Barbecued Shrimp with Thai Dipping Sauce Recipe

By
Syrie Wongkaew
Syrie Wongkaew
Sydney-based food writer, editor, photographer, and food stylist with a focus on Australian and Thai cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 12/19/22
Barbeque prawns with Thai sweet chilli dipping sauce
MIB Pictures/UpperCut Images/Getty Images
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 4 to 6 servings
Yield: 36 to 40 shrimp
Nutrition Facts (per serving)
103 Calories
1g Fat
4g Carbs
18g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 103
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 159mg 53%
Sodium 1187mg 52%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 18g
Vitamin C 3mg 17%
Calcium 78mg 6%
Iron 0mg 2%
Potassium 173mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In Australia, this Barbecued Shrimp with Thai Dipping Sauce appetizer recipe has replaced the old standard, and less adventurous shrimp on the barbie served with what Aussies call "seafood sauce"—a mixture of mayonnaise and ketchup.

Nowadays, it's common for Thai dipping sauces such as nam jim to be served. Nam jim is a combination of Thai fish sauce, lime juice, palm sugar, chilies, garlic, and cilantro. These spicy, sweet, salty and sour flavors pair particularly well with fresh seafood like scallops and crab.

When barbecuing shrimp, it's best to leave the shell intact. This keeps the shrimp juices inside the shell, so the shrimp stays moist and succulent. The shell is removed just before eating.

Ingredients

For the Sauce:

  • 2 tablespoons Thai fish sauce (Nam Pla)

  • 3 tablespoons fresh lime juice

  • 2 cloves garlic, crushed

  • 2 teaspoons palm sugar, or brown sugar

  • 2 small red bird chilis, finely chopped

  • 2 tablespoons cilantro, finely chopped

For the Shrimp:

  • 1 pound shrimp, 36/40-count, shell-on

Steps to Make It

Make the Sauce

  • In a small bowl, combine 2 tablespoons Thai fish sauce, 3 tablespoons fresh lime juice, 2 crushed garlic cloves, 2 teaspoons palm or brown sugar, 2 small finely chopped red-bird chilis and 2 tablespoons finely chopped cilantro leaves and stems. Set aside.

Grill the Shrimp

  1. Heat a grill to high heat. Barbecue the shrimp with shells intact for 1 to 2 minutes on each side or until pink and the shells start to char very slightly. The cooking time of the shrimps will vary depending on their size.

  2. Remove shrimp from grill and serve with dipping sauce on the side.