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Home » Shrimp Recipe: BBQ Thai Garlic Shrimp in the Shell

Shrimp Recipe: BBQ Thai Garlic Shrimp in the Shell

Delicious and simple to cook, this grilled garlic shrimp in the shell is a must-try for any seafood lover. Large to medium-sized shrimp are cooked in their shells (if you prefer, you can remove the shells). They are grilled fast after marinating in a simple garlic sauce.

Guests would assume it took you a long time to prepare these shrimp, which are great as an appetizer or as a main entrée. Thai rice and steamed vegetables may be served with this recipe for supper.

  • Prep: 10 mins
  • Cook: 10 mins
  • Total:20 mins
  • Servings:2 to 3 servings
Nutrition Facts (per serving)
Calories 128
Fat 1g
Carbs 20g
Protein 12g


Recipe - BBQ Thai Garlic Shrimp – Waterford Farms

A total of 12 giant tiger shrimp, or 15 to 18 huge shrimp, ideally still in their shells

In order to make the Garlic Sauce, follow these instructions:

  • 14 cup sesame seed oil
  • a quarter-cup of oyster roe
  • a teaspoon of fish sauce
  • 2 teaspoons of loosely packed brown sugar
  • 6-8 minced garlic cloves
  • a teaspoon of lime juice
  • 12 cup chopped fresh cilantro, to serve as a garnish
  • 1 slice of lime for garnish

The Ways to Do It

1. Make a list of all the items you’ll need.

2. Combine the sauce ingredients in a basin, including the soy sauce, oyster sauce, fish sauce, brown sugar and chopped garlic. Set aside.

3. The following two stages are unnecessary if you’re cooking shrimp sans shells. Because shrimp can only be grilled whole, you need to open the shells before cooking them. Hold the prawn in your palm, with the shell still attached, and allow it to naturally curl into your palm. A chopping board may be used to hold the prawn. Cut the tail off, but leave the tail on the “belly” of the prawn. Then, using a sharp knife, cut the “belly” down to the head.

4. On your chopping board, carefully flip the prawn over (so that its back is facing up). Gently push down with your hand to flatten it out. You should be able to flatten the prawn (don’t worry if the shell loosens somewhat) when you’re done.

5. The prawns should be placed in a flat-bottomed container or bowl. Douse with the garlic sauce and serve. While the grill heats up, marinade the prawns in the sauce.

6. In this case, the prawns should be big enough to not fall through the grill grate. Prawns should be placed on aluminum foil or banana leaf first, and then grilled, if they are smaller. Alternatively, use satay sticks to skewer the shrimp (if wood, soak in water first).

7. The first time you flip the prawns, use some of the sauce from the pan to baste them. Grill each side for 3 to 5 minutes. When the flesh becomes pinkish-white instead of transparent, the prawns are cooked (and the shells turn a very attractive bright pink).

8. Fresh lime or lemon wedges and a dusting of fresh cilantro go well with this dish. They may be served on their own or accompanied with rice, and both options are as delicious..


When it comes to eating them, the shell is really beneficial.

The giant shrimp are to be placed immediately on the grill in this recipe. Skewer the shrimp or arrange them on aluminum foil or banana leaf if they are too little to fit through the grating.