From quick weeknight dinners to impressive party dishes, Thai shrimp recipes bring vibrant flavors to any occasion. Whether you’re craving spicy comfort food or light seasonal meals, these 31 delicious options will inspire your kitchen adventures. Let’s dive into a world of aromatic herbs, zesty sauces, and succulent shrimp—perfect for home cooks ready to explore Thailand’s culinary magic!
Tom Yum Goong (Thai Shrimp Soup)
Feeling like your taste buds need a vacation but your passport’s expired? Let’s teleport them straight to Thailand with this fiery, fragrant Tom Yum Goong. This iconic shrimp soup is a party in a bowl, balancing spicy, sour, salty, and sweet in a way that’ll make your kitchen smell like a Bangkok street stall.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Aromatic Broth Base:
– 4 cups chicken or vegetable broth
– 3 stalks lemongrass, bruised and cut into 2-inch pieces
– 4 kaffir lime leaves, torn
– 3-inch piece galangal or ginger, sliced into coins
– 4-6 Thai bird’s eye chilies, lightly smashed (adjust for heat!)
For the Soup & Protein:
– 1 lb large shrimp, peeled and deveined (tails on for pretty presentation)
– 8 oz white mushrooms, sliced
– 1 medium tomato, cut into wedges
– 3 tbsp fish sauce
– 3 tbsp fresh lime juice (from about 2 limes)
– 1 tsp granulated sugar
For the Garnish:
– ¼ cup fresh cilantro leaves, roughly chopped
– 2 green onions, thinly sliced
Instructions
1. In a large pot over high heat, combine the 4 cups of broth, 3 stalks of bruised lemongrass, 4 torn kaffir lime leaves, the 3-inch piece of sliced galangal, and 4-6 smashed Thai chilies.
2. Bring the mixture to a rolling boil, then reduce the heat to medium and let it simmer uncovered for 10 minutes to allow the aromatics to fully infuse the broth.
3. Tip: Bruising the lemongrass by whacking it with the back of your knife releases its essential oils and maximizes flavor.
4. Add the 8 oz of sliced white mushrooms and the wedges from 1 medium tomato to the simmering broth and cook for 3 minutes, until the mushrooms begin to soften.
5. Add the 1 lb of peeled shrimp to the pot and cook for 2-3 minutes, just until the shrimp turn pink and opaque. Do not overcook, or they will become rubbery.
6. Tip: For the clearest, most vibrant broth, avoid letting the soup come to a hard boil once the shrimp are added.
7. Remove the pot from the heat. Stir in the 3 tbsp of fish sauce, 3 tbsp of fresh lime juice, and 1 tsp of granulated sugar until fully dissolved.
8. Tip: Always add the lime juice off the heat to preserve its bright, fresh acidity and prevent it from turning bitter.
9. Taste the broth and adjust seasoning if necessary, remembering the flavors should be a bold balance of spicy, sour, salty, and sweet.
10. Ladle the hot soup into bowls, discarding the large pieces of lemongrass, galangal, and lime leaves as you serve.
11. Garnish each bowl generously with the ¼ cup of chopped fresh cilantro and the sliced 2 green onions.
Heavenly is the first slurp of this aromatic broth, with its complex layers of heat from the chilies and tang from the lime. The plump shrimp and tender mushrooms provide a satisfying texture against the clear, fiery liquid. For a fun twist, serve it alongside a mound of jasmine rice or pour it over thin rice noodles to make a complete, slurp-worthy meal.
Pad Thai with Shrimp
Noodling around for a dinner that’s faster than takeout and tastier than your last attempt at stir-fry? Meet your new weeknight hero: Pad Thai with Shrimp, a saucy, tangy, and slightly sweet noodle dish that’ll have you feeling like a street-food pro in your own kitchen. It’s the perfect balance of chewy rice noodles, plump shrimp, and that signature tamarind-kissed sauce—all ready to rescue you from the dreaded “what’s for dinner?” dilemma.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Sauce:
– ¼ cup tamarind paste
– 3 tbsp fish sauce
– 3 tbsp brown sugar
– 2 tbsp rice vinegar
For the Noodles and Protein:
– 8 oz dried rice noodles
– 1 lb large shrimp, peeled and deveined
– 2 tbsp vegetable oil
For the Aromatics and Veggies:
– 3 cloves garlic, minced
– 2 shallots, thinly sliced
– 2 eggs, lightly beaten
– 1 cup bean sprouts
– ¼ cup chopped roasted peanuts
– 2 green onions, sliced
– Lime wedges for serving
Instructions
1. Soak the rice noodles in warm water for 10 minutes until pliable but not fully soft, then drain thoroughly—this prevents them from turning mushy later.
2. Whisk together tamarind paste, fish sauce, brown sugar, and rice vinegar in a small bowl until the sugar dissolves completely.
3. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
4. Add the shrimp and cook for 2–3 minutes per side until pink and opaque, then transfer to a plate.
5. Add the remaining 1 tbsp oil to the wok, then stir-fry garlic and shallots for 1 minute until fragrant.
6. Push the aromatics to the side, pour the beaten eggs into the center, and scramble for 30 seconds until just set.
7. Add the drained noodles and sauce to the wok, tossing constantly for 3–4 minutes until the noodles absorb the sauce and become tender.
