Thai Glazed Shrimp



  • Prep Time


  • Cook Time


  • Total Time


  • Servings


Whenever possible we use domestic gulf shrimp- the texture and flavor is far superior to imported shrimp.  This recipe includes my version of a Thai Chili sauce, but a store bought version will certainly make it in a pinch.


Shrimp Skewers

  • 2 pounds 21-25 shrimp, peeled and deveined, tail on
  • 1 package of bamboo skewers
  • Olive oil
  • Thai chili sauce (recipe below)

Thai Chili Sauce

  • ½ cup rice vinegar
  • ¼ cup water
  • 2/3 cup sugar
  • ½ teaspoon fresh grated ginger
  • 3 tablespoons fish sauce
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon sriracha sauce
  • 1 ½ tablespoons fresh minced garlic
  • ½ teaspoon salt
  • 1 ½ tablespoons cornstarch dissolved in 3 tablespoons water


To make Thai Chili Sauce

  • Mix vinegar, water, sugar and fish sauce in a small saucepan. Bring to a boil, then reduce to a simmer for 2-3 minutes. Add sriracha, ginger, salt, red pepper flakes and garlic. Bring to a light boil then add cornstarch slurry while whisking. Cook for 2-3 minutes or until desired thickness is achieved, then cool and refrigerate.

Step 1

  • Skewer 5 shrimp per skewer, then lightly brush shrimp with olive oil and place on medium hot grill for 2-3 minutes, then flip and cook for 2 minutes.

Step 2

  • Lightly brush shrimp with chili sauce, allow to cook for 1 more minute.

Step 3

  • Flip shrimp, brush other side with chili sauce and allow to cook for 1 minute or until shrimp is opaque throughout.

Step 4

  • Arrange skewers on platter with more chili sauce for dipping.