Best 8 Thai Shrimp Appetizers Recipes

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If you are searching for an easy-to-prepare yet impressive Thai shrimp appetiser that will make your taste buds dance, look no further. This article will provide you with a comprehensive guide to creating delicious appetisers using the delightful flavours of Thailand. We'll take you on a culinary journey through a variety of recipes, from traditional to contemporary, that are sure to leave your guests craving more. Get ready to explore the vibrant world of Thai shrimp appetisers and discover hidden gems that will elevate your next party or gathering.

Check out the recipes below so you can choose the best recipe for yourself!

THAI SHRIMP APPETIZERS



Thai Shrimp Appetizers image

Our tasters simply loved the spicy heat, garlic flavor and splash of lime in these yummy, no-cook appetizers that can come together at the last minute. -Edrie O'Brien, Denver

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 8 servings.

Number Of Ingredients 11

1/4 cup canola oil
2 green onions, chopped
2 tablespoons rice vinegar
1 tablespoon minced fresh cilantro
1 tablespoon lime juice
1 garlic clove, minced
1 teaspoon grated lime zest
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds cooked medium shrimp, peeled and deveined

Steps:

  • In a large bowl, combine the first 10 ingredients. Add the shrimp; turn to coat. Cover and refrigerate for 30 minutes. Drain and discard marinade; arrange shrimp on a serving plate.

Nutrition Facts : Calories 170 calories, Fat 7g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 224mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

GRILLED THAI CHILE GARLIC SHRIMP



Grilled Thai Chile Garlic Shrimp image

Provided by Food Network

Time 25m

Yield 4 servings for appetizer, 2 servings for entree

Number Of Ingredients 11

12 large raw shrimp (wild U-10 or 15/20 count) peeled, deveined and cut in "fan" shape (similar to butterfly)
1 tablespoon fresh lime juice (from1 small lime), plus lime wedges for garnish
1 teaspoon Thai chili sauce (recommended: Sriracha) or more, to taste
1 tablespoon light brown sugar
2 tablespoons bottled minced garlic or 6 fresh cloves, minced
2 tablespoons ketchup
1 Thai chile, sliced thin or habanero or Scotch bonnet
1/4 cup canola or olive oil
1/4 cup toasted sesame oil
1/4 cup soy sauce
4 to 5 grinds black pepper

Steps:

  • Heat a grill to medium-high heat.
  • Put the shrimp into a glass bowl. Whisk the remaining ingredients in a medium bowl and pour 1/2 to 2/3 if it over the shrimp. (Reserve the remaining marinade to brush on the shrimp during grilling.) Allow the shrimp to marinate for only 8 to 10 minutes or the lime juice will begin to "cook" the shrimp. Grill the shrimp, approximately 2 to 3 minutes per side while brushing with the reserved marinade. I use a silicone brush. Remove the shrimp from the grill to a platter and serve garnished with lime wedges.

THAI SHRIMP



Thai Shrimp image

Make and share this Thai Shrimp recipe from Food.com.

Provided by PaulaG

Categories     Asian

Time 35m

Yield 2 serving(s)

Number Of Ingredients 13

1 tablespoon lime juice
1 teaspoon Thai fish sauce
2 teaspoons brown sugar
1 teaspoon cornstarch
1 tablespoon cooking oil
4 garlic cloves, minced
2 medium jalapenos, minced
4 green onions, cut on diagonal in 1 inch lengths
1/4 teaspoon dried red pepper flakes
1 lb raw shrimp, peeled and deveined (31 to 40 count)
1/4 cup fresh basil, chopped
1/4 cup of fresh mint, chopped
1/2 cup jasmine rice, cooked as per package instructions

Steps:

  • In a small bowl, combine the lime juice, fish sauce, brown sugar, and cornstarch; set aside.
  • Place a skillet or wok over medium-high heat and add the oil, garlic and jalapenos; sauté for 2 minutes, add the shrimp, red pepper flakes and continue to cook until shrimp turn white; 3 to 5 minutes more.
  • Add the basil and mint; stir in the lime juice mixture and cook an additional 2 minutes; or until shrimp are pink and thoroughly cooked serve over a bed of jasmine rice.

