Thai Chili Olive Oil Recipes

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Thai Coconut shrimp

I ½ lbs medium shrimp, deveined and peeled
¾ cup sweetened coconut shrimp
Thai chili olive oil from Olive oil etcetera
½ cup sweet chili sauce
1/3 cup soy sauce
¼ cup water
¼ cup thai basil, chopped
2 TB brown sugar
1 TB Thai chili olive oil
1 tsp ginger, peeled and grated or minced
1 tsp garlic, peeled and grated or minced
1 tsp sesame oil

Combine all of the marinade ingredients in a small bowl, whisk very well and let sit for at least one hour so flavors marry.

Note: If you are using wooden skewers this is the time to soak them for at least an hour. You can also use them side by side so they do not flip on the skewer when grilling.

Put the shrimp in a gallon zip lock bag and add the marinade – shake to coat and seal bag. Put bag on a dish to prevent a leak and place in refrigerator to marinade about 30 minutes.

Prep grill medium – high heat (350 – 375)

Drain marinade into small sauce pan and bring to gentle boil over medium heat, reduce by half and make a glaze. Set aside.

Skewer shrimp so they do not touch. Grill for about 2 minutes per side; basting with glaze.

Remove from heat, brush with glaze and sprinkle with coconut. Serve with glaze as dipping sauce.

Recipe adapted from

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