Name: Tamarind-Marinated Grilled Shrimp Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 5 h 10 min
Cuisine: Southeast Asian
Ingredients: 1/2 cup (144 g) tamarind pulp; 2 pounds (925 g) head-on, shell-on (size 8/9) prawns or colossal shrimp; 4 teaspoons (9 g) Diamond Crystal kosher salt, divided (for table salt, use half volume or same weight); 1 teaspoon baking soda; 1/2 cup (100 g) granulated sugar, divided; 1/2 cup and 2 tablespoons (150 ml) fish sauce, divided (preferably Three Crab or Red Boat); 1/4 cup (30 g) chopped shallot (from 2 medium