorful bell pepper strips and 1 cup crisp sugar snap peas, simmering for 4 minutes until vegetables are tender-crisp.
7. Stir in 1 lb large wild-caught shrimp and cook for 2-3 minutes until they turn pink and opaque.
8. Add 1 tbsp vibrant fish sauce and 1 tsp sweet palm sugar, stirring until sugar dissolves completely.
9. Remove from heat and stir in 2 tbsp fresh lime juice and ¼ cup fragrant Thai basil leaves.
10. Serve immediately over steamed jasmine rice. Using full-fat coconut milk creates that luxurious, creamy texture you love in restaurant curries. Don’t skip toasting the curry paste—it deepens the flavor significantly. And adding the lime juice off-heat preserves its bright, fresh acidity. Unbelievably creamy with just the right kick of heat, this curry wraps tender shrimp and crisp vegetables in layers of flavor. Try serving it over coconut rice for extra richness, or spoon it into bowls with extra lime wedges for squeezing at the table.

Sweet Chili Glazed Thai Shrimp Skewers

Who doesn’t love a quick, impressive meal that feels like takeout but is way more satisfying to make at home? These sweet chili glazed Thai shrimp skewers come together in minutes and deliver that perfect balance of sweet, spicy, and savory that you crave.

Ingredients

• 1 pound large, fresh raw shrimp, peeled and deveined
• 1/2 cup sweet chili sauce
• 2 tbsp fresh-squeezed lime juice
• 1 tbsp fragrant fish sauce
• 2 cloves garlic, finely minced
• 1 tsp freshly grated ginger
• 2 tbsp chopped fresh cilantro
• 1 tbsp toasted sesame oil
• 1/4 tsp crushed red pepper flakes

Instructions

1. Soak 8 wooden skewers in water for at least 30 minutes to prevent burning.
2. Pat the fresh raw shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
3. Thread 3-4 shrimp onto each prepared skewer, piercing through both the head and tail ends to keep them secure.
4. In a medium bowl, whisk together the sweet chili sauce, fresh-squeezed lime juice, fragrant fish sauce, finely minced garlic, freshly grated ginger, and crushed red pepper flakes until fully combined.
5. Brush both sides of the shrimp skewers generously with the prepared glaze using a pastry brush.
6. Preheat your grill or grill pan to medium-high heat (about 400°F) for 5-10 minutes until hot.
7. Place the glazed shrimp skewers on the hot grill and cook for 2-3 minutes until you see grill marks forming on the bottom.
8. Flip the skewers carefully with tongs and cook for another 2-3 minutes until the shrimp turn pink and opaque throughout.
9. Brush the shrimp with additional glaze during the last minute of cooking to build up a sticky, caramelized coating.
10. Remove the skewers from the heat and immediately drizzle with toasted sesame oil and sprinkle with chopped fresh cilantro.

Fresh off the grill, these skewers offer tender, juicy shrimp with a slightly charred exterior that gives way to that addictive sweet-spicy glaze. For a complete meal, serve them over fluffy jasmine rice with extra lime wedges for squeezing, or chop them up to top a vibrant green papaya salad for extra crunch.

Thai Lemongrass Shrimp Salad

Brace yourself for the most refreshing, flavor-packed salad you’ll make all week. This Thai lemongrass shrimp salad brings together bright, zesty flavors with juicy shrimp and crisp vegetables—it’s the perfect light lunch or dinner that feels fancy but comes together in minutes.

Ingredients

– 1 lb large raw shrimp, peeled and deveined
– 2 stalks fresh lemongrass, finely minced
– 3 cloves garlic, finely minced
– 2 tbsp fresh lime juice
– 1 tbsp fish sauce
– 1 tsp granulated sugar
– 1 tbsp neutral avocado oil
– 1 cup thinly sliced English cucumber
– 1/2 cup shredded carrots
– 1/4 cup thinly sliced red onion
– 1/4 cup fresh mint leaves
– 1/4 cup fresh cilantro leaves
– 1 Thai chili, thinly sliced (optional)

