Shrimp Panang

Prep Time: 20 minutes

Cook Time: 15 minutes

Serving: 4 people (as a main), 10 people (as an appetizer)

A Word From The Cook

“flavors galore”


  • 24 Large Shrimp (peeled and deveined) – leave the tails intact if your making as an appetizer
  • 1/4 Cup Olive Oil
  • 1 Tbsp Thai Seasoning
  • 2 Tbsp Vegetable Oil
  • 2 Cloves Garlic (minced)
  • 1/2 Cup Red Onion (diced)
  • 1 Tbsp Chilli Paste with Sweet Basil Leaves (Por Kwan brand; see image 2)
  • 1 Cup Coconut milk
  • 2 Tbsp Fish Sauce
  • 1/4 tsp Chili Powder (substitute paprika to reduce the ‘hotness’.


  1. Preheat the BBQ to medium / high heat (approx. 400)
  2. In a glass bowl, toss the shrimp with Olive Oil and Thai Seasoning
  3. Skewer the Shrimp and grill for about 2 minutes per side (shrimp should be marked and cooked through)
  4. In a medium skillet heat the vegetable oil.
  5. Add the garlic, chili paste and onion and cook until the onion is soft (about 2 minutes)
  6. Add the coconut milk, fish sauce and chili powder and continue to cook for another 3/4 minutes – sauce should begin to thicken.
  7. Serve over white rice by spreading the shrimp and sauce over the mounded rice.   or as an appetizer spread the sauce on a a platter and put the shrimp on top garnished with slices of green onion tops (3 inch pieces sliced thinly)
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