8. Tip: If the noodles stick, splash in 1–2 tbsp water to loosen them—no one wants a clumpy Pad Thai!
9. Return the shrimp to the wok along with bean sprouts, tossing for 1 minute until everything is heated through.
10. Remove from heat and garnish with peanuts, green onions, and lime wedges.
11. Tip: For extra crunch, save some peanuts to sprinkle on top just before serving.
12. Tip: Serve immediately while hot, as the noodles continue to soak up sauce and can dry out if left sitting.
All that tossing yields a glorious tangle of chewy noodles coated in a tangy-sweet sauce, with juicy shrimp adding a savory pop in every bite. Amp it up by piling it high with extra bean sprouts and a squeeze of lime for a bright, fresh finish that’ll make you forget you ever dialed for delivery.
Thai Green Curry Shrimp
Mmm, get ready to ditch those takeout menus—this Thai Green Curry Shrimp is about to become your new weeknight hero, packing a punch of flavor that’ll make your taste buds do a happy dance without the fuss of a restaurant bill. It’s creamy, spicy, and ridiculously easy to whip up, even if your cooking skills are more ‘microwave maestro’ than ‘culinary wizard.’
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Sauce:
– 1 can (13.5 oz) coconut milk
– 3 tbsp green curry paste
– 1 tbsp fish sauce
– 1 tbsp brown sugar
– 1 cup chicken broth
For the Shrimp and Veggies:
– 1 lb large shrimp, peeled and deveined
– 1 tbsp vegetable oil
– 1 red bell pepper, sliced into thin strips
– 1 cup sliced bamboo shoots
– 1/2 cup Thai basil leaves
Instructions
1. In a large skillet or wok, heat 1 tbsp vegetable oil over medium-high heat until it shimmers, about 1 minute.
2. Add 1 lb large shrimp to the skillet and cook for 2–3 minutes per side, until they turn pink and opaque—don’t overcrowd them to ensure a nice sear.
3. Remove the shrimp from the skillet and set them aside on a plate.
4. In the same skillet, add 3 tbsp green curry paste and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
5. Pour in 1 can coconut milk, 1 cup chicken broth, 1 tbsp fish sauce, and 1 tbsp brown sugar, then whisk everything together until smooth.
6. Bring the sauce to a gentle simmer over medium heat and let it cook for 5 minutes to thicken slightly, stirring occasionally.
7. Add 1 red bell pepper and 1 cup sliced bamboo shoots to the sauce, cooking for 3–4 minutes until the peppers are tender-crisp—this keeps them vibrant and crunchy.
8. Return the cooked shrimp to the skillet and stir to coat them in the sauce, heating for 1–2 minutes until warmed through.
9. Turn off the heat and fold in 1/2 cup Thai basil leaves, letting them wilt slightly from the residual heat for maximum aroma.
10. Serve immediately over steamed rice or noodles. So, there you have it: a velvety, aromatic curry with plump shrimp and crisp veggies that’s perfect for scooping up with fluffy jasmine rice or slurping straight from the bowl—just try not to lick the plate clean!
Shrimp and Lemongrass Stir-Fry
Let’s be real—some weeknights call for a dinner that’s faster than your internet buffering, yet tastes like you actually tried. This Shrimp and Lemongrass Stir-Fry is your ticket to a vibrant, flavor-packed meal that’ll have you feeling like a kitchen wizard in no time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the shrimp and aromatics:
– 1 lb large shrimp, peeled and deveined
– 2 tbsp vegetable oil
– 3 stalks lemongrass, tender inner parts only, finely minced (about ¼ cup)
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
For the sauce:
– ¼ cup low-sodium soy sauce
– 2 tbsp fish sauce
– 2 tbsp lime juice
– 1 tbsp honey
– 1 tsp red pepper flakes
For finishing:
– 1 red bell pepper, thinly sliced
– 4 green onions, sliced, whites and greens separated
– ¼ cup fresh cilantro, chopped
Instructions
1. Pat the shrimp completely dry with paper towels—this helps them sear nicely instead of steaming.
2. In a small bowl, whisk together the soy sauce, fish sauce, lime juice, honey, and red pepper flakes until the honey dissolves; set aside.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1–2 minutes.
4. Add the shrimp in a single layer and cook for 1–2 minutes per side, until they turn pink and opaque; transfer to a plate.
5. In the same skillet, add the lemongrass, garlic, and ginger, and stir-fry for 30 seconds until fragrant—don’t let it burn!
6. Toss in the red bell pepper and white parts of the green onions, and cook for 2–3 minutes until slightly softened.
7. Pour in the sauce mixture and let it bubble for 1 minute to thicken slightly.
8. Return the shrimp to the skillet, along with the green onion greens and cilantro, and toss everything together for 30 seconds to heat through.