Nutrition Facts : Calories 526.9, Fat 11.3, SaturatedFat 1.7, Cholesterol 345.6, Sodium 583, Carbohydrate 52.5, Fiber 3.6, Sugar 5.9, Protein 51.1

THAI SHRIMP CURRY



Thai Shrimp Curry image

Categories     Shellfish     Tomato     Stir-Fry     Low Carb     Quick & Easy     Lunch     Shrimp     Winter     Boil     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 12

1 tablespoon peanut oil
1 cup thinly sliced onion
1 cup chopped green onions (about 8 small)
1 to 2 tablespoons Thai green curry paste*
1 14-ounce can unsweetened coconut milk*
1 cup low-salt chicken broth
3 tablespoons Thai fish sauce (nam pla)*
2 teaspoons sugar
1 cup diced plum tomatoes
2 pounds uncooked large shrimp, peeled, deveined
Chopped fresh cilantro
Lime wedges

Steps:

  • Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 minutes. Transfer curry to large shallow bowl. Garnish with cilantro. Serve, passing lime wedges separately.
  • *Available at Asian markets and in the Asian foods section of some supermarkets.

THAI SPICY SHRIMP



Thai Spicy Shrimp image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

30 (16/20) jumbo shrimp, peeled and deveined
2 teaspoons minced garlic
1/2 cup halved grape tomatoes
1/2 cup diced red onion
2 tablespoons Thai chili paste, or more to taste
Salt and freshly ground black pepper
1 cup grapeseed oil
1 cup vegetable oil
1 loaf baguette or French bread

Steps:

  • Preheat the oven to 400 degrees F. Divide the shrimp among 6 small ramekin dishes and set aside.
  • In a small bowl, mix the garlic, tomatoes, onions, chili paste, and salt and pepper, to taste. Divide the mixture between the 6 ramekin dishes over the shrimp. In a saucepan, over medium-high heat, blend both the oils and heat to 325 degrees F. When the oil reaches the proper temperature, pour it evenly into the ramekin dishes. Bake in the oven until the shrimp turn pink, about 6 to 8 minutes. To finish, slice the bread on a bias, about 1-inch thick. Remove the ramekins from the oven and serve immediately with the bread on the side for dipping.

THAI SHRIMP STIR-FRY



Thai Shrimp Stir-Fry image

This one-pot alternative to takeout is bursting with authentic Thai flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 11

1 cup basmati rice
2 tablespoons fish sauce
1 tablespoon fresh lime juice, plus wedges for serving
2 teaspoons sugar
2 teaspoons extra-virgin olive oil
1 pound frozen large shrimp (peeled and deveined), thawed
1 bunch scallions, whites thinly sliced, green parts cut into 1-inch pieces
1 red bell pepper, stemmed, seeded, and thinly sliced lengthwise
1 cup corn kernels, thawed if frozen
2/3 cup unsweetened coconut milk
3/4 cup fresh basil leaves, torn

Steps:

  • In a small pot, cook rice according to package instructions. Meanwhile, in a small bowl, stir together fish sauce, lime juice, and sugar until sugar dissolves. In a large skillet, heat 1 teaspoon oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, 3 minutes. Transfer shrimp to a medium bowl and return pan to heat.
  • Add 1 teaspoon oil, scallion whites, bell pepper, and corn to pan. Cook, stirring occasionally, until pepper is crisp-tender, 3 minutes. Add fish sauce mixture and coconut milk, bring to a simmer, and cook 1 minute. Return shrimp to pan, add scallion greens, and cook until shrimp is heated through, 1 minute. Top with basil and serve with rice and lime wedges.

