21 Spicy Thai Shrimp Recipes Delicious

Thai cuisine is a vibrant tapestry of flavors, and nothing showcases this better than our collection of 21 Spicy Thai Shrimp Recipes Delicious. Whether you’re craving a quick weeknight dinner or looking to spice up your meal rotation, these dishes promise to transport your taste buds straight to the streets of Bangkok. Dive in and discover how easy it is to bring the heat and heart of Thailand into your kitchen!

Spicy Thai Shrimp Salad

Here’s a vibrant Spicy Thai Shrimp Salad that packs a punch. Perfect for a quick lunch or a light dinner.

Ingredients

• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the salad:
  • 4 cups mixed greens
  • 1 cup shredded carrots
  • 1/2 cup sliced cucumber
  • 1/4 cup chopped cilantro
• For the dressing:
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 tbsp honey
  • 1 tsp sriracha
  • 1 clove garlic, minced

Instructions

1. Heat olive oil in a pan over medium-high heat.
2. Add shrimp and salt, cook for 2-3 minutes per side until pink. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove shrimp from pan and let cool.
4. In a large bowl, combine mixed greens, carrots, cucumber, and cilantro.
5. In a small bowl, whisk together lime juice, fish sauce, honey, sriracha, and garlic. Tip: Adjust sriracha to control heat level.
6. Add cooled shrimp to the salad.
7. Drizzle dressing over the salad and toss gently to combine. Tip: Toss just before serving to keep greens crisp.

You’ll love the crunch of fresh veggies against the tender shrimp. Serve with extra lime wedges for a zesty kick.

Thai Shrimp and Mango Stir Fry

Outrageously flavorful and quick to make, this Thai Shrimp and Mango Stir Fry brings a tropical twist to your weeknight dinner. Perfectly balanced sweet and spicy flavors will have everyone asking for seconds.

Ingredients

• For the stir fry:
  • 1 lb large shrimp, peeled and deveined
  • 2 cups mango, diced
  • 1 red bell pepper, sliced
  • 1 tbsp vegetable oil
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp red pepper flakes
  • 1 garlic clove, minced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the shrimp to the skillet in a single layer. Cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add the red bell pepper. Stir fry for 2 minutes until slightly softened.
4. Add the mango to the skillet. Stir fry for 1 minute to warm through.
5. Whisk together soy sauce, honey, red pepper flakes, and minced garlic in a small bowl.
6. Return the shrimp to the skillet. Pour the sauce over the shrimp and vegetables. Stir to coat everything evenly and cook for 1 minute.
7. Serve immediately over steamed rice or noodles for a complete meal.

Hearty chunks of mango add a juicy sweetness that contrasts beautifully with the spicy, savory sauce. For an extra crunch, sprinkle with chopped peanuts before serving.

Thai Shrimp Soup with Lemongrass

Craving something exotic yet easy to whip up? This Thai shrimp soup with lemongrass brings bold flavors to your table in no time.

Ingredients

• For the broth: 4 cups chicken stock, 2 stalks lemongrass (bruised), 3 kaffir lime leaves, 1-inch piece galangal (sliced)
• For the soup: 1 lb shrimp (peeled and deveined), 1 cup mushrooms (sliced), 1 tomato (quartered), 2 tbsp fish sauce, 1 tbsp lime juice, 1 tsp sugar, 2 red chilies (sliced)
• For garnish: Cilantro leaves, lime wedges

Instructions

1. In a pot, bring chicken stock to a boil over high heat.
2. Add lemongrass, kaffir lime leaves, and galangal. Reduce heat to low. Simmer for 10 minutes to infuse flavors.
3. Strain the broth to remove solids. Return the clear broth to the pot.
4. Add mushrooms and tomato to the broth. Simmer for 5 minutes until mushrooms are tender.
5. Stir in shrimp, fish sauce, lime juice, sugar, and chilies. Cook for 3 minutes until shrimp turn pink.
6. Remove from heat. Ladle soup into bowls.
7. Garnish with cilantro and serve with lime wedges on the side.

