Thai Grilled Shrimp Kabobs with Coconut Sticky Rice

Name: Thai Grilled Shrimp Kabobs
Prep time: 5 min
Cook time: 40 min
Total time: 525 min
Ingredients: 1 pound large shrimp (peeled and deveined (16-20 count)); bamboo skewers; 1 tablespoon fish sauce; 1 tablespoon soy sauce; 1 tablespoon coconut sugar; 1 teaspoon tamarind concentrate; 1 garlic clove (minced); 1 tablespoon sambal olek; 1 cup short grain sweet rice; 2-15 ounce can coconut milk; 15 ounces water; 2 teaspoon salt; 2 tablespoons coconut sugar

Marinated in a blend of spicy Thai seasonings and spices, these Thai Grilled Shrimp Kabobs are the most flavorful, juicy, succulent shrimp ever. Pair them with sweet Thai coconut sticky rice for a mouthful you’ll not soon forget!

You know those meals that make you stop mid-bite, close your eyes, and mutter “oh my gosh” at the table? Yeah—this is one of those.

These Thai Grilled Shrimp Kabobs are marinated in a combo of fish sauce, tamarind, soy, and a whisper of coconut sugar—just enough to balance all that savory, spicy goodness. Grill them up for a few minutes and boom—you’ve got perfectly charred, juicy shrimp dripping with flavor.

And because shrimp that good deserves a worthy sidekick, we’re serving them over sweet coconut sticky rice. I can’t stress this enough—DON’T skip the rice. The creamy, slightly sweet rice is the perfect foil to those punchy shrimp. Honestly, it’s a match made in Thai food heaven.

We’re talking big ‘ole trips to flavor town here, friends—like with my Spicy Thai Shrimp Salad or Thai BBQ Spare Ribs

thai grilled shrimp skewers with cilantro

Why This Recipe Works

Quick cooking shrimp – dinner’s ready in under 30 minutes (not counting rice soak time).
Bold marinade – salty, sweet, sour, spicy…the four pillars of Thai cooking in every bite.
Perfect pairing – coconut sticky rice balances the spicy shrimp like yin and yang.

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My Take on Thai Grilled Shrimp Kabobs with Coconut Sticky Rice

This recipe is all about balance. Shrimp loves a bold marinade, and the fish sauce + tamarind combo hits all the right savory notes. The coconut sugar softens the edges and caramelizes slightly when grilled—YES PLEASE.

The coconut sticky rice? Oh man. It’s creamy, a little sweet, and almost dessert-like, but still totally savory when eaten with shrimp. I honestly eat it straight out of the bowl with a spoon.

Make It a Meal

Round it all out with a full-on Thai-inspired feast:

Jump to:

Why This Recipe Works
My Take on Thai Grilled Shrimp Kabobs with Coconut Sticky Rice
Make It a Meal
The Ingredients
Step By Step Instructions
Expert Tips
Common Questions
Recipe
💬 Comments

The Ingredients

The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.

Check out this Guide to Thai Ingredients for more information on ingredients used in Thai cooking.

I recommend using the largest shrimp you can find as they will be easier to skewer. I buy the 16/20 shrimp count (learn more about shrimp count). Buy shrimp online (affiliate link).

Tamarind is used to provide the slightly sweet and tangy flavor to the marinade. You can also use tamarind pulp if you have it - just replace the tamarind concentrate with 2 teaspoons of the pulp. Buy tamarind concentrate (affiliate link).

As usual, I highly recommend using Red Boat 40 fish sauce for it's superior flavor. You can use any fish sauce, but I always use the Red Boat. Buy Red Boat 40 (affiliate link). You may also want to read 20+ Ways To Use Fish Sauce.

If you choose to make the coconut sticky rice (I HIGHLY recommend it), you'll need to use full fat coconut milk and short grain sweet rice (affiliate links).

Sambal Olek is a chili paste made from chili and vinegar that is moderately spicy (similar to chili garlic sauce). Buy Sambal Olek (affiliate link).

Step By Step Instructions

If you're making the coconut sticky rice - again, I highly recommend it - you will want to start with that as the rice needs to soak for several hours. Scroll down to see the instructions for the rice.

Step1: Place all the marinade ingredients in a bowl, add the shrimp and let marinade for an hour in the fridge.

Step2: Remove shrimp from the marinade (reserve the marinade) and place on the bamboo skewers.

Step3: Cook on a 400 degree grill for 2-3 minutes per side.

The shrimp is done when it is no longer opaque. They will cook quickly.

grilled shrimp on a skewer with cilantro and rice

Step4: Heat the reserved marinade to boiling in the microwave. Serve these Thai grilled shrimp kabobs with the coconut sticky rice and drizzle with the reserved marinade. **you can also serve them with this Coconut Rice if you don't want to go to the trouble of making this sticky rice.

How to Make Coconut Sticky Rice

Step1: Place the rice in a large bowl and add one can of coconut milk and one can of water. The rice needs to soak for 8-12 hours. I usually do this the morning that I plan to make this recipe.

**If you're in a hurry, you can shorten the soak time to 2-4 hours, but your rice will have less flavor.

Step2: Drain the rice in a wire mesh strainer. I use one similar to this one that has little feet I can hook over a pan (affiliate link).

Step3: In a saucepan, bring a couple cups of water to a boil and place the rice in the strainer on top. Cover with a lid and let steam for 25 minutes, or until rice kernels are tender.

Step4: While the rice is steaming, add the second can of coconut milk, salt and coconut sugar in a saucepan and bring to a boil. Simmer for 5 minutes and remove from heat.

Step5: When your rice is done steaming, dump it in a large bowl and pour the sweetened coconut mixture on top. It will look soupy at this time, but don't be worried. It'll soak in. Let the rice sit for 20 minutes to absorb all the coconut milk mixture.

Expert Tips

Prep the sticky rice in advance as it needs to soak for 8-10 hours for the best results.
Substitute lime juice for the tamarind if you can't get tamarind.
Substitute chili garlic sauce for the sambal olek if you need to.
Be careful not to overcook the shrimp. They are done when they are just barely no longer opaque.
You can use the broiler to cook the shrimp - broil for 2-3 minutes per side, watching to ensure they don't burn.
If you prefer not to skewer the shrimp, you can also cook them in a cast iron skillet over high heat. They will cook for about 3-5 minutes total.

Common Questions

How do I store leftovers?

Keep shrimp and rice in separate airtight containers. Shrimp will last 2 days in the fridge, rice up to 3. Reheat rice with a splash of coconut milk or water to soften.

Can I freeze this?

Cooked shrimp freeze well—just don’t overcook before freezing. Rice? Not so much—it tends to get grainy.

Can I make the rice in an Instant Pot?

Yep! Cook soaked rice on high pressure for 12 minutes with a natural release, then stir in the coconut mixture.