Nutrition Facts : Calories 433 g, Fat 13 g, Fiber 3 g, Protein 30 g, SaturatedFat 8 g

THAI SHRIMP TOAST



Thai Shrimp Toast image

This is best made with dry breads or you can let bread sit overnight before using. To make smaller pieces for a party use cocktail bread. The Thai sweet chili sauce can be found in Asian markets, but if it is too difficult to find you can use sweet and sour sauce as a substitute.

Provided by HeyMiki

Categories     Lunch/Snacks

Time 25m

Yield 10 pieces

Number Of Ingredients 12

10 pieces bread
3/4 cup shrimp, peeled and devein
1/4 cup ground pork
1 egg, beaten
2 teaspoons thin soy sauce
1 tablespoon cilantro, chopped
2 garlic cloves, minced
1/8 teaspoon white pepper
1/4 teaspoon salt
2 tablespoons sesame seeds
vegetable oil
Thai sweet chili sauce

Steps:

  • Chop up shrimp and mix with pork.
  • In another bowl mix cilantro, garlic, salt, and pepper, then add into shrimp and pork mixture.
  • Add in egg and soy sauce.
  • Divide the mixture into 10 parts.
  • Spread mixture onto the bread and sprinkle with sesame seeds.
  • Heat oil in a wok or pan until hot.
  • Place bread in hot oil face down; cook until golden.
  • Remove and place it on paper towel to remove excess oil.
  • Serve with Thai sweet chili sauce.

THAI-INSPIRED SHRIMP CAKES



Thai-Inspired Shrimp Cakes image

These are very tasty little appetizers! Serve them alongside some sweet Thai chili sauce for dipping. They're delicious hot or at room temperature. Keep the size fairly small and flat so that they cook through quickly!

Provided by Rebekah Rose Hills

Categories     Shrimp Recipes

Time 30m

Yield 4

Number Of Ingredients 15

1 pound frozen medium shrimp - thawed, shelled, and deveined
1 small carrot, peeled
5 drained, canned water chestnuts, diced
3 tablespoons finely chopped cilantro, or more to taste
1 large egg white
2 teaspoons rice wine vinegar
1 teaspoon cornstarch
1 teaspoon hoisin sauce
1 teaspoon sesame oil
½ teaspoon ground ginger
½ teaspoon fish sauce
¼ teaspoon white sugar
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons cooking oil, or as needed

Steps:

  • Smash and mince the shrimp (don't mince too finely, you'll want some slightly larger pieces for texture).
  • Dice the carrot lengthwise. Bring a small pot of water to a boil and par-boil the carrot until just barely tender, 2 to 3 minutes. Allow to cool enough to handle, and then mince the carrot.
  • Add minced shrimp, carrot, minced water chestnuts, cilantro, egg white, rice wine vinegar, cornstarch, hoisin, sesame oil, ginger, fish sauce, sugar, salt, and pepper to the bowl of an electric stand mixer. With the flat paddle attached, set speed to medium and blend until the mixture really comes together and forms a sticky paste, about 5 minutes.
  • Heat cooking oil in a large nonstick skillet. Form small flat patties with lightly oiled spoons or hands and fry in small batches (don't overcrowd the pan). Cook until golden brown and cooked all the way through, 2 to 3 minutes per side. Repeat until all of the shrimp mixture has been used. Serve warm or at room temperature.

Nutrition Facts : Calories 179.7 calories, Carbohydrate 4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 0.7 g, Protein 19.7 g, SaturatedFat 1.5 g, Sodium 434.2 mg, Sugar 1.5 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't be afraid to experiment. There are many different ways to make shrimp appetizers, so feel free to try different recipes and find one that you like.
  • Make sure your shrimp is cooked properly. Overcooked shrimp is tough and chewy, so cook it just until it is opaque and pink.
  • Serve your shrimp appetizers immediately. They are best when they are fresh and hot.

Conclusion:

Shrimp appetizers are a delicious and easy way to start your next party or gathering. With so many different recipes to choose from, there is sure to be one that everyone will enjoy. So next time you are looking for a quick and easy appetizer, try one of these shrimp recipes. You won't be disappointed!

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