9. Remove from heat and serve immediately.
Vividly fresh and zesty, this stir-fry delivers a punch of lemongrass and garlic that’s balanced by the sweet heat of the sauce. The shrimp stay juicy and tender, while the bell peppers add a satisfying crunch—try serving it over a bed of rice noodles or jasmine rice to soak up every last drop of that addictive sauce.
Thai Shrimp Fried Rice
Feeling like your taste buds are stuck in a flavor rut? Let’s jet-set to Thailand without leaving your kitchen! This Thai Shrimp Fried Rice is a one-pan wonder that’s faster than ordering takeout and packed with more zing than your average Tuesday night.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Sauce:
– 3 tbsp fish sauce
– 2 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tbsp lime juice
– 1 tsp granulated sugar
For the Rice & Protein:
– 4 cups cooked jasmine rice, chilled overnight
– 1 lb large shrimp, peeled and deveined
– 2 tbsp vegetable oil, divided
For the Aromatics & Veggies:
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, minced
– 1 small yellow onion, diced
– 1 cup frozen peas and carrots, thawed
– 2 large eggs, beaten
– 3 green onions, thinly sliced
– 1/4 cup fresh cilantro, chopped
Instructions
1. In a small bowl, whisk together fish sauce, soy sauce, oyster sauce, lime juice, and sugar until the sugar dissolves completely. Set this flavor bomb aside.
2. Pat the shrimp completely dry with paper towels—this prevents steaming and ensures a good sear.
3. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
4. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque. Transfer to a plate.
5. Reduce heat to medium-high and add the remaining 1 tbsp oil to the same pan.
6. Add garlic and ginger, stirring constantly for 30 seconds until fragrant but not browned.
7. Toss in the diced onion and cook for 3 minutes, stirring occasionally, until softened.
8. Push the aromatics to one side of the pan and pour the beaten eggs into the empty space.
9. Scramble the eggs for 1 minute until just set, then mix everything together.
10. Crumble the chilled rice into the pan, breaking up any clumps with your spatula—cold rice fries better without turning mushy.
11. Pour the prepared sauce evenly over the rice and stir-fry for 3 minutes, ensuring every grain is coated.
12. Add the thawed peas and carrots, cooking for 2 more minutes until heated through.
13. Return the cooked shrimp to the pan along with sliced green onions, tossing everything together for 1 final minute.
14. Remove from heat and fold in fresh cilantro.
15. Aromatic and vibrant, this dish delivers fluffy rice grains with a slight chew, sweet shrimp, and that signature salty-sour-tangy Thai punch. Serve it in a pineapple boat for a tropical twist, or top with extra lime wedges and chili flakes for those who dare to turn up the heat!
Spicy Thai Shrimp Salad (Pla Goong)
Oh, the audacity of a salad that dares to be this exciting! Forget your boring greens—this Spicy Thai Shrimp Salad (Pla Goong) is a vibrant, flavor-packed fiesta that will make your taste buds do a happy dance. It’s the perfect zesty escape from the mundane, ready in a flash.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
For the Shrimp & Salad Base
– 1 lb large shrimp, peeled and deveined
– 2 tbsp vegetable oil
– 1 head of romaine lettuce, chopped
– 1 cup cherry tomatoes, halved
– 1/2 red onion, thinly sliced
– 1/4 cup fresh cilantro, chopped
– 1/4 cup fresh mint leaves, chopped
For the Dressing
– 3 tbsp fresh lime juice
– 2 tbsp fish sauce
– 1 tbsp granulated sugar
– 2-3 Thai bird’s eye chilies, finely minced (adjust for heat!)
– 2 cloves garlic, minced
Instructions
1. Pat the shrimp dry with paper towels to ensure a good sear—this prevents steaming.
2. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the shrimp to the skillet in a single layer, cooking for 2-3 minutes per side until they turn pink and opaque.
4. Transfer the cooked shrimp to a plate and let them cool slightly while you prep the salad.
5. In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, thinly sliced red onion, chopped cilantro, and chopped mint leaves.
6. In a small bowl, whisk together the fresh lime juice, fish sauce, granulated sugar, minced Thai bird’s eye chilies, and minced garlic until the sugar dissolves completely.
7. Tip: Let the dressing sit for 5 minutes to allow the flavors to meld—it makes a world of difference!
8. Add the slightly cooled shrimp to the large bowl with the salad ingredients.
9. Pour the dressing over the shrimp and salad, then toss everything gently but thoroughly to coat evenly.
10. Tip: Toss with clean hands or salad tongs to avoid bruising the delicate herbs.
11. Serve immediately on plates or in bowls for the best texture and freshness.
12. Tip: For an extra crunch, sprinkle with crushed peanuts right before serving—it adds a lovely contrast!
Unbelievably fresh and lively, this salad bursts with a tangy, spicy, and slightly sweet harmony that’s utterly addictive. The shrimp are tender and juicy against the crisp lettuce and herbs, making each bite a textural adventure. Try serving it in lettuce cups for a fun, handheld twist, or pair it with jasmine rice to soak up every last drop of that irresistible dressing.