Instructions

1. Pat the shrimp completely dry with paper towels.
2. Heat the avocado oil in a large skillet over medium-high heat until it shimmers.
3. Add the shrimp to the skillet in a single layer.
4. Cook the shrimp for 2 minutes until the bottoms turn pink.
5. Flip each shrimp and cook for another 1-2 minutes until opaque throughout.
6. Transfer the cooked shrimp to a plate to cool completely.
7. In a large bowl, combine the minced lemongrass and minced garlic.
8. Add the fresh lime juice, fish sauce, and granulated sugar to the bowl.
9. Whisk the dressing vigorously for 30 seconds until the sugar dissolves completely.
10. Add the thinly sliced cucumber, shredded carrots, and thinly sliced red onion to the dressing.
11. Toss the vegetables until evenly coated with the dressing.
12. Chop the cooled shrimp into bite-sized pieces.
13. Add the chopped shrimp to the vegetable mixture.
14. Gently fold in the fresh mint leaves and fresh cilantro leaves.
15. Sprinkle the thinly sliced Thai chili over the salad if using.
16. Toss everything together gently to combine.

Zesty, crunchy, and bursting with fresh herbs, this salad delivers the perfect balance of tangy and savory in every bite. Serve it over crisp lettuce cups for a light meal, or pair it with steamed jasmine rice to make it more substantial—either way, those bright lemongrass notes will have you coming back for seconds.

Crispy Thai Shrimp Spring Rolls

Haven’t you been craving something that’s both crispy and bursting with flavor? These Thai shrimp spring rolls deliver that perfect crunch you’re dreaming of, packed with juicy shrimp and fresh herbs. You’ll love how restaurant-worthy they turn out right in your own kitchen.

Ingredients

– 8 ounces of fresh medium shrimp, peeled and deveined
– 12 spring roll wrappers, thin and translucent
– 2 cups of shredded green cabbage, crisp and fresh
– 1 cup of shredded carrots, sweet and vibrant
– 1/4 cup of fresh cilantro leaves, fragrant and bright
– 2 tablespoons of fish sauce, savory and umami-rich
– 1 tablespoon of fresh lime juice, zesty and tangy
– 1 teaspoon of granulated sugar, fine and white
– 1/2 teaspoon of garlic powder, aromatic and mellow
– 4 cups of vegetable oil, neutral and high-heat
– 1/4 cup of sweet chili sauce, for dipping

Instructions

1. Chop the fresh medium shrimp into small, bite-sized pieces using a sharp knife.
2. Combine the chopped shrimp, shredded green cabbage, shredded carrots, and fresh cilantro leaves in a medium mixing bowl.
3. Whisk together the fish sauce, fresh lime juice, granulated sugar, and garlic powder in a small bowl until the sugar dissolves completely.
4. Pour the sauce mixture over the shrimp and vegetable mixture, then toss gently to coat everything evenly.
5. Fill a large shallow dish with warm water and soak one spring roll wrapper for 15 seconds until pliable but not soggy.
6. Lay the softened wrapper flat on a clean work surface and place 2 tablespoons of the filling in the center.
7. Fold the bottom edge of the wrapper over the filling, then fold in the sides tightly to enclose the filling.
8. Roll the wrapper upward firmly to form a tight cylinder, sealing the top edge with a dab of water if needed.
9. Repeat steps 5-8 with the remaining wrappers and filling, keeping finished rolls covered with a damp towel to prevent drying.
10. Heat the vegetable oil in a deep pot to 350°F, using a candy thermometer to monitor the temperature accurately.
11. Fry 3-4 spring rolls at a time for 3-4 minutes, turning occasionally until golden brown and crispy on all sides.
12. Remove the fried spring rolls with a slotted spoon and drain on a wire rack set over a baking sheet for maximum crispiness.
13. Serve the spring rolls immediately with the sweet chili sauce for dipping.

Did you notice how the exterior shatters with each bite while the interior stays moist and flavorful? The combination of sweet shrimp, crisp vegetables, and tangy dipping sauce creates an addictive contrast. Try serving them alongside a cool cucumber salad or breaking them over a bed of greens for a light meal twist.

Thai Green Curry Shrimp with Jasmine Rice

You know those nights when you want something restaurant-worthy but don’t want to spend hours in the kitchen? Yeah, this Thai green curry shrimp is about to become your new go-to. It’s got that perfect balance of creamy, spicy, and fresh that’ll make you feel like you’re dining out without ever leaving your kitchen.

