These Thai Grilled Shrimp Skewers are the most amazingly flavorful juicy, succulent shrimp you’ll ever make. Pair them with a sweet Thai coconut sticky rice for a mouthful you’ll not soon forget!
Not only are these grilled shrimp so delicious, they are HEALTHY. Yes guys, I did it again. I made something healthy.
I’m proud. And surprised because this has been one of my absolute favorite dishes.
But don’t get too excited. The coconut sticky rice is not healthy. So if you’re trying to keep with the healthy theme, you can just serve this with some brown rice. But guys, it won’t be the same.
The coconut rice was SO GOOD. I don’t recommend skipping it. So cheat a little.
The grilled shrimp is packed with umami flavors like fish sauce, tamarind and soy sauce, and sweetened with just a touch of coconut sugar for the most incredible flavor. The intense savory flavor of the shrimp is perfect with the mild sweetness of the coconut sticky rice.
We’re talking big ‘ole trips to flavor town here guys. Flavor town is a real thing.
These Thai grilled shrimp skewers literally take less than 5 minutes on the grill. Pop the shrimp in a delicious Thai marinade for an hour, get those puppies skewered and throw them on the grill.
It’s that simple.
The coconut sticky rice takes a little bit of pre-planning, but it’s not hard to make.
**Similar flavors are used on these Thai Marinated Grilled Cornish Game Hens – so simple and super fun. Did I mention amazingly delicious??**
All the ingredients should be easy to find, with exception of the tamarind concentrate. You can get the tamarind concentrate at your local Asian grocery, or just buy it on Amazon through the below links.
The tamarind can be replaced with lime juice in a pinch, just use 2 tbsp. of lime juice to replace. However, I highly recommend grabbing getting the tamarind concentrate. It has this amazing tangy sweet and sour and savory flavor that is just delicious.
Is Sushi Rice and Sticky Rice the Same?
Sushi rice and sticky rice are not the same. Sticky rice has a higher starch content which gives it it’s stickiness. While sushi rice (short grained rice) is stickier than regular rice, it is not a sticky as sticky (also know as glutinous or sweet rice).
If you’re not feeling like making that trip to the grocery store to round up all your ingredients, just buy them on Amazon through the links below (affiliate links – I earn a small commission is you buy through these links to help me attempt to cover the cost of blogging…):
- Bamboo skewers
- Fish sauce
- Soy sauce
- Coconut sugar
- Tamarind concentrate
- Sambal oelek
- Thai sticky rice
- Coconut milk
How to Make Thai Grilled Shrimp Skewers
The first thing you’re going to want to do is prep your coconut sticky rice. 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 hours, but your rice will have less flavor.
To make the shrimp skewers, place all the marinade ingredients in a bowl, add the shrimp and let marinade for an hour in the fridge.
**I try to use 16-20 count shrimp. The larger shrimp will be more juicy and succulent…and easier to skewer**
How to Make Sticky Rice
While your shrimp is marinating, we can finish the coconut rice. Go ahead and 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 – I earn a small commission if you buy through this link).
While the rice is steaming, add the coconut milk, salt and coconut sugar in a saucepan and bring to a boil. Simmer for 5 minutes and remove from heat.
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.
While the rice sits, you can make your grilled shrimp skewers. Remove shrimp from the marinade (reserve the marinade) and place on skewers. Place on a 500 degree grill for 1-2 minutes per side. I did 1 1/2 minutes on each side and they were perfect.
Heat the reserved marinade to boiling in the microwave. Serve the Thai grilled shrimp skewers with the coconut rice and drizzle with the reserved marinade.
It’s good stuff guys.
Grilling season is upon us! Check out some of these other awesome grilling recipes:
Thai Marinated Grilled Cornish Game Hens
Gochujang Marinated Flat Iron Steak
Instant Pot BBQ Ribs
Jamaican Jerk Grilled Eggplant Skewers
Grilled Corn with Miso Butter
Goat Cheese Stuffed Buffalo Burgers
Grilled Fruit Skewers with Chili Lime Dressing
Did you make this Thai shrimp recipe? Leave a comment below and let me know how it turned out!
Thai marinated shrimp placed on skewers and grilled to perfection served with a mildly sweet coconut sticky rice for the perfect complement of flavors.
- 1 lbs. large shrimp peeled and deveined (16-20 count)
- bamboo skewers
- 1 tbsp. fish sauce
- 1 tbsp. soy sauce
- 1 tbsp. coconut sugar
- 1 tsp. tamarind concentrate**
- 1 garlic clove minced
- 1 tbsp. sambal olek
- 1 cup sticky rice
- 1 can coconut milk plus one can water
- 1 can coconut milk
- 2 tsp. salt
- 2 tbsp. coconut sugar
- Combine all the marinade ingredients in a bowl and add shrimp. Place in fridge for 1-2 hours. Any longer and the shrimp will start to become mushy. I recommend 1 hour for the best results.
- Reserve the marinade. Heat it to boiling to kill any bacteria.
- Heat the grill to 500 degrees. Place shrimp and skewers and place on the grill. Cook for 1-2 minutes per side. Be careful not to overcook them or they will be tough.
- Remove from heat, drizzle with reserved marinade and serve hot.
- Place rice in a large bowl and add 1 can of coconut milk and a can of water. Let soak in the fridge for 8-12 hours. I usually do this in the morning of the day I plan on making this recipe.
- Drain the rice in a metal strainer. Place the strainer over a saucepan of boiling water and cover with a lid. Steam for 20 minutes, or until rice is tender.
- While the rice is steaming, add the other can of coconut milk, salt and coconut sugar to a saucepan and bring to a boil. Remove from heat and set aside.
- Pour coconut rice back into a large bowl and cover with the coconut milk and sugar mixture. Let the rice sit for about 20 minutes to absorb the liquid. Once the liquid is absorbed, it's ready to eat!
**The tamarind can be replaced with 2 tbsp. of lime juice if necessary.
Did you make this recipe? Follow me on Instagram, post a photo and tag #wenthere8this. I love to see what you make!