Succulent, sweet and salty, these Grilled Thai Shrimps with Garlic Sauce will surely impress your family and friends.
Have you noticed that I’ve been obsessed with Thai food lately?
Whenever I spot local shrimp, I pick up a pound. I’m a big believer in supporting local aquaculture and agriculture plus I like to know where my food is raised. Recently, on a whim, I decided to try grilling shrimp in the shell. Having never done this before, I was inclined to just throw the whole shrimps on the grill. Thankfully, I decided to take a few minutes to see if anyone on the internet had a better idea.
The Grilled Thai Shrimp with Garlic Sauce that I ended up making is based on a recipe I found for Grilled Garlic Shrimp with a few modifications to reduce the amount of sodium. So many Asian recipes I come across are extremely high in sodium – they use way more soy sauce than you need to get that savory flavor and saltiness. I halved the soy sauce and oyster sauce called for in the recipe and it was very flavorful.
The trick to grilling these shrimp is to butterfly them first. I used a paring knife to cut the shrimp lengthwise on the top side of the shrimp. I removed any veins and then pressed each shrimp flat. Then, I spooned some of the sauce on top and let the shrimp marinade for about 20 minutes.
These grilled shrimp only take a few minutes to cook through since they’re split in half and the sauce caramelizes as it cooks on the grill. The boys devoured these. These Grilled Thai Shrimps are so good, you’ll be licking your fingers afterwards. I had to stash a few away for one of my boys who came home later for dinner (food gets devoured very quickly in our home, especially when it’s a really good dinner).