Ingredients

– 1 lb large wild-caught shrimp, peeled and deveined
– 2 tbsp vibrant green curry paste
– 1 can (13.5 oz) rich coconut milk
– 1 cup fragrant jasmine rice
– 2 cups fresh water
– 1 red bell pepper, sliced into thin strips
– 1/2 sweet yellow onion, thinly sliced
– 2 cloves garlic, finely minced
– 1 tbsp fresh lime juice
– 1/4 cup fresh Thai basil leaves
– 1 tbsp fish sauce
– 1 tsp brown sugar
– 2 tbsp vegetable oil
– 1/4 tsp sea salt

Instructions

1. Rinse 1 cup of fragrant jasmine rice under cold water until the water runs clear.
2. Combine the rinsed rice with 2 cups of fresh water in a medium saucepan.
3. Bring the rice to a boil over high heat, then immediately reduce to low heat and cover.
4. Simmer the rice for 15 minutes exactly, then remove from heat and let stand covered for 5 minutes.
5. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering.
6. Add the shrimp to the hot skillet and cook for 2 minutes per side until pink and opaque.
7. Remove the shrimp from the skillet and set aside on a clean plate.
8. Add the remaining tablespoon of vegetable oil to the same skillet.
9. Sauté the thinly sliced onion and red bell pepper for 4 minutes until slightly softened.
10. Add the finely minced garlic and cook for 30 seconds until fragrant.
11. Stir in 2 tablespoons of vibrant green curry paste and cook for 1 minute to release its aromas.
12. Pour in the entire can of rich coconut milk, scraping the bottom of the skillet to incorporate any browned bits.
13. Whisk in 1 tablespoon of fish sauce and 1 teaspoon of brown sugar until fully dissolved.
14. Bring the curry to a gentle simmer and cook for 5 minutes, stirring occasionally.
15. Return the cooked shrimp to the skillet along with any accumulated juices.
16. Stir in 1 tablespoon of fresh lime juice and cook for 1 minute to warm through.
17. Remove the skillet from heat and fold in 1/4 cup of fresh Thai basil leaves.
18. Fluff the cooked jasmine rice with a fork and divide among serving bowls.
19. Ladle the hot curry shrimp over the rice.
20. Sprinkle with 1/4 teaspoon of sea salt for final seasoning.

Let the creamy coconut sauce soak into that fluffy jasmine rice while the shrimp stay perfectly tender. That kick of green curry balanced by the fresh basil and lime makes every bite exciting. Try serving it with extra lime wedges for squeezing over the top – it really brightens up all those rich flavors.

Spicy Thai Shrimp and Mango Salad

Picture this: you’re craving something fresh, vibrant, and packed with flavor that wakes up your taste buds. This spicy Thai shrimp and mango salad is exactly what you need—it’s a perfect balance of sweet, spicy, and tangy that comes together in minutes. You’ll love how the juicy mango and succulent shrimp play off each other.

Ingredients

• 1 pound large raw shrimp, peeled and deveined
• 2 ripe but firm mangoes, peeled and thinly sliced
• 1/4 cup fresh lime juice, freshly squeezed
• 2 tablespoons fish sauce
• 1 tablespoon honey, preferably raw and golden
• 2 teaspoons sriracha sauce, or more for extra heat
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/4 cup fresh mint leaves, roughly chopped
• 1/4 cup roasted peanuts, roughly chopped
• 1 small red onion, thinly sliced
• 1 small red chili, thinly sliced (seeds removed for less heat)

Instructions

1. Pat the raw shrimp completely dry with paper towels to ensure they sear nicely instead of steaming.
2. Heat a large skillet over medium-high heat for 2 minutes until a drop of water sizzles immediately.
3. Add the shrimp to the hot skillet in a single layer, making sure they aren’t crowded.
4. Cook the shrimp for 2 minutes on one side until they turn pink and opaque around the edges.
5. Flip each shrimp and cook for another 1-2 minutes until fully opaque and firm to the touch.
6. Transfer the cooked shrimp to a plate and let them cool to room temperature for 10 minutes.
7. While the shrimp cools, whisk together the fresh lime juice, fish sauce, honey, and sriracha in a large bowl until the honey is fully dissolved.
8. Add the thinly sliced mangoes, red onion, and red chili to the dressing and toss gently to coat.
9. Fold in the cooled shrimp, fresh cilantro, and fresh mint until everything is evenly distributed.
10. Sprinkle the chopped roasted peanuts over the top just before serving to keep them crunchy.

Mango’s creamy sweetness melts into the spicy dressing, while the shrimp adds a satisfying chew. Try serving it in lettuce cups for a fun, handheld meal, or over jasmine rice to soak up every drop of that zesty sauce. The contrast between the cool herbs and the kick of chili makes each bite exciting.