Thai Shrimp Spring Rolls
Just when you thought your taste buds had seen it all, these Thai Shrimp Spring Rolls swoop in to save dinner from boredom with a crispy crunch and a flavor explosion that’ll make you forget all about takeout. Seriously, they’re so good, you might start questioning your loyalty to your favorite restaurant.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 10 minutes
Ingredients
For the Filling:
– 1 lb raw shrimp, peeled and deveined
– 2 cups shredded green cabbage
– 1 cup shredded carrots
– 1/2 cup chopped fresh cilantro
– 2 tbsp vegetable oil
For the Wrappers & Dipping Sauce:
– 12 spring roll wrappers (8-inch rounds)
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp sriracha
– Warm water for sealing
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat (350°F).
2. Add 1 lb raw shrimp to the skillet and cook for 2–3 minutes per side until they turn pink and opaque—don’t overcook, or they’ll get rubbery!
3. Transfer the cooked shrimp to a cutting board, let them cool for 5 minutes, then chop them into small pieces.
4. In a large bowl, combine the chopped shrimp, 2 cups shredded green cabbage, 1 cup shredded carrots, and 1/2 cup chopped fresh cilantro; mix gently with your hands to avoid crushing the veggies.
5. Lay one spring roll wrapper on a clean surface, positioning it like a diamond, and place 3 tbsp of the filling horizontally across the center.
6. Fold the bottom corner over the filling, then fold in the sides tightly—think of it as giving the roll a hug to keep everything snug.
7. Dip your finger in warm water, run it along the top edge of the wrapper to moisten it, then roll it up firmly to seal; repeat with the remaining wrappers and filling.
8. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sriracha until smooth for the dipping sauce.
9. Heat 1 inch of vegetable oil in a deep pot to 375°F—test it by dropping in a tiny piece of wrapper; if it sizzles immediately, you’re golden.
10. Fry the spring rolls in batches for 2–3 minutes, turning occasionally, until they’re golden brown and crispy; drain on paper towels to avoid sogginess.
11. Serve the spring rolls immediately with the dipping sauce on the side.
Ready to dive in? The first bite delivers a satisfying crunch that gives way to tender shrimp and fresh, vibrant veggies, all balanced by that sweet-spicy sauce. Try pairing them with a chilled cucumber salad for a refreshing contrast, or get fancy and slice them into bite-sized pieces for a party platter that’ll disappear faster than you can say “more, please!”
Shrimp Red Curry
Mmm, picture this: you’re craving something that’s cozy enough for a weeknight but fancy enough to impress your foodie friends—enter shrimp red curry, the saucy superstar that’s about to become your new go-to. It’s a flavor-packed hug in a bowl, with plump shrimp swimming in a vibrant, aromatic curry that’ll make your kitchen smell like a Thai street food stall (minus the travel expenses!).
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the curry base:
– 2 tbsp vegetable oil
– 1 medium onion, thinly sliced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp red curry paste
For the sauce and shrimp:
– 1 (13.5 oz) can coconut milk
– 1 cup chicken broth
– 1 tbsp fish sauce
– 1 tbsp brown sugar
– 1 lb large shrimp, peeled and deveined
– 1 red bell pepper, sliced into strips
– 1 cup bamboo shoots, drained
– 1 tbsp lime juice
– ¼ cup fresh cilantro, chopped
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 1 thinly sliced onion and cook, stirring often, until softened and lightly golden, about 5 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant—don’t let it burn!
4. Add 2 tbsp red curry paste and cook for 1 minute, stirring constantly to toast it slightly and deepen the flavor.
5. Pour in 1 can coconut milk and 1 cup chicken broth, stirring to combine, then bring to a gentle simmer.
6. Stir in 1 tbsp fish sauce and 1 tbsp brown sugar until dissolved, then reduce heat to medium-low and let simmer for 5 minutes to meld the flavors.
7. Add 1 lb shrimp and 1 sliced red bell pepper, cooking for 3–4 minutes until the shrimp turn pink and opaque—overcooking makes them rubbery, so watch closely!
8. Stir in 1 cup bamboo shoots and cook for 1 minute just to heat through.
9. Remove from heat and stir in 1 tbsp lime juice and ¼ cup chopped cilantro.
Get ready to dive into a bowl of pure comfort! The curry is luxuriously creamy from the coconut milk, with a perfect balance of spicy, sweet, and tangy notes that cling to every tender shrimp and crisp veggie. Serve it over steamed jasmine rice to soak up all that saucy goodness, or go wild by stuffing it into lettuce wraps for a fun, hands-on meal—either way, it’s a guaranteed crowd-pleaser that’ll have everyone asking for seconds.
