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This authentic Thai grilled shrimp recipe is made with fresh shrimp and a pinch of sea salt grilled right in a hot grill pan. It is a smoky street-food favorite made in just 15 minutes and tastes just like the street markets in Thailand.
Recipe Summary
- 🔪 Prep Time: 5 minutes
- 👨🍳 Cook Time: 10 minutes
- ⏱️ Total Time: 15 minutes
- 🍽️ Servings: 2 people
- 🏷️ Calories: ~188 calories
- 🍳 Cook Method: Grill
- ✨ Flavor Profile: Smoky, lightly charred, and naturally sweet shrimp seasoned with sea salt and paired with a bright, spicy dipping sauce
- 🧩 Difficulty: Very easy (Perfect for a quick and simple seafood meal)
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Thai Grilled Prawns
When I head to the street markets in Thailand, I always look for these smoky grilled prawns. Known traditionally as goong yang, Thai grilled prawns are one of my street-food favorites especially when dipped in Thai Seafood Sauce. For this recipe, I use a grill pan so that those who do not have an outdoor grill can make it at home too, but if you have a grill, you can easily use that instead.
I know there are some shelled and heavily marinated versions out there, but I personally avoid them, even though it might seem simpler to prep at first. When it comes to this classic, less is more because the authentic street style relies on the natural sweetness of the seafood rather than thick coatings. Skipping the heavy marinades and keeping the shells on protects the prawns while they cook, preventing them from turning dry and rubbery so you get a perfectly plump, juicy bite. It is a simple side dish that takes less than 15 minutes, and it goes incredibly well with my Thai Chicken Curry, Crab Fried Rice, or a hot bowl of steaming white rice.
Freshwater Prawns vs. Regular Shrimp
In Thailand they usually use freshwater prawns for this dish, so when I make this recipe at home, I make sure to look for fresh river prawns to capture that true local flavor, just like the ones I had when I traveled to Thailand. You can easily find these freshwater prawns in the frozen section of most Asian grocery stores in the US. They are highly prized in Thai cuisine because of the rich head tomalley. After grilling, this creamy tomalley oozes out and creates an incredibly rich bite.
If you cannot source freshwater prawns, regular shrimp or tiger prawns work just as beautifully for a weeknight dinner. Just make sure to choose medium to large sizes, and always buy them shell-on with the tails intact. Tiger prawns are an excellent choice here because their thick shells handle the high heat of a grill pan incredibly well, keeping the meat sweet and snappy. Whichever variety you choose, avoid buying pre-peeled options because cooking them without the shell completely misses the point of this quick recipe.
Pro Tip For Frozen Prawns: If you are buying frozen freshwater prawns, never thaw them in warm water or microwave them, as this ruins their delicate texture. Place them in a bowl of cold water for about 20 minutes right before cooking so they defrost completely and cook evenly on the pan.
Ingredients You’ll Need
- Oil
- Shrimp
- Sea salt flakes
- Lime wedges
- Thai Seafood Sauce – If you haven’t checked out my Thai seafood sauce recipe yet, make sure to read that post first because it is the ultimate pairing for these charred prawns!
See the recipe card below for all the ingredient details and exact measurements.
Pro Tip #1: Why Shell-On Prawns/Shrimp Are Essential
I always keep the shells and tails completely intact for this recipe. The outer shell acts as a natural heat shield against the hot pan, sealing in all the natural juices so my prawns stay plump and tender instead of turning dry or rubbery.
Pro Tip #2: Why Sea Salt Flakes Win
I love using flaky sea salt because it sticks to the shells and draws out moisture for a perfect char. If you do not have flakes, coarse salt is your next best option. Regular salt works fine too.
Pro Tip #3: Choosing A High Smoke Point Oil
I use a neutral oil like canola, vegetable, or peanut oil to lightly slick my grill pan. These oils handle intense heat perfectly without smoking or changing the fresh flavor of the seafood. Avoid olive oil since it burns too quickly.
How To Make Thai Grilled Shrimp
Use a pair of kitchen scissors to trim off the antennae of the shrimp. This makes them much cleaner to handle and stops the long tips from burning on the pan.
Heat a grill pan over medium-high heat. Lightly oil the pan by wiping it with a paper towel dipped in oil. You want a very thin layer just to prevent sticking without making the seafood greasy.
Arrange the shrimp in a single layer on the grill pan. Cook for about 2–3 minutes until the underside turns pink and slightly charred.
Flip the shrimp and sprinkle lightly with salt. Cook for another 2–3 minutes, flipping occasionally and adding a final sprinkle of salt, until the shrimp turn pink, opaque, and lightly charred.
Pro Tip: Keep a close eye on the shape of your shrimp. The exact moment they curl into a loose “C” shape, they are perfectly cooked and juicy. If they tighten into a tight “O” shape, pull them off the heat immediately because they are overcooking.
Serve immediately with lime wedges and Thai Seafood Sauce.
Sidenote: If you’re using an outdoor grill, you can just follow the exact same cooking steps and times on medium-high heat. To prevent flare-ups over the open flame, brush the oil directly onto the shrimp shells instead of the grates so they protect the meat perfectly while locking in that smoky backyard flavor.
Frequently Asked Questions
A heavy cast-iron skillet or a regular frying pan works great. You will not get those distinct charred grill marks, but you will still get a beautiful, delicious sear.
You do not have to, but if you prefer to devein them, just use a sharp pair of kitchen scissors to snip open the back of the shell and slide the vein out while keeping the rest of the shell intact.
Your pan might not be hot enough when you put them down, or it needs a touch more oil. Let the pan heat up completely until it is smoking slightly before arranging your shrimp in a single layer.
Let the shrimp cool completely, then pack them into an airtight container and store them in the fridge for up to two days. Keep in mind that the rich tomalley inside the heads can develop a strong flavor over time, so it is best to peel the leftovers and toss them cold into a refreshing noodle salad, a quick seafood fried rice, or a stir fry the next day.
This Thai grilled prawns recipe is 188 calories per serving.
What To Serve With This Recipe
For an easy and wholesome Thai weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Shrimp Recipes You Might Like
Thai Grilled Shrimp
Ingredients
- 1 teaspoon oil, to grease the grill pan
- 400 g shrimp, or river prawn (about 8 prawns), trim off the antennae
- 1 teaspoon sea salt flakes or coarse salt (preferred), or regular salt
- lime wedges, for garnishing
- Thai Seafood Sauce, for serving
Instructions
- Use a pair of kitchen scissors to trim off the antennae of the shrimp.
- Heat a grill pan over medium-high heat. Lightly oil the pan by wiping it with a paper towel dipped in oil.
- Arrange the shrimp in a single layer on the grill pan. Cook for about 2–3 minutes until the underside turns pink and slightly charred.
- Flip the shrimp and sprinkle lightly with salt. Cook for another 2–3 minutes, flipping occasionally and adding a final sprinkle of salt, until the shrimp turn pink, opaque, and lightly charred.
- Serve immediately with lime wedges and Thai Seafood Sauce.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