Thai Peanut Shrimp Satay

Wondering how to bring the vibrant flavors of Thailand to your weeknight dinner? This Thai peanut shrimp satay comes together in minutes but tastes like you spent hours in the kitchen. You’ll love how the creamy peanut sauce pairs with juicy grilled shrimp.

Ingredients

– 1 pound large raw shrimp, peeled and deveined
– 2 tablespoons smooth peanut butter
– 1/4 cup creamy coconut milk
– 1 tablespoon fresh lime juice
– 1 teaspoon minced fresh garlic
– 1 teaspoon grated fresh ginger
– 1 tablespoon soy sauce
– 1 teaspoon brown sugar
– 1/4 teaspoon crushed red pepper flakes
– 1 tablespoon chopped fresh cilantro
– 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Soak 8 wooden skewers in warm water for exactly 30 minutes to prevent burning during grilling.
2. In a medium bowl, whisk together 2 tablespoons smooth peanut butter and 1/4 cup creamy coconut milk until fully combined.
3. Add 1 tablespoon fresh lime juice, 1 teaspoon minced fresh garlic, and 1 teaspoon grated fresh ginger to the peanut mixture.
4. Stir in 1 tablespoon soy sauce, 1 teaspoon brown sugar, and 1/4 teaspoon crushed red pepper flakes until the sauce is smooth and glossy.
5. Reserve half of the peanut sauce in a small serving bowl for dipping later.
6. Thread 1 pound of large raw shrimp onto the soaked wooden skewers, placing 3-4 shrimp per skewer.
7. Brush both sides of the shrimp skewers generously with the remaining peanut sauce marinade.
8. Preheat your grill or grill pan to medium-high heat (400°F) for 5 minutes.
9. Place the shrimp skewers on the hot grill and cook for 2 minutes per side until shrimp turn pink and opaque.
10. Remove skewers from grill and immediately sprinkle with 1 tablespoon chopped fresh cilantro.
11. Serve the grilled shrimp satay with the reserved peanut sauce for dipping.

Zesty and satisfying, these shrimp have the perfect balance of creamy peanut flavor with a subtle kick of heat. The tender shrimp paired with the rich dipping sauce makes for an impressive appetizer or light meal. Try serving them over coconut rice or alongside a crisp cucumber salad for a complete Thai-inspired feast.

Tom Yum Goong (Spicy Thai Shrimp Soup)

Sometimes you just need that perfect balance of spicy, sour, and savory—and this Tom Yum Goong delivers exactly that. It’s the kind of soup that wakes up your taste buds with bright lemongrass, fiery chilies, and plump shrimp simmered in a fragrant broth. You’ll love how quickly it comes together for a restaurant-quality meal at home.

Ingredients

– 1 lb large raw shrimp, peeled and deveined
– 4 cups rich chicken broth
– 2 stalks fresh lemongrass, bruised and cut into 2-inch pieces
– 3 slices of juicy galangal root
– 4 fresh kaffir lime leaves, torn
– 2-3 vibrant bird’s eye chilies, lightly crushed
– 8 oz fresh white mushrooms, sliced
– 3 tbsp fresh lime juice
– 2 tbsp fish sauce
– 1 tsp granulated sugar
– 1/4 cup fresh cilantro leaves, for garnish

Instructions

1. Pour 4 cups of rich chicken broth into a medium pot and bring it to a boil over high heat.
2. Add 2 stalks of bruised fresh lemongrass, 3 slices of juicy galangal root, and 4 torn fresh kaffir lime leaves to the boiling broth.
3. Reduce heat to medium and let the broth simmer for 5 minutes to infuse the aromatic flavors.
4. Add 8 oz of sliced fresh white mushrooms and cook for 3 minutes until they begin to soften.
5. Stir in 2-3 lightly crushed vibrant bird’s eye chilies—adjust based on your preferred spice level.
6. Add 1 lb of peeled and deveined large raw shrimp and cook for 2-3 minutes until they turn pink and opaque.
7. Turn off the heat and stir in 3 tbsp of fresh lime juice, 2 tbsp of fish sauce, and 1 tsp of granulated sugar.
8. Taste the broth and adjust seasoning if needed, but avoid overcooking the shrimp.
9. Ladle the soup into bowls and garnish generously with 1/4 cup of fresh cilantro leaves.
Now you’ve got a steaming bowl of Tom Yum Goong with tender shrimp, earthy mushrooms, and a broth that’s both tangy and spicy. Serve it over jasmine rice to soak up every last drop, or enjoy it as-is for a light yet satisfying meal.