Use fresh lemongrass for the brightest flavor. The soup should be a balance of spicy, sour, and savory. Serve it with steamed jasmine rice for a fuller meal.

Thai Basil Shrimp with Rice

Let’s dive straight into making Thai Basil Shrimp with Rice, a dish that balances spicy, sweet, and savory flavors perfectly.

Ingredients

• For the shrimp:
  • 1 lb shrimp, peeled and deveined
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 Thai chili, finely chopped
• For the sauce:
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1/4 cup chicken stock
• For serving:
  • 2 cups cooked jasmine rice
  • 1 cup Thai basil leaves

Instructions

1. Heat vegetable oil in a large pan over medium-high heat until shimmering, about 1 minute.
2. Add shrimp to the pan in a single layer. Cook for 2 minutes per side until pink. Remove shrimp and set aside.
3. In the same pan, add garlic and Thai chili. Stir for 30 seconds until fragrant.
4. Pour in oyster sauce, soy sauce, sugar, and chicken stock. Stir to combine and bring to a simmer.
5. Return shrimp to the pan. Toss to coat in the sauce and cook for 1 minute.
6. Remove from heat. Stir in Thai basil leaves until wilted.
7. Serve immediately over cooked jasmine rice.

Ready in under 15 minutes, this dish offers a juicy texture with a bold, aromatic sauce. Try garnishing with extra basil and a squeeze of lime for an extra zing.

Thai Shrimp Pad Thai

Mouthwatering Thai Shrimp Pad Thai brings the vibrant flavors of Thailand to your kitchen in under 30 minutes. Perfect for weeknight dinners or impressing guests with minimal effort.

Ingredients

For the sauce

• 1/4 cup fish sauce
• 2 tbsp tamarind paste
• 1/4 cup brown sugar
• 2 tbsp water

For the noodles

• 8 oz rice noodles
• 2 tbsp vegetable oil

For the stir-fry

• 1 lb shrimp, peeled and deveined
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 1/4 cup chopped peanuts
• 2 green onions, sliced
• 1 lime, cut into wedges

Instructions

1. Soak rice noodles in warm water for 15 minutes until soft. Drain and set aside.
2. In a small bowl, mix fish sauce, tamarind paste, brown sugar, and water for the sauce. Set aside.
3. Heat 1 tbsp vegetable oil in a large pan over medium-high heat. Add shrimp and cook for 2 minutes per side until pink. Remove from pan.
4. Add remaining 1 tbsp oil to the pan. Pour in beaten eggs and scramble for 1 minute until just set.
5. Add drained noodles and sauce to the pan. Toss everything together for 2 minutes until noodles are coated and heated through.
6. Return shrimp to the pan. Add bean sprouts and green onions. Stir-fry for 1 minute more.
7. Serve hot, garnished with chopped peanuts and lime wedges on the side.

Unbelievably fresh and tangy, this dish balances sweet, sour, and savory notes beautifully. For an extra crunch, serve with additional bean sprouts and peanuts on top.

Thai Shrimp Green Curry

Every home cook needs a reliable Thai shrimp green curry recipe in their arsenal. This version balances spicy, sweet, and savory flavors effortlessly.

Ingredients

• For the curry paste:
  • 2 tbsp green curry paste
  • 1 tbsp vegetable oil
• For the curry:
  • 1 can (13.5 oz) coconut milk
  • 1 lb shrimp, peeled and deveined
  • 1 cup bamboo shoots, sliced
  • 1 cup Thai eggplant, quartered
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar
  • 1/2 cup Thai basil leaves

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium heat until shimmering.
2. Add 2 tbsp green curry paste. Fry for 1 minute, stirring constantly to release aromas.
3. Pour in 1 can coconut milk. Stir well to combine with the paste. Simmer for 5 minutes.
4. Add 1 lb shrimp, 1 cup bamboo shoots, and 1 cup Thai eggplant. Cook for 3 minutes until shrimp start to turn pink.
5. Stir in 1 tbsp fish sauce and 1 tbsp palm sugar. Simmer for another 2 minutes.
6. Remove from heat. Fold in 1/2 cup Thai basil leaves just before serving.

