These peel & eat Thai Grilled Shrimp is marinated in a sweet and spicy Thai curry sauce and served over a crisp Thai herb slaw. It’s a fresh and light dinner recipe that’s so perfect for the warmer months.

I love how easy this recipe comes together, only about 30 minutes aside from the marinating time. It’s great for a summer dinner party, backyard BBQ, or whenever the seafood craving hits!

Peel & Eat Thai Grilled Shrimp

Welcome to Day 4 of the third annual So Much Food Grilling Week! For the next week, I’ll be sharing all my new favorite summer grilling recipes. They’ll be fresh, simple, and so delicious–I firmly believe anyone can grill these up. You’ll have a bunch of brand new grilling recipes just in time for Memorial day and the start of summer!

I absolutely love grilled shrimp, but these peel & eat Thai shrimp truly take it to the next level. The marinade is so bold and flavorful and really holds up to the smoky grill flavor. I make a quick herby slaw that’s dressed with a red curry & mayo based sauce–it is so fresh and pairs perfectly with the shrimp.

Grilling the shrimp with the shells on protects them from overcooking on the grill and keeps them plump and juicy. This recipe is best made with jumbo shrimp and they’re perfect for an appetizer or a main dish.

How to Make Thai Grilled Shrimp

This recipe really is best with shell-on shrimp, but if you do make it with shelled shrimp be sure to thread them onto soaked bamboo skewers.

Helpful Cooking Tools

• Outdoor Grill
• Microplane
• Blender
• Sharp Knife
• Grilling Tongs

Recipe Ingredients

full list of ingredients, quantities & method in the recipe card at the end of the page.

• raw shell-on shrimp
• coconut milk
• red curry paste
• brown sugar
• cilantro
• limes
• cabbage
• Thai herbs
• shallot
• garlic
• ginger
• mayonnaise

Step-by-Step Photos & Instructions

1. Prep the shrimp. If you’re using frozen shrimp, make sure to defrost them completely and then pat them dry with paper towels. Transfer the shrimp to a shallow dish or ziplock bag.
2. Make the marinade. In a small blender or food processor, combine the coconut milk, curry paste, cilantro stems, garlic, ginger, fish sauce, lime juice, brown sugar, and salt. Blend until mostly smooth. Pour the marinade over the shrimp, toss the shrimp really well in the marinade, and transfer to the fridge for 1 hour.
3. Prep & preheat the grill. Preheat an outdoor grill over medium heat to 500 F. Let the grill preheat for a full 15 minutes. Make sure the grates are cleaned of any debris and lightly grease them with oil or nonstick cooking spray.
4. Make the slaw. While the grill preheats, make the cabbage slaw. In a large mixing bowl, whisk together the mayo, red curry paste, lime juice, and honey and season with salt and pepper. Add the cabbage, shallot, and herbs and toss well to combine. Top with the chopped peanuts.
5. Grill the shrimp. Remove the shrimp from the marinade, shaking off any excess. Place the shrimp. and limes directly on the grates for 3-4 minutes, flip them, then grill for another 2-3 minutes. The shrimp should be pink and opaque. Remove them from the grill and squeeze one of the grilled limes over the shrimp. 
6. Serve. Serve the shrimp over the salad or with salad and rice on the side and more grilled limes for serving. 

Grilling 101 Tips

Grilling can feel intimidating, but it’s an easy skill to learn and will totally elevate your cooking game in the summer. Here are all my best tips for grilling like a pro!

Work with a clean grill. This is such an important step and makes all the difference when it comes to grilling. Make sure to clean your grill of any food or debris before you start cooking. This helps keep food from sticking.

Adequately preheat your grill. Making sure your grates are completely heated through is so important! Food sticks when the grates aren’t adequately heated. Make sure to let your grill preheat for at least 15 minutes. The best option is to preheat the grill over medium heat, not high heat.

Lightly grease your grill grates. You can use nonstick spray, but the best method is a rag lightly soaked with high-temperature oil. Use tongs to rub the cloth on the grates to give them a light coating of oil. This also helps when grilling foods with sticky marinades or fish, which can stick easily.

Grilling Peeled Shrimp

I like using shell-on shrimp for this recipe because the shell helps protect the shrimp from overcooking, but you can make this recipe with peeled shrimp.

Make sure that your shrimp is completely defrosted before you use it. Add the shrimp to the marinade and let it marinate for at least 30 minutes. Then, thread the shrimp onto soaked bamboo skewers. Grill them for 3-4 minutes per side, until the shrimp is pink. Remove the shrimp from the skewers before serving.

Storage Instructions

Any leftover grilled shrimp can be stored in an airtight container in the fridge for up to 3 days. The best method for reheating the shrimp is in the air fryer for a few minutes.

The slaw will start to wilt since it’s dressed, but you can store it in the fridge for a day or two.

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This peel & eat Thai Grilled Shrimp is the dish of the summer! The shrimp is bold and savory and the slaw is herbaceous and crisp–the perfect pairing. If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.

More Grilling Recipes to Try

Grilled Tuscan Steaks
Mojo Chicken Legs
Grilled Lobster Tails with Spicy Garlic Butter
Thai Steak Salad

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