Thai Shrimp Pad Thai with Tamarind Sauce

Aren’t you craving something that’s both comforting and exciting? This Thai Shrimp Pad Thai with Tamarind Sauce delivers that perfect balance of sweet, sour, and savory in every bite. You’ll love how quickly it comes together for a restaurant-quality meal at home.

Ingredients

– 8 ounces of flat rice noodles
– 12 large wild-caught shrimp, peeled and deveined
– 3 tablespoons of rich fish sauce
– 2 tablespoons of tangy tamarind paste
– 2 tablespoons of golden brown sugar
– 3 cloves of aromatic garlic, minced
– 2 farm-fresh eggs
– 1 cup of crisp bean sprouts
– 4 green onions, thinly sliced
– 1/4 cup of chopped roasted peanuts
– 2 tablespoons of vibrant vegetable oil
– 1 fresh lime, cut into wedges

Instructions

1. Soak the flat rice noodles in warm water for 30 minutes until pliable but still firm.
2. Whisk together the rich fish sauce, tangy tamarind paste, and golden brown sugar in a small bowl until the sugar dissolves completely.
3. Heat 1 tablespoon of vibrant vegetable oil in a large wok or skillet over medium-high heat until shimmering.
4. Add the wild-caught shrimp and cook for 2-3 minutes per side until they turn pink and opaque.
5. Transfer the cooked shrimp to a clean plate using tongs.
6. Add the remaining tablespoon of vibrant vegetable oil to the same wok.
7. Sauté the minced aromatic garlic for 30 seconds until fragrant but not browned.
8. Push the garlic to one side and crack the farm-fresh eggs directly into the wok.
9. Scramble the eggs quickly for about 1 minute until softly set.
10. Drain the soaked rice noodles and add them to the wok along with the prepared sauce.
11. Toss everything together continuously for 3-4 minutes until the noodles absorb the sauce and become tender.
12. Return the cooked shrimp to the wok along with the crisp bean sprouts and most of the thinly sliced green onions.
13. Toss for 1 more minute until everything is heated through and well combined.
14. Remove from heat and garnish with the remaining green onions and chopped roasted peanuts.
15. Serve immediately with fresh lime wedges on the side. Just squeeze that fresh lime over your finished dish to brighten all the flavors. You’ll get chewy noodles coated in that tangy-sweet sauce, plump shrimp, and satisfying crunch from the peanuts and sprouts. Try serving it with extra lime wedges and chili flakes for those who want an extra kick.

Coconut Milk Thai Shrimp Curry

Looking for a restaurant-worthy dinner that comes together faster than takeout? This creamy coconut curry is your new weeknight hero—packed with flavor but surprisingly simple to make. You’ll love how the tender shrimp soak up all those aromatic spices.

Ingredients

• 1 lb fresh large shrimp, peeled and deveined
• 1 can (13.5 oz) rich coconut milk
• 2 tbsp fragrant red curry paste
• 1 tbsp freshly grated ginger
• 3 cloves garlic, finely minced
• 1 red bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 2 tbsp fresh lime juice
• ¼ cup fresh basil leaves
• 2 tbsp vegetable oil
• Cooked jasmine rice for serving

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add 1 thinly sliced yellow onion and cook for 3-4 minutes until slightly softened.
3. Stir in 3 cloves of finely minced garlic and 1 tbsp freshly grated ginger, cooking for 1 minute until fragrant.
4. Add 2 tbsp fragrant red curry paste and cook for 1 minute, stirring constantly to toast the spices.
5. Pour in 1 can of rich coconut milk, scraping any browned bits from the bottom of the pan.
6. Add 1 thinly sliced red bell pepper and bring the sauce to a gentle simmer.
7. Cook for 5-6 minutes until the pepper begins to soften but still has some crunch.
8. Stir in 1 tbsp fish sauce and 1 tsp brown sugar until fully dissolved.
9. Add 1 lb fresh large shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque.
10. Remove from heat and stir in 2 tbsp fresh lime juice and ¼ cup fresh basil leaves.
11. Serve immediately over cooked jasmine rice.