This curry boasts a creamy texture with a punch of heat. Serve it over jasmine rice for a complete meal.

Thai Shrimp Pineapple Fried Rice

Perfect for a quick weeknight dinner, this Thai Shrimp Pineapple Fried Rice brings a tropical twist to your table. Packed with flavors, it’s a one-pan wonder that’s as colorful as it is delicious.

Ingredients

• For the rice: 2 cups cooked jasmine rice (cold), 1 tbsp vegetable oil
• For the shrimp: 1 lb shrimp (peeled and deveined), 1 tbsp vegetable oil, 1/2 tsp salt
• For the vegetables: 1 cup pineapple chunks, 1/2 cup diced bell peppers, 1/4 cup diced onions, 2 cloves garlic (minced)
• For the sauce: 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp sugar, 1/2 tsp curry powder
• For garnish: 2 tbsp chopped cilantro, 1/4 cup roasted cashews

Instructions

1. Heat 1 tbsp oil in a large pan over medium-high heat. Add shrimp and salt. Cook for 2 minutes per side until pink. Remove and set aside.
2. In the same pan, add 1 tbsp oil. Add garlic, onions, and bell peppers. Stir-fry for 2 minutes until fragrant.
3. Add pineapple chunks. Cook for another 2 minutes until slightly caramelized.
4. Push vegetables to one side. Add cold rice to the pan. Break any clumps with a spatula.
5. Mix soy sauce, fish sauce, sugar, and curry powder in a bowl. Pour over rice. Stir well to combine.
6. Return shrimp to the pan. Toss everything together and cook for 2 more minutes.
7. Garnish with cilantro and cashews before serving.

Kick up the presentation by serving the fried rice in a hollowed-out pineapple half. The sweet and savory flavors meld beautifully, with the cashews adding a delightful crunch.

Thai Shrimp Larb

Just when you thought shrimp couldn’t get any more versatile, here comes Thai Shrimp Larb to prove you wrong. This dish packs a punch with its bold flavors and simple preparation.

Ingredients

• For the shrimp: 1 lb shrimp, peeled and deveined
• For the dressing: 2 tbsp lime juice, 1 tbsp fish sauce, 1 tsp sugar
• For the salad: 1/4 cup mint leaves, 1/4 cup cilantro, 1/4 cup green onions, sliced, 1 tbsp toasted rice powder
• For serving: Lettuce leaves

Instructions

1. Heat a pan over medium-high heat. Add shrimp and cook for 2 minutes per side until pink. Tip: Don’t overcrowd the pan to ensure even cooking.
2. Remove shrimp from heat. Let cool slightly, then chop into small pieces.
3. In a bowl, whisk together lime juice, fish sauce, and sugar until sugar dissolves. Tip: Adjust the dressing to your preference by adding more lime juice for acidity or sugar for sweetness.
4. Add chopped shrimp, mint, cilantro, green onions, and toasted rice powder to the dressing. Toss gently to combine. Tip: Toasting your own rice powder enhances the flavor significantly.
5. Serve the larb on lettuce leaves for a fresh, crunchy contrast.

Bold and vibrant, this Thai Shrimp Larb is a texture lover’s dream with its mix of tender shrimp and crisp lettuce. The dressing’s tangy sweetness balances the herbs’ freshness perfectly. Try wrapping it in rice paper for an extra fun twist.

Thai Shrimp Satay Skewers

Craving something exotic yet easy to whip up? These Thai Shrimp Satay Skewers bring bold flavors to your table in no time.