Thai Basil Shrimp
Tired of the same old shrimp scampi? Let’s spice things up with a Thai Basil Shrimp recipe that’s so flavorful, it might just make your taste buds do a happy dance. This quick stir-fry is the perfect weeknight hero, packing a punch of savory, sweet, and aromatic goodness in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Sauce:
– 1/4 cup low-sodium soy sauce
– 2 tbsp oyster sauce
– 1 tbsp fish sauce
– 1 tbsp brown sugar
– 1/4 cup water
For the Stir-Fry:
– 1 1/2 lbs large shrimp, peeled and deveined
– 3 tbsp vegetable oil, divided
– 4 cloves garlic, minced
– 2 Thai chilies, thinly sliced (or 1 serrano pepper)
– 1 medium yellow onion, thinly sliced
– 1 red bell pepper, thinly sliced
– 2 cups fresh Thai basil leaves (regular basil works in a pinch)
Instructions
1. In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp oyster sauce, 1 tbsp fish sauce, 1 tbsp brown sugar, and 1/4 cup water until the sugar dissolves completely. Set this sauce aside.
2. Pat 1 1/2 lbs of large shrimp completely dry with paper towels—this is key for a good sear and not a steam.
3. Heat a large wok or skillet over high heat for 1 full minute, then add 2 tbsp of vegetable oil and swirl to coat.
4. Add the dried shrimp in a single layer and cook undisturbed for 1 minute to develop a golden sear.
5. Flip each shrimp and cook for another 30-45 seconds, just until opaque and pink, then transfer them to a clean plate.
6. Reduce the heat to medium-high and add the remaining 1 tbsp of vegetable oil to the same wok.
7. Add 4 cloves of minced garlic and 2 thinly sliced Thai chilies, stirring constantly for 30 seconds until fragrant but not browned.
8. Tip in 1 thinly sliced yellow onion and 1 thinly sliced red bell pepper, stir-frying for 3-4 minutes until they just begin to soften.
9. Pour the reserved sauce into the wok, letting it bubble and thicken for about 1 minute.
10. Return the cooked shrimp and any accumulated juices to the wok, tossing everything together for 30 seconds to coat and reheat.
11. Remove the wok from the heat and immediately stir in 2 cups of fresh Thai basil leaves—the residual heat will wilt them perfectly without turning them black.
Aromatic and vibrant, this dish boasts plump, juicy shrimp coated in a glossy, umami-rich sauce with a gentle kick. Serve it over a mound of jasmine rice to soak up every last drop, or get creative by stuffing it into lettuce cups for a fresh, crunchy twist.
Shrimp Massaman Curry
Venture into a world where Thai curry meets cozy comfort food, and let’s be real—who can resist a bowl of creamy, aromatic goodness that’s basically a hug for your taste buds? This Shrimp Massaman Curry is a flavor-packed escape from the ordinary, blending sweet, savory, and spicy notes into one irresistible dish that’ll have you dreaming of seconds before you’ve even finished your first bite. Trust me, it’s the culinary equivalent of finding money in your pocket—unexpectedly delightful and totally worth the effort!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the curry base:
– 1 tablespoon vegetable oil
– 1 medium onion, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons Massaman curry paste
– 1 (13.5-ounce) can coconut milk
– 1 cup chicken broth
– 2 tablespoons fish sauce
– 1 tablespoon brown sugar
– 1 tablespoon lime juice
For the shrimp and vegetables:
– 1 pound large shrimp, peeled and deveined
– 2 medium potatoes, peeled and cubed into 1-inch pieces
– 1 large carrot, sliced into 1/4-inch rounds
– 1/2 cup roasted peanuts, roughly chopped
Instructions
1. Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium heat until it shimmers, about 1 minute.
2. Add 1 medium onion, thinly sliced, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 3 cloves garlic, minced, and 1 tablespoon fresh ginger, grated, and cook until fragrant, about 30 seconds.
4. Add 2 tablespoons Massaman curry paste and cook, stirring constantly, for 1 minute to toast the spices and deepen the flavor.
5. Pour in 1 (13.5-ounce) can coconut milk and 1 cup chicken broth, scraping the bottom of the pot to incorporate any browned bits.
6. Add 2 tablespoons fish sauce, 1 tablespoon brown sugar, and 1 tablespoon lime juice, stirring to combine.
7. Tip: For a richer curry, let the mixture simmer uncovered for 5 minutes to allow the flavors to meld before adding the vegetables.
8. Add 2 medium potatoes, peeled and cubed into 1-inch pieces, and 1 large carrot, sliced into 1/4-inch rounds, to the pot.
9. Bring the curry to a gentle boil, then reduce the heat to low, cover, and simmer until the vegetables are tender when pierced with a fork, about 15 minutes.
10. Tip: Check the potatoes at the 10-minute mark to avoid overcooking—they should be soft but not mushy.
11. Add 1 pound large shrimp, peeled and deveined, to the curry, stirring gently to submerge them.
12. Cook until the shrimp turn pink and opaque, about 3–4 minutes, being careful not to overcook them to keep them tender.
13. Remove the pot from the heat and stir in 1/2 cup roasted peanuts, roughly chopped.
14. Tip: For extra crunch, reserve a few peanuts to sprinkle on top just before serving.
15. Ladle the curry into bowls and serve immediately.
Wow, this curry delivers a velvety texture with tender shrimp and hearty veggies, all swimming in a creamy, nutty sauce that’s subtly sweet and warmly spiced. Serve it over a bed of jasmine rice to soak up every last drop, or get creative by stuffing it into lettuce wraps for a fun, hands-on meal that’s sure to impress even the pickiest eaters!