Hearty and comforting, this curry delivers creamy coconut richness balanced by bright lime and aromatic basil. The shrimp stay wonderfully tender while the peppers add just the right crunch. For an extra special touch, try serving it in hollowed-out pineapple halves—the tropical presentation makes it perfect for entertaining!

Thai Chili Lime Grilled Shrimp

Aren’t you craving something that’ll wake up your taste buds without keeping you in the kitchen all day? This Thai Chili Lime Grilled Shrimp is exactly that—it’s zesty, a little spicy, and perfect for those warm evenings when you want dinner to feel special but come together fast. You’ll love how the bright flavors pop with every bite.

Ingredients

• 1 pound large wild-caught shrimp, peeled and deveined
• 3 tablespoons fresh-squeezed lime juice
• 2 tablespoons rich fish sauce
• 1 tablespoon fragrant honey
• 2 cloves garlic, finely minced
• 1-2 fresh red Thai chilies, thinly sliced
• 2 tablespoons vibrant chopped cilantro
• 1 tablespoon toasted sesame oil

Instructions

1. Pat the shrimp completely dry with paper towels to help them get a nice sear on the grill.
2. Whisk together the lime juice, fish sauce, honey, minced garlic, sliced chilies, chopped cilantro, and toasted sesame oil in a medium bowl until the honey is fully dissolved.
3. Pour the marinade over the shrimp, tossing gently to coat every piece evenly.
4. Let the shrimp marinate at room temperature for exactly 15 minutes—any longer and the lime juice can start to “cook” the shrimp, making them tough.
5. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
6. Thread the shrimp onto skewers (if using wooden ones, soak them in water for 30 minutes first to keep them from burning).
7. Place the shrimp skewers on the hot grill and cook for 2 minutes per side, until the shrimp turn pink and opaque with slight grill marks.
8. Remove the shrimp from the grill immediately to avoid overcooking—they continue to cook a bit off the heat.

But really, the magic is in that first juicy bite—the shrimp are tender with a slight snap, and the chili-lime marinade gives them a tangy kick that’s balanced by the hint of sweetness. Try serving them over a cool cucumber salad or tucked into warm tortillas with extra cilantro for a fun twist.

Thai Shrimp and Glass Noodle Salad

You know those meals that hit every craving at once? This Thai shrimp and glass noodle salad does exactly that—it’s fresh, tangy, and packed with texture, perfect for a quick lunch or light dinner.

Ingredients

– 8 ounces of large, wild-caught shrimp, peeled and deveined
– 4 ounces of delicate glass noodles
– 2 tablespoons of fragrant toasted sesame oil
– 3 tablespoons of bright, freshly squeezed lime juice
– 1 tablespoon of rich fish sauce
– 1 teaspoon of granulated white sugar
– 1 thinly sliced fresh red Thai chili
– ½ cup of chopped fresh cilantro leaves
– ¼ cup of finely chopped roasted peanuts
– 1 cup of thinly sliced crisp English cucumber
– ½ cup of shredded crisp purple cabbage

Instructions

1. Bring a medium pot of water to a rolling boil over high heat.
2. Add the glass noodles to the boiling water and cook for exactly 4 minutes, stirring once to prevent sticking.
3. Drain the noodles in a colander and rinse immediately under cold running water until completely cool to stop the cooking process.
4. Pat the shrimp dry with paper towels to ensure they sear properly.
5. Heat 1 tablespoon of toasted sesame oil in a large skillet over medium-high heat until shimmering.
6. Add the shrimp in a single layer and cook for 2 minutes per side until opaque and lightly browned.
7. Transfer the cooked shrimp to a plate to cool slightly.
8. In a small bowl, whisk together the remaining 1 tablespoon of toasted sesame oil, lime juice, fish sauce, and sugar until the sugar fully dissolves.
9. Combine the cooled glass noodles, shrimp, sliced chili, cilantro, peanuts, cucumber, and purple cabbage in a large mixing bowl.
10. Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients evenly.

A vibrant tangle of chewy noodles and tender shrimp, this salad bursts with zesty lime and savory depth from the fish sauce. Serve it chilled in lettuce cups for a handheld meal, or top with extra crushed peanuts for added crunch.

Thai Yellow Curry Shrimp with Potatoes

Picture this: you’re craving something warm, comforting, and packed with flavor, but you don’t want to spend all day in the kitchen. This Thai yellow curry shrimp with potatoes is your answer—it comes together in under 30 minutes and fills your kitchen with the most incredible aromas.