Ingredients

• For the marinade:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp honey
  • 1 tsp grated ginger
  • 2 cloves garlic, minced
  • 1 tbsp lime juice
• For serving:
  • 1/4 cup peanut sauce
  • 1 tbsp chopped cilantro
  • 1 lime, cut into wedges

Instructions

1. In a bowl, mix soy sauce, fish sauce, honey, ginger, garlic, and lime juice to make the marinade.
2. Add shrimp to the marinade, ensuring each piece is well coated. Marinate for 15 minutes at room temperature.
3. Preheat grill to medium-high heat (375°F). Thread shrimp onto skewers, about 4-5 per skewer.
4. Grill skewers for 2-3 minutes per side, until shrimp turn pink and opaque.
5. Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
6. Tip: Don’t overcrowd the skewers to ensure even cooking.
7. Tip: Baste with leftover marinade during the first minute of grilling for extra flavor.
8. Serve skewers with peanut sauce, sprinkled with cilantro and lime wedges on the side.

Now these skewers offer a perfect balance of sweet, savory, and tangy flavors with a slightly charred exterior. Try serving them over a bed of jasmine rice or with a side of cucumber salad for a refreshing contrast.

Thai Shrimp and Glass Noodle Salad

Tantalizing and refreshing, this Thai Shrimp and Glass Noodle Salad is a perfect blend of textures and flavors. It’s quick to prepare, making it ideal for a light lunch or dinner.

Ingredients

– For the salad: 8 oz glass noodles, 1 lb shrimp (peeled and deveined), 2 cups shredded cabbage, 1 cup shredded carrots, 1/2 cup chopped cilantro, 1/4 cup chopped mint. – For the dressing: 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp sugar, 1 clove garlic (minced), 1 Thai chili (finely chopped).

Instructions

1. Soak glass noodles in hot water for 10 minutes until soft, then drain and rinse under cold water. Tip: Use kitchen scissors to cut noodles into shorter lengths for easier eating. 2. Bring a pot of water to a boil and cook shrimp for 2-3 minutes until pink and opaque. Drain and set aside. 3. In a large bowl, combine cabbage, carrots, cilantro, and mint. 4. Add the drained noodles and shrimp to the bowl. 5. In a small bowl, whisk together lime juice, fish sauce, sugar, garlic, and Thai chili until sugar is dissolved. Tip: Adjust the amount of chili based on your heat preference. 6. Pour the dressing over the salad and toss gently to combine. Tip: Let the salad sit for 5 minutes before serving to allow flavors to meld. Kicking with a balance of sweet, sour, and spicy, the salad offers a satisfying crunch from the vegetables and a tender bite from the noodles. Serve it in lettuce cups for a fun, hands-on meal.

Thai Shrimp Tom Yum Soup

Warm up your kitchen with this vibrant Thai Shrimp Tom Yum Soup, a perfect blend of spicy, sour, and savory flavors.

Ingredients

• For the broth:
  • 4 cups chicken stock
  • 2 stalks lemongrass, bruised
  • 3 kaffir lime leaves
  • 1-inch piece galangal, sliced
• For the soup:
  • 1 lb shrimp, peeled and deveined
  • 1 cup mushrooms, sliced
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp chili paste
  • 1 tsp sugar
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup cilantro, chopped

Instructions

1. In a pot, bring chicken stock to a boil over high heat.
2. Add lemongrass, kaffir lime leaves, and galangal. Reduce heat to medium and simmer for 10 minutes to infuse flavors.
3. Remove and discard the lemongrass, lime leaves, and galangal with a slotted spoon.
4. Add shrimp and mushrooms to the broth. Cook for 2-3 minutes until shrimp turn pink.
5. Stir in fish sauce, lime juice, chili paste, and sugar. Simmer for another 2 minutes.
6. Add cherry tomatoes and cilantro. Cook for 1 minute more.
7. Serve hot. Tip: For extra heat, add more chili paste. Tip: Use fresh lime juice for the best flavor. Tip: Do not overcook the shrimp to keep them tender.

Bold flavors and a comforting warmth make this soup a standout. The shrimp are perfectly tender, and the broth packs a punch. Try serving with a side of steamed jasmine rice for a complete meal.

