BBQ Panang Shrimp

This BBQ Panang Shrimp brings bold Thai flavors to the grill! Marinated in coconut milk, Panang curry paste, and lime juice, each shrimp is charred to perfection with a balance of heat, sweetness, and tang. Served with fresh herbs and a squeeze of lime, it’s a vibrant, crowd-pleasing dish that’s perfect as an appetizer or main course.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 10-15 minutes

Ingredients

Shrimp Marinade

• 1 lb large shrimp, shell-on

• 1 tablespoon olive oil

• 1 tablespoon fish sauce

• 1 teaspoon Panang curry paste

• 1 tablespoon lime juice

• 1 tablespoon coconut milk

• 2 cloves garlic, minced

• 1 tablespoon brown sugar

• 1-2 Thai chilies, sliced (optional, for extra heat)

Garnish & Serving

• 2 tablespoons fresh cilantro, chopped

• 1 tablespoon scallions, sliced

• 1 tablespoon toasted sesame seeds

• 1 lime, cut into wedges

• Banana leaf (optional, for serving)

• Black rice (optional, for serving)

Instructions

Marinate Shrimp:
In a large bowl, combine olive oil, fish sauce, Panang curry paste, lime juice, coconut milk, garlic, and brown sugar. Mix well. Add the shrimp to the marinade, tossing to coat. Marinate for 10-15 minutes.

Prepare Grill:
Preheat grill to medium-high heat. If using skewers, thread the marinated shrimp onto skewers for easier grilling.

Grill Shrimp:
Place shrimp on the grill and cook for 3-4 minutes per side, or until shrimp is opaque and charred around the edges. Brush with any leftover marinade while cooking for added flavor.

Serve:
Transfer shrimp to a serving platter lined with banana leaf (optional). Garnish with cilantro, scallions, and toasted sesame seeds. Serve with lime wedges for squeezing over the shrimp and a side of rice if desired. Enjoy!