Panang Shrimp Curry
Dare we say it’s time to ditch the takeout menus? This Panang Shrimp Curry is about to become your new weeknight superhero, swooping in with creamy coconut vibes and a spicy kick that’ll make your taste buds do a happy dance.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- For the Curry Base:
- 1 tbsp vegetable oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp Panang curry paste
- For the Creamy Sauce:
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup low-sodium chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, thinly sliced
- For Finishing:
- 1 lb large shrimp, peeled and deveined
- 1/4 cup fresh basil leaves, roughly chopped
- 1 lime, cut into wedges
Instructions
- Heat 1 tbsp vegetable oil in a large skillet or Dutch oven over medium heat until it shimmers, about 1 minute.
- Add 1 finely chopped small yellow onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
- Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant. Tip: Don’t let the garlic brown, or it will turn bitter.
- Add 3 tbsp Panang curry paste to the skillet, mashing and stirring it into the onion mixture for 1 full minute to toast the spices.
- Pour in the entire can of full-fat coconut milk and 1 cup low-sodium chicken broth, stirring to combine completely.
- Bring the mixture to a gentle simmer over medium heat, then reduce heat to maintain the simmer.
- Stir in 1 tbsp fish sauce and 1 tbsp brown sugar until the sugar dissolves.
- Add 1 thinly sliced red bell pepper to the simmering sauce and cook for 5 minutes until it begins to soften. Tip: Keep the simmer gentle to prevent the coconut milk from separating.
- Carefully add 1 lb of peeled, deveined shrimp to the skillet in a single layer.
- Cook the shrimp for 3-4 minutes, flipping once halfway through, until they are opaque and pink throughout. Tip: Shrimp cook quickly; overcooking makes them rubbery.
- Remove the skillet from the heat and stir in 1/4 cup of roughly chopped fresh basil leaves.
- Serve immediately, garnished with fresh lime wedges for squeezing over the top.
Now, for the grand finale. The sauce clings luxuriously to the plump shrimp, offering a velvety texture with a perfect sweet-heat balance from the curry paste and brown sugar. For a fun twist, serve it over crispy roasted sweet potato wedges instead of rice, or pile it into warm tortillas for a Southeast Asian-inspired taco night that’s guaranteed to impress.
Thai Shrimp Satay
Unbelievably, we’ve found a way to make your backyard barbecue feel like a Bangkok street market without the jet lag. This Thai Shrimp Satay is a flavor-packed, skewered delight that’ll have your taste buds doing a happy dance—just don’t blame us if you start craving it weekly.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 10 minutes
Ingredients
For the marinade:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1/2 tsp ground turmeric
For the peanut sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup coconut milk
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 1 tsp sriracha (optional, for heat)
For grilling:
- 8 wooden skewers, soaked in water for 30 minutes
- 1 tbsp vegetable oil
Instructions
- In a medium bowl, combine the shrimp, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp brown sugar, minced garlic, grated ginger, and ground turmeric. Toss to coat evenly and let marinate at room temperature for 15 minutes—this infuses the shrimp with bold flavors without making them mushy.
- While the shrimp marinates, prepare the peanut sauce by whisking together creamy peanut butter, coconut milk, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp brown sugar, and sriracha (if using) in a small bowl until smooth. Set aside.
- Thread 3-4 marinated shrimp onto each soaked wooden skewer, piercing through the center to keep them secure during grilling.
- Preheat a grill or grill pan to medium-high heat (about 400°F) and lightly brush with vegetable oil to prevent sticking.
- Place the shrimp skewers on the grill and cook for 2-3 minutes per side, or until the shrimp turn pink and opaque with slight char marks—avoid overcooking to keep them juicy.
- Remove the skewers from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.
- Serve the shrimp satay warm with the prepared peanut sauce on the side for dipping.
The shrimp boast a tender, succulent bite with a hint of smokiness from the grill, perfectly complemented by the creamy, nutty sauce with a zesty kick. For a fun twist, serve them over a bed of rice noodles or with a side of crisp cucumber slices to balance the richness.
Shrimp Pad See Ew
Whew, you’ve been scrolling through endless food pics, haven’t you? Well, stop right there—your search for a saucy, savory, and seriously satisfying noodle stir-fry ends here with this Shrimp Pad See Ew, a Thai street-food classic that’s easier to whip up than deciding what to watch on TV tonight.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– For the sauce:
– 1/4 cup soy sauce
– 2 tbsp oyster sauce
– 1 tbsp fish sauce
– 1 tbsp granulated sugar
– 1 tsp rice vinegar
– For the stir-fry:
– 8 oz wide rice noodles
– 1 lb large shrimp, peeled and deveined
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 2 large eggs
– 4 cups Chinese broccoli, chopped into 2-inch pieces
– 1/4 tsp white pepper
Instructions
1. Soak 8 oz wide rice noodles in hot water for 10 minutes until pliable but not fully soft, then drain and set aside—this prevents them from turning mushy later.
2. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp oyster sauce, 1 tbsp fish sauce, 1 tbsp granulated sugar, and 1 tsp rice vinegar until the sugar dissolves completely.
3. Heat a large wok or skillet over high heat until a drop of water sizzles and evaporates instantly, about 2 minutes.
4. Add 2 tbsp vegetable oil to the hot wok, then toss in 2 cloves minced garlic and stir-fry for 30 seconds until fragrant but not browned.
5. Add 1 lb shrimp and cook for 2–3 minutes, flipping once, until they turn pink and opaque—don’t overcrowd the pan to ensure a good sear.
6. Push the shrimp to one side, crack 2 eggs into the empty space, and scramble them for 1 minute until just set.
7. Mix in the drained noodles and 4 cups Chinese broccoli, stirring constantly for 3 minutes until the broccoli brightens and wilts slightly.
8. Pour the sauce over everything, sprinkle with 1/4 tsp white pepper, and toss vigorously for 2–3 minutes until the noodles are evenly coated and glossy.
9. Remove from heat immediately to avoid overcooking the shrimp.
That’s it—dig into those wide, chewy noodles clinging to a savory-sweet sauce, with plump shrimp and crisp-tender broccoli in every bite. Try serving it straight from the wok for a fun, communal meal, or top with a squeeze of lime and crushed peanuts for extra zing.
Thai Coconut Shrimp Soup
Mmm, imagine a bowl of pure sunshine that decided to take a tropical vacation—that’s this Thai Coconut Shrimp Soup, a creamy, zesty hug for your taste buds that’ll make your kitchen smell like a beachside cafe. It’s the kind of dish that turns a regular weeknight into a flavor-packed fiesta, with just enough kick to keep things interesting and a coconutty base that’s basically liquid gold. Trust me, your spoon will be begging for seconds before you even take the first sip!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the broth:
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 4 cups chicken broth
– 1 (13.5-ounce) can coconut milk
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1 teaspoon sugar
For the shrimp and veggies:
– 1 pound large shrimp, peeled and deveined
– 1 red bell pepper, thinly sliced
– 1 cup mushrooms, sliced
– 2 Thai chilies, thinly sliced (optional for heat)
For garnish:
– Fresh cilantro, chopped
– Lime wedges
Instructions
1. Heat 1 tablespoon vegetable oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add 1 small chopped onion and cook, stirring frequently, until translucent, about 3-4 minutes.
3. Stir in 2 cloves minced garlic and 1 tablespoon grated ginger, cooking for 1 minute until fragrant—don’t let it burn!
4. Pour in 4 cups chicken broth and bring to a boil, then reduce heat to a simmer.
5. Add 1 can coconut milk, 2 tablespoons fish sauce, 1 tablespoon lime juice, and 1 teaspoon sugar, stirring to combine.
6. Tip: Taste the broth now and adjust seasoning if needed, but go easy—the flavors will meld as it cooks.
7. Add 1 red bell pepper and 1 cup mushrooms, simmering for 5 minutes until slightly tender.
8. Gently place 1 pound shrimp into the soup, cooking for 2-3 minutes until they turn pink and opaque—overcooking makes them rubbery!
9. Stir in 2 sliced Thai chilies if using, and simmer for 1 more minute.
10. Tip: For a richer soup, let it sit off the heat for 5 minutes before serving to allow the flavors to deepen.
11. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges.
12. Tip: Serve immediately to keep the shrimp tender and the veggies crisp-tender.
That first spoonful delivers a silky, coconut-infused broth with a subtle tang from the lime, while the shrimp stay juicy and the veggies add a satisfying crunch. Try topping it with extra chili slices for a fiery kick or pairing it with steamed jasmine rice to soak up every last drop—it’s a bowlful of pure comfort that’s as vibrant as it is delicious!
Shrimp Larb
Just when you thought salads were snooze-fests, meet Shrimp Larb—the Southeast Asian superstar that’s basically a flavor party in a bowl, swapping lettuce for a zesty, herb-packed fiesta that’ll make your taste buds do a happy dance.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Shrimp:
– 1 lb raw shrimp, peeled and deveined
– 2 tbsp vegetable oil
– 1/2 tsp salt
For the Dressing:
– 3 tbsp lime juice
– 2 tbsp fish sauce
– 1 tbsp sugar
– 1 Thai chili, finely chopped (or 1/2 tsp red pepper flakes)
For the Assembly:
– 1/2 cup fresh mint leaves, chopped
– 1/2 cup fresh cilantro leaves, chopped
– 1/4 cup shallots, thinly sliced
– 1 head butter lettuce, leaves separated
Instructions
1. Pat the shrimp dry with paper towels to ensure a good sear—this prevents steaming and gives them a nice crust.
2. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the shrimp and salt to the skillet, cooking for 2–3 minutes per side until they turn pink and opaque, flipping once.
4. Transfer the cooked shrimp to a cutting board and chop them into bite-sized pieces once cooled slightly.
5. In a medium bowl, whisk together the lime juice, fish sauce, sugar, and Thai chili until the sugar dissolves completely.