Thai Shrimp with Cashew Nuts

Vibrant and flavorful, this dish combines succulent shrimp with crunchy cashews for a quick, satisfying meal. Perfect for weeknight dinners when you crave something exotic yet easy.

Ingredients

• For the shrimp: 1 lb large shrimp, peeled and deveined
• For the marinade: 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp sugar
• For the stir-fry: 1 tbsp vegetable oil, 1 bell pepper sliced, 1/2 cup cashew nuts, 2 cloves garlic minced, 1 tsp ginger grated
• For the sauce: 1/4 cup chicken broth, 1 tbsp oyster sauce, 1 tsp cornstarch

Instructions

1. In a bowl, mix shrimp with soy sauce, fish sauce, and sugar. Let marinate for 10 minutes.
2. Heat oil in a large pan over medium-high heat. Add shrimp and cook for 2 minutes per side until pink. Remove and set aside.
3. In the same pan, add bell pepper, cashews, garlic, and ginger. Stir-fry for 2 minutes until fragrant.
4. Whisk together chicken broth, oyster sauce, and cornstarch. Pour into the pan and bring to a simmer.
5. Return shrimp to the pan. Toss everything together and cook for another minute until the sauce thickens.

Rich in textures, the shrimp stays tender while the cashews add a delightful crunch. Serve over steamed rice or with a side of stir-fried vegetables for a complete meal.

Thai Shrimp Yellow Curry

Deliciously aromatic and packed with flavor, this Thai Shrimp Yellow Curry is a weeknight savior. Dive into a bowl of creamy, spicy goodness that’s ready in under 30 minutes.

Ingredients

• For the curry paste: 2 tbsp yellow curry powder, 1 tbsp grated ginger, 2 cloves garlic (minced), 1 tbsp lemongrass (finely chopped)
• For the curry: 1 can (13.5 oz) coconut milk, 1 lb shrimp (peeled and deveined), 1 cup bell peppers (sliced), 1 cup zucchini (sliced), 1 tbsp fish sauce, 1 tbsp brown sugar, 2 tbsp vegetable oil
• For serving: Fresh cilantro (chopped), 1 lime (cut into wedges), 2 cups cooked jasmine rice

Instructions

1. Heat vegetable oil in a large skillet over medium heat (350°F).
2. Add yellow curry powder, ginger, garlic, and lemongrass. Stir for 1 minute until fragrant.
3. Pour in coconut milk, stirring to combine with the paste. Bring to a simmer.
4. Add bell peppers and zucchini. Cook for 5 minutes until slightly tender.
5. Stir in shrimp, fish sauce, and brown sugar. Cook for 3-4 minutes until shrimp are pink and opaque.
6. Remove from heat. Garnish with cilantro and serve with lime wedges and jasmine rice.

Now relish the creamy texture and bold flavors of this curry. Perfect over rice or with a side of crusty bread for dipping.

Thai Shrimp and Vegetable Spring Rolls

Bold flavors and fresh ingredients come together in these Thai Shrimp and Vegetable Spring Rolls. Perfect for a light lunch or appetizer, they’re as fun to make as they are to eat.

Ingredients

– For the filling:
– 1 lb shrimp, peeled and deveined
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/2 cup chopped green onions
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– For the wraps:
– 12 rice paper wrappers
– Warm water for soaking
– For the sauce:
– 1/4 cup peanut butter
– 2 tbsp hoisin sauce
– 1 tbsp lime juice
– 1 tsp sriracha

Instructions

1. Heat sesame oil in a pan over medium heat. Add shrimp and cook for 2-3 minutes until pink. Tip: Don’t overcrowd the pan to ensure even cooking.
2. Remove shrimp from pan. In the same pan, add cabbage, carrots, and green onions. Cook for 2 minutes. Add soy sauce and stir.
3. Chop cooked shrimp into small pieces and mix with vegetables. Let cool slightly.
4. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for 5 seconds until pliable. Tip: Work with one wrapper at a time to prevent sticking.
5. Lay wrapper flat. Place 2 tbsp of filling in the center. Fold sides over filling, then roll tightly from bottom to top.
6. Repeat with remaining wrappers and filling.
7. For the sauce, whisk together peanut butter, hoisin sauce, lime juice, and sriracha in a small bowl. Tip: Adjust sriracha to control heat level.