Ingredients

• 1 pound large, fresh wild-caught shrimp, peeled and deveined
• 2 medium Yukon Gold potatoes, cut into 1-inch cubes
• 1 can (13.5 oz) rich, creamy coconut milk
• 3 tablespoons fragrant yellow curry paste
• 1 small yellow onion, thinly sliced
• 2 cloves fresh garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon fish sauce
• 1 teaspoon granulated sugar
• 2 tablespoons vibrant vegetable oil
• 1/2 cup fresh cilantro leaves, for garnish
• 1 fresh lime, cut into wedges

Instructions

1. Heat 2 tablespoons of vibrant vegetable oil in a large skillet or Dutch oven over medium-high heat until it shimmers.
2. Add the thinly sliced yellow onion and cook for 3-4 minutes, stirring frequently, until softened and translucent.
3. Stir in the minced fresh garlic and freshly grated ginger, cooking for 1 minute until fragrant.
4. Add the fragrant yellow curry paste and cook for 1 minute, stirring constantly to toast the spices.
5. Pour in the rich, creamy coconut milk, scraping the bottom of the pan to incorporate all the flavorful bits.
6. Add the cubed Yukon Gold potatoes, 1 tablespoon fish sauce, and 1 teaspoon granulated sugar, stirring to combine.
7. Bring the curry to a gentle boil, then reduce heat to maintain a simmer.
8. Cover and simmer for 12-15 minutes, until potatoes are fork-tender.
9. Add the peeled and deveined shrimp in a single layer, cooking for 2-3 minutes until they turn pink and opaque.
10. Remove from heat and stir in the fresh cilantro leaves.
11. Serve immediately with lime wedges for squeezing over top.

Know that you’ll love the way the tender potatoes soak up the creamy, aromatic curry sauce while the shrimp stay perfectly juicy. The balance of spicy, sweet, and savory makes every bite exciting—try serving it over jasmine rice or with crusty bread to soak up every last drop of that incredible sauce.

Thai Sweet and Sour Shrimp Stir-Fry

Brace yourself for a flavor explosion that’ll have you dreaming of Bangkok street food! This Thai sweet and sour shrimp stir-fry comes together in minutes but tastes like you spent hours in the kitchen. You’ll love how the tangy, sweet sauce clings to perfectly cooked shrimp and crisp vegetables.

Ingredients

– 1 lb large raw shrimp, peeled and deveined
– 2 tbsp fragrant sesame oil
– 3 cloves garlic, finely minced
– 1 red bell pepper, thinly sliced into vibrant strips
– 1 cup fresh pineapple chunks, sweet and juicy
– 1/4 cup rich soy sauce
– 3 tbsp tangy rice vinegar
– 2 tbsp sweet honey
– 1 tbsp vibrant tomato paste
– 1 tsp fiery red pepper flakes
– 2 green onions, thinly sliced for garnish
– 1 tbsp toasted sesame seeds for crunch

Instructions

1. Pat the raw shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
2. Heat the fragrant sesame oil in a large wok or skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the shrimp in a single layer and cook for 2 minutes per side until they turn pink and opaque.
4. Remove the shrimp from the wok and set aside on a clean plate.
5. Add the finely minced garlic to the same wok and cook for 30 seconds until fragrant but not browned.
6. Toss in the vibrant bell pepper strips and cook for 3 minutes until slightly softened but still crisp.
7. Add the sweet pineapple chunks and cook for 1 minute to lightly caramelize the edges.
8. In a small bowl, whisk together the rich soy sauce, tangy rice vinegar, sweet honey, vibrant tomato paste, and fiery red pepper flakes until smooth.
9. Pour the sauce mixture into the wok and bring to a simmer, stirring constantly for 2 minutes until slightly thickened.
10. Return the cooked shrimp to the wok and toss everything together for 1 minute to coat evenly and reheat.
11. Sprinkle with thinly sliced green onions and toasted sesame seeds just before serving.

Mmm, that first bite gives you the perfect contrast between the tender shrimp and crisp-tender vegetables, all coated in that addictive sweet-tangy sauce. Serve it over fluffy jasmine rice to soak up every last drop, or wrap it in butter lettuce cups for a fresh, low-carb option that still delivers all the flavor.

Summary

Whether you’re craving fiery curries or zesty stir-fries, these 18 Thai shrimp recipes offer delicious adventure for seafood lovers. We hope you find new favorites to spice up your dinner rotation! Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy reference.