Roasted Thai Shrimp with Asian Dipping Sauce

This recipe is so easy but it really makes a big statement when presented to guests.  I like to roast shrimp in the oven instead of boiling all of their great flavor away in a big pot of water.  No matter how I make shrimp cocktail, I always roast the shrimp in the oven first.

  • 4 pounds extra large shrimp


  • 1/2 cup fresh lime juice (about two limes)
  • zest from two limes
  • 2 cups orange juice
  • 2 tablespoons Thai fish sauce
  • 2 tablespoon soy sauce
  • 2 tablespoons honey
  • 1 tablespoon lemon grass paste ( I use Gourmet Garden brand, if you can’t find it, add 1/4 cup lemon or lime juice)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon crushed red pepper
  • 2 teaspoons dried ginger or about 1 inch fresh ginger, chopped
  • 1/2 teaspoon cayenne pepper
  • 1 bunch green onions sliced on the diagonal
  • 1 bunch fresh cilantro, rough chopped (about 1 cup), reserve half for garnish


Peel and devein shrimp.  Whisk together all marinade ingredients except onions and cilantro.  Evenly divide shrimp, onions and cilantro and place in two large zip bags.  Pour half the marinade over the shrimp in one bag and the other half over the shrimp in the second bag.  Seal and refrigerate for one to 24 hours.  The longer the better.  I like to do it a day ahead of time.

Preheat oven to 425 degrees F.  Using tongs or a large slotted spoon, remove shrimp from marinade  bags and place on a rack on a cookie sheet.  Scoop out the onions and cilantro as well and arrange on and around the shrimp.  It will take 2 racks and 2 cookie sheets.  Discard marinade.  Place the cookie sheets on a center rack.  If both don’t fit on the same rack, it’s ok to put 2 racks close together and put one sheet on each rack.  If you use two oven racks, switch the pans after about 5 or 7 minutes.  Roast the shrimp for a total of about 8 to 10 minutes.  Keep an eye on them, you don’t want to over cook them.  Just when they turn pink and are no longer translucent, remove from the oven.  Arrange shrimp, onions and cilantro on a platter and garnish with some fresh cilantro.

Dipping Sauce:

You can make this ahead of time or while the shrimp are roasting.

  • 1/4 cup Thai fish sauce
  • 1/4 cup orange juice
  • 1/2 cup creamy peanut butter
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 1 lime zested and juiced
  • 1/2  teaspoon toasted sesame oil
  • 2 green onions, chopped for garnish

Whisk all ingredients except green onions together.  Pour into a small serving bowl for dipping and garnish with the green onions.


One Response to Roasted Thai Shrimp with Asian Dipping Sauce

  1. kellie says:

    Oh my, how inviting….just love your recipes….

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