Rolls are crisp with a juicy filling, balanced by the creamy, spicy sauce. Serve with extra sauce for dipping or slice rolls in half for a party platter.

Thai Shrimp Massaman Curry

Warm up your kitchen with this Thai Shrimp Massaman Curry, a creamy, aromatic dish that balances sweet, spicy, and tangy flavors perfectly.

Ingredients

• For the curry paste:
  • 2 tbsp Massaman curry paste
  • 1 tbsp vegetable oil
• For the curry:
  • 1 can (13.5 oz) coconut milk
  • 1 lb shrimp, peeled and deveined
  • 1 cup potatoes, cubed
  • 1/2 cup onions, sliced
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar
  • 1/2 cup roasted peanuts
  • 1 lime, juiced

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium heat.
2. Add 2 tbsp Massaman curry paste to the pan. Stir for 1 minute until fragrant.
3. Pour in 1 can coconut milk. Stir well to combine with the paste.
4. Add 1 cup potatoes and 1/2 cup onions. Simmer for 10 minutes until potatoes are tender.
5. Add 1 lb shrimp. Cook for 3 minutes until shrimp turn pink.
6. Stir in 1 tbsp fish sauce, 1 tbsp palm sugar, and 1/2 cup roasted peanuts. Simmer for 2 minutes.
7. Remove from heat. Squeeze lime juice over the curry. Stir to combine.
8. Tip: For a thicker curry, simmer uncovered for an extra 5 minutes.
9. Tip: Toast the peanuts before adding for extra crunch and flavor.
10. Tip: Adjust the sweetness with more palm sugar if desired.

Delight in the creamy texture and rich flavors of this curry. Serve over steamed jasmine rice or with a side of crispy roti for a complete meal.

Thai Shrimp with Chili Garlic Sauce

Thai shrimp with chili garlic sauce brings bold flavors to your table in under 30 minutes.

Ingredients

• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp vegetable oil
  • 1/2 tsp salt
• For the sauce:
  • 3 tbsp chili garlic sauce
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 2 cloves garlic, minced

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add shrimp to the skillet in a single layer. Sprinkle with salt. Cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add chili garlic sauce, soy sauce, honey, lime juice, and minced garlic. Stir to combine and cook for 1 minute until fragrant.
4. Return shrimp to the skillet. Toss to coat evenly with the sauce. Cook for an additional 1 minute to heat through.
5. Tip: Do not overcrowd the shrimp in the skillet to ensure even cooking.
6. Tip: Adjust the heat if the sauce starts to burn. It should bubble gently.
7. Tip: For extra flavor, let the shrimp marinate in the sauce for 10 minutes before the final cook.

Unbelievably tender shrimp coated in a sticky, spicy-sweet sauce. Serve over steamed rice or with crisp lettuce wraps for a refreshing contrast.

Thai Shrimp and Pumpkin Curry

Just when you thought curry couldn’t get any better, this Thai Shrimp and Pumpkin Curry proves otherwise. It’s a perfect blend of sweet, spicy, and creamy, ready in under 30 minutes.

Ingredients

For the curry paste:

• 2 tbsp red curry paste
• 1 tbsp vegetable oil

For the curry:

• 1 lb shrimp, peeled and deveined
• 2 cups pumpkin, cubed
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 cup basil leaves

Instructions

1. Heat oil in a large pot over medium heat. Add curry paste. Stir for 1 minute until fragrant.
2. Add pumpkin cubes. Stir to coat with paste. Cook for 2 minutes.
3. Pour in coconut milk and chicken broth. Bring to a simmer. Cook for 10 minutes, until pumpkin is tender.
4. Add shrimp, fish sauce, and brown sugar. Simmer for 3 minutes, until shrimp are pink and cooked through.
5. Stir in basil leaves. Remove from heat. Let sit for 2 minutes before serving.

