My Recipe

Thai Grilled Shrimp


18 pieces of 21/30 per lb frozen shell-on shrimp
6 bamboo skewer


1 tsp garlic (minced)
2 tsp shallot (minced)
1 Tbsp Sriracha hot chili sauce
1/2 tsp salt
1½ tsp sugar

Hot Mango Sauce:

8 fluid oz canned Alphonso mango pulp
1½ tsp fresh red Thai chili (minced)
1½ Tbsp shallot (minced)
2 Tbsp lime juice
1 Tbsp + 3/4 tsp fish sauce
1½ Tbsp sugar


  1. Thaw frozen shrimp in refrigerator overnight or in a colander under running cold tap water. Shell shrimp with tail intact. Devein, if any. Dry shrimp with paper towel.
  2. Soak bamboo skewers in cold water for about 1 hour.
  3. Mix shrimp marinade in a bowl. Toss in shrimp. Set aside for about 15 minutes.
  4. Mix sauce ingredients. Set aside.
  5. Skewer 3 shrimps in one skewer. Repeat with the remaining 5 skewers.
  6. Brush shrimp with oil. Grill or broil on high heat for about 1 minute on each side or until shrimp turns pink. Serve with hot mango sauce.


Alphonso mango pulp is a canned version of Indian mango sold in Asian or Indian Grocery store. Can be substituted with 1½ to 2 large Mexican mango puree. Hot mango sauce can be frozen.

Nutrition value for 1 skewer of 3 shrimps:

Calorie 83, Fat 1.0 g, Carbohydrate 7 g, Fibre 0 g, Sugar 5 g, Cholesterol 83 mg, Sodium 423 mg, Protein 11 g.