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closeup of skewered grilled peanut coconut shrimp

Grilled Shrimp with Thai Coconut Peanut Sauce

5 from 1 vote
Print Recipe
Course: Dinner, Lunch, Main
Cuisine: Asian, Thai
Keyword: Coconut, Grilled, Peanut, Shrimp, Thai
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 48 minutes
Servings: 4 servings
Author: Chef Tony Zentgraf
If tamari is substituted for the soy sauce in the marinade this recipe becomes Gluten Free!
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Marinade Ingredients

  • 1 lb Shrimp 21-30, peeled and deveined with tail on
  • 1 tbsp Scallions
  • 1 tsp Garlic minced
  • 1 tbsp Ginger minced
  • 1 tsp Lemongrass minced
  • 1 tbs Fish Sauce
  • 1 tbsp Pickled Ginger Juice or Seasoned Rice Vinegar
  • 1 tbsp Michiu Wine or Sherry
  • ¼ cup Light Soy Sauce (or 2 Tbl regular soy sauce and 2 tbsp water)
  • 1 tbsp Chili Oil

Sauce Ingredients

  • 2 tbso Vegetable Oil
  • 1 ea Shallot sliced or minced
  • 1 tbsp Ginger minced
  • 1 tbsp Lemongrass minced
  • 1 tbsp Garlic minced
  • 2 tbsp Scallions sliced
  • 8 oz Coconut Milk
  • 1 ea Juice of 1 Lime
  • 4 oz Peanut Sauce
  • 3 tbsp Thai Basil Chiffonade
  • Thicken with Cornstarch Slurry

Garnish

  • Scallions
  • Crushed Peanuts
  • Thai Basil Chiffonade

Instructions

Shrimp Marinade

  • Peel and devein the shrimp if necessary
  • Mince the scallions, ginger, lemongrass and garlic.
  • Combine all ingredients and pour over shrimp.
  • Marinate for 1-2 hours. Longer may start to cure the shrimp.

Grilling the Shrimp

  • Preheat the grill.
  • Skewer the marinated shrimp.
  • Grill shrimp on first side for 1 minute.
  • Turn the shrimp to the other side and grill until the shrimp have curled into a "C" shape. Color should be a pale pink.
    There will be carry over cooking when you remove the shrimp from the grill. Also, if adding the shrimp to the sauce, the shrimp will cook additionally in the sauce.
    It is recommended to serve as soon as you add to the sauce.

Prep for the Sauce

  • Slice the shallot & scallions.
  • Mince the ginger, garlic and lemongrass.

Making the Sauce

  • In a saute pan or wok, heat the oil.
  • Add the shallot and caramelize
  • Add the ginger, garlic, and lemongrass.
  • Saute to release the aromatics. 
  • Add the coconut milk and lime juice
  • Add the peanut sauce and combine the sauce in the pan.
  • Add the Thai basil and Scallions.
  • Thicken with cornstarch until sauce consistency.
  • Add shrimp to the sauce or serve the shrimp skewered on a plate with the sauce. Enjoy!

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