Tip: For extra flavor, toast the curry paste in the oil before adding other ingredients. Tip: Don’t overcook the shrimp; they’ll turn rubbery. Tip: Use fresh pumpkin for the best texture, but canned works in a pinch. The curry is luxuriously creamy with a hint of sweetness from the pumpkin. Serve over jasmine rice or with a side of crusty bread to soak up the sauce.

Thai Shrimp with Sweet and Sour Sauce

Whip up a quick, flavorful dish that’s perfect for weeknight dinners. Thai Shrimp with Sweet and Sour Sauce combines succulent shrimp with a vibrant, tangy sauce.

Ingredients

• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp vegetable oil
  • 1/2 tsp salt
• For the sauce:
  • 1/4 cup ketchup
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • 1/2 tsp red pepper flakes

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Add shrimp to the skillet, sprinkle with salt, and cook for 2 minutes per side until pink. Remove shrimp and set aside.
3. In the same skillet, add ketchup, rice vinegar, brown sugar, soy sauce, garlic, ginger, and red pepper flakes. Stir to combine.
4. Bring the sauce to a simmer over medium heat, stirring occasionally, for 3 minutes until slightly thickened.
5. Return the shrimp to the skillet, tossing to coat in the sauce, and cook for 1 minute until heated through.

You’ll love the contrast of the tender shrimp against the sticky, glossy sauce. Serve over steamed rice or with a side of stir-fried vegetables for a complete meal.

Thai Shrimp and Bamboo Shoot Curry

Never underestimate the power of a quick, flavorful curry to transform your weeknight dinner. This Thai Shrimp and Bamboo Shoot Curry brings the heat and the heartiness in under 30 minutes.

Ingredients

– For the curry paste:
– 2 tbsp red curry paste
– 1 tbsp vegetable oil
– For the curry:
– 1 can (14 oz) coconut milk
– 1 cup bamboo shoots, sliced
– 1 lb shrimp, peeled and deveined
– 1 tbsp fish sauce
– 1 tsp sugar
– 1/2 cup Thai basil leaves

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium heat.
2. Add 2 tbsp red curry paste to the pan. Stir for 1 minute until fragrant.
3. Pour in 1 can coconut milk. Stir well to combine with the curry paste.
4. Add 1 cup bamboo shoots. Simmer for 5 minutes.
5. Add 1 lb shrimp to the pan. Cook for 3-4 minutes until shrimp turn pink.
6. Stir in 1 tbsp fish sauce and 1 tsp sugar. Mix well.
7. Turn off the heat. Add 1/2 cup Thai basil leaves. Stir until wilted.

Spicy, creamy, and packed with textures, this curry is a burst of flavors. Serve it over steamed jasmine rice for a complete meal.

Thai Shrimp with Basil and Chili

Perfect for a quick weeknight dinner, this Thai Shrimp with Basil and Chili packs a punch of flavor with minimal effort.

Ingredients

• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp vegetable oil
• For the sauce:
  • 3 cloves garlic, minced
  • 2 Thai chilies, sliced
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 cup fresh basil leaves

Instructions

1. Heat vegetable oil in a large pan over medium-high heat until shimmering, about 1 minute.
2. Add shrimp to the pan in a single layer. Cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same pan, add garlic and Thai chilies. Stir-fry for 30 seconds until fragrant.
4. Mix in fish sauce, soy sauce, and sugar. Stir well to combine, about 30 seconds.
5. Return shrimp to the pan. Toss to coat with the sauce, about 1 minute.
6. Add basil leaves. Stir until wilted, about 30 seconds. Remove from heat immediately.

Enjoy the vibrant flavors and tender texture of the shrimp, best served over steamed jasmine rice for a complete meal.

Conclusion

Exploring these 21 Spicy Thai Shrimp Recipes offers a delicious adventure for your taste buds, perfect for home cooks looking to spice up their meal routine. We invite you to dive into these flavorful dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

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