Shrimp with Thai Dipping Sauce

by Emily Kemme
Shrimp with Thai Dipping Sauce

Shrimp is one of the most popular sea proteins consumed, about 4 pounds a year per person. Shrimp is low-calorie, quick to prepare and versatile. One of the easiest methods is to pan-griddle shrimp over high heat and serve with a salty, Thai-themed dipping sauce. Make this for an appetizer or as part of a fresh and healthy Asian meal, served with fried rice and napa cabbage slaw.

Shrimp with Thai Dipping Sauce Recipe

Shrimp Thai Dipping Sauce

Use a flat griddle or ridged skillet grill to sear the shrimp quickly over high heat.

For Shrimp:

1 lb raw large shrimp (about 21-25 count), peeled and deveined, with tails left on

2 T sesame oil

Special equipment: flat griddle pan or ridged skillet

Heat sesame oil on griddle pan or ridged skillet over high heat until shimmering. Reduce to medium-high heat and place shrimp on pan so they aren’t touching. Cook, turning with tongs, until they become pink and slightly charred. Place on plate covered with paper towel to drain.

For Sauce:

2 tsp sesame oil

4 T nam pla (Thai fish sauce)

4 T fresh lime juice

1 serrano pepper, seeded and minced

6 T brown sugar

Whisk all sauce ingredients together until brown sugar dissolves and sauce is slightly thickened.

Serve shrimp in parchment paper cone with dipping sauce on the side.



Shrimp Thai Dipping Sauce

Serve the shrimp warm in a bowl lined with parchment paper.

Moscow Mule with Bundaberg Ginger BeerWine personality Stephanie Davis suggested rounding out this Asian fare with the Moscow Mule, a drink from the 1940s that is popular again today. The ginger spice and refreshing lime juice accent the ingredients in all three suggested dishes in this meal. But ginger beers aren’t all the same, Stephanie advises, and says to find one that suits your taste. She’s partial to Bundaberg from Australia. And while a frosty, copper mug is a nice touch in the heat of summer, it doesn’t change or enhance the drink itself.

6 ounces ginger beer

2 ounces vodka

1/2 fresh squeezed lime

ice cubes

Squeeze lime into bottom of copper mug, or tall rocks glass. Add ice cubes about 2/3 up glass. Pour in vodka and ginger beer. Stir gently and serve. Garnish with a slice of lime.

Did you enjoy reading this? If so, please share! And thank you!

Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished,, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.

Like this blog post? Subscribe to my newsletter so you won’t miss out on future blog posts!

Related Articles

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.