Spicy Thai Basil and Lime Marinated Jumbo Shrimp

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 5 mins


24 jumbo tiger shrimp (about 10 per pound)
1/4cup fish sauce
1/4cup fresh lime or lemon juice
1/3cup palm sugar or granulated sugar
1tablespoon vegetable oil
1large garlic clove, finely grated
1/4cup packed fresh Thai basil, mint or cilantro leaves, minced
1 to 2 Thai chilies, stemmed, seeded and minced


  1. Using a paring knife, cut through back shell of each shrimp. Remove dark vein. Run your forefinger between shell and flesh of each shrimp, separating but not removing shell from flesh.
  2. In a large bowl, combine fish sauce, lime juice and sugar; whisk until sugar is dissolved. Add oil, garlic, basil and chili. If you wish, pour marinade in a blender and pulse until smooth.
  3. Place shrimp and marinade in a large zip-top plastic bag. Squeeze out air, seal, and shake to coat shrimp evenly. Refrigerate for 4 hours, turning bag every 30 minutes.
  4. Prepare a charcoal or gas grill to high. Grill shrimp, turning frequently, until evenly pink and golden on both sides, 2 to 3 minutes.

Reprinted with permission from Corinne Trang’s The Asian Grill (Chronicle Books, 2006).

Nutritional Info *per serving

  • Glycemic Load 11.42
  • Calories 140
  • Fat 4g
  • Saturated Fat 0g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 1g
  • Cholesterol 55mg
  • Sodium 1650mg
  • Potassium 170mg
  • Carbohydrate 21g
  • Fiber 0g
  • Sugars 18g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 50%
  • Calcium 4%
  • Iron 2%