6. Tip: Taste the dressing now and adjust with a pinch more sugar if it’s too tart, but avoid over-sweetening.
7. Add the chopped shrimp, mint, cilantro, and shallots to the dressing bowl, tossing gently to coat everything evenly.
8. Let the mixture sit for 5 minutes to allow the flavors to meld—this step is key for maximum zestiness.
9. Spoon the shrimp larb into the butter lettuce leaves, serving immediately for the best texture.
10. Tip: For extra crunch, sprinkle with toasted rice powder if you have it on hand, but it’s still delicious without.
Larb delivers a punchy, tangy kick with tender shrimp and a refreshing herb crunch that’s utterly addictive. Serve it as a light lunch or stuff it into rice paper rolls for a fun, hands-on appetizer that’ll have everyone reaching for more.
Shrimp in Tamarind Sauce
Yikes, have you ever had a dish that makes your taste buds do a happy dance while simultaneously questioning all your life choices? Welcome to Shrimp in Tamarind Sauce—a tangy, savory, and slightly sweet masterpiece that’s basically a flavor party in a pan, and everyone’s invited (especially your inner foodie). It’s the kind of meal that turns a regular Tuesday into a tropical escape, no passport required.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the shrimp:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
For the tamarind sauce:
– 1/4 cup tamarind paste
– 1/2 cup water
– 2 tablespoons brown sugar
– 2 tablespoons soy sauce
– 1 tablespoon fish sauce
– 1 teaspoon minced garlic
– 1 teaspoon minced ginger
– 1/4 teaspoon red pepper flakes
For garnish:
– 2 tablespoons chopped cilantro
– 1 lime, cut into wedges
Instructions
1. Pat the shrimp dry with paper towels to ensure a good sear, then season them evenly with salt and black pepper.
2. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the shrimp to the skillet in a single layer, cooking for 2 minutes per side until they turn pink and opaque, then transfer them to a plate.
4. In the same skillet, reduce the heat to medium and add the minced garlic and ginger, sautéing for 1 minute until fragrant to avoid burning.
5. Whisk together the tamarind paste, water, brown sugar, soy sauce, fish sauce, and red pepper flakes in a small bowl until smooth.
6. Pour the sauce mixture into the skillet, stirring constantly, and bring it to a gentle simmer over medium heat for 5 minutes until it thickens slightly.
7. Return the cooked shrimp to the skillet, tossing them in the sauce for 1 minute to coat evenly and heat through.
8. Remove the skillet from the heat and sprinkle the chopped cilantro over the top.
9. Serve the shrimp immediately with lime wedges on the side for squeezing.
So, what’s the verdict? This dish boasts a luscious, sticky sauce that clings to each plump shrimp, delivering a punch of tangy tamarind balanced by savory umami notes. For a fun twist, pile it over a bed of fluffy rice or wrap it in lettuce cups for a crunchy, hands-on meal that’ll have everyone reaching for seconds.
Thai Shrimp Cakes
Ready to ditch boring appetizers? These Thai Shrimp Cakes are the crispy, flavor-packed party starters your life has been missing—think golden-brown patties with a kick that’ll make your taste buds do a happy dance. Let’s get frying!
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
For the Shrimp Cakes:
– 1 lb raw shrimp, peeled and deveined
– 2 tbsp red curry paste
– 1 tbsp fish sauce
– 1 tbsp lime juice
– 1/4 cup panko breadcrumbs
– 1 egg, beaten
– 2 tbsp vegetable oil
For the Dipping Sauce:
– 1/4 cup sweet chili sauce
– 1 tbsp chopped fresh cilantro
Instructions
1. Pat the shrimp dry with paper towels to remove excess moisture—this helps the cakes crisp up nicely.
2. In a food processor, pulse the shrimp until coarsely chopped, about 5-7 pulses; don’t over-process or it’ll turn mushy.
3. Transfer the shrimp to a bowl and mix in the red curry paste, fish sauce, lime juice, panko breadcrumbs, and beaten egg until well combined.
4. Shape the mixture into 8 equal-sized patties, about 1/2-inch thick, and place them on a parchment-lined tray.
5. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
6. Carefully add the shrimp cakes to the skillet in a single layer, without crowding, and cook for 3-4 minutes per side until golden brown and firm to the touch.
7. Transfer the cooked cakes to a paper towel-lined plate to drain any excess oil.
8. In a small bowl, stir together the sweet chili sauce and chopped cilantro for the dipping sauce.
9. Serve the shrimp cakes immediately with the dipping sauce on the side.
Oh, the joy of biting into these—crispy on the outside, tender and savory inside with a zesty lime and curry punch. Try stacking them on a slider bun with extra sauce for a fun twist, or just devour straight from the skillet (we won’t judge!).
Conclusion
Kitchens across North America can now bring the vibrant flavors of Thailand home with these 31 shrimp recipes. From quick weeknight dinners to impressive party dishes, there’s a perfect meal for every occasion. We’d love to hear which recipe becomes your new favorite—please leave a comment below and share this roundup on Pinterest to spread the delicious inspiration!
