Thai · main

Thai Sweet Chili Shrimp Skewers

Thai Sweet Chili Shrimp Skewers reads umami 7.5, citrus 6.2 and sourness 6.0 on Palate's 0–10 flavor X-ray — a Thai main, about 48 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 7.5 · Citrus 6.2 · Sourness 6.0 · Salinity 5.6 · Funk & Ferment 5.3 · Marine & Briny 4.8 · Allium 3.8 · Richness 3.4 · Heat 3.1 · Sweetness 3.0 · Herbaceous 2.6 · Warm Spice 2.1 · Floral 1.2 · Fruity 1.1 · Bitterness 1.1 · Smoke 0.8 · Earthy 0.6

What's in it (13)

Time & effort: about 48 min · effort: involved

Nutrition (per 100 g, engine-estimated): 89.1 kcal, 8 g protein, 2.4 g fat, 10.1 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

  1. If using bamboo skewers, submerge them in water and set aside to soak for at least 30 minutes so they don't scorch on the grill.
  2. Pat the shrimp dry with paper towels, then toss in a bowl with 1 tablespoon of the oil, the salt, and pepper; set aside to season while you make the glaze.
  3. In a small saucepan, combine the sweet chili sauce, garlic, ginger, lime juice, fish sauce, and sriracha. Bring to a gentle simmer over medium heat and cook, stirring often, until the raw garlic smell is gone and the glaze coats the back of a spoon, 5 to 6 minutes. Remove from heat and divide between two bowls: one for basting raw shrimp, one kept clean for serving.
  4. Thread the shrimp onto the skewers, 4 to 5 per skewer, piercing through both the head and tail ends of each shrimp so it lies flat and curls evenly as it cooks.
  5. Heat a grill or grill pan to medium-high and brush the grates with the remaining 1 tablespoon oil.
  6. Lay the skewers on the grill and cook, brushing generously with the raw-basting glaze, until the shrimp turn from translucent gray to opaque pink with light char marks on the first side, 2 to 3 minutes.
  7. Flip the skewers, brush with more of the raw-basting glaze, and grill until the shrimp are opaque throughout, curled into a loose C shape, and reach 145°F internal, 2 to 3 minutes more.
  8. Transfer the skewers to a platter and brush lightly with the reserved clean glaze; discard any leftover raw-basting glaze.
  9. Scatter with cilantro and serve immediately with lime wedges and any remaining clean glaze for dipping.

Dishes with a similar flavor shape

Keep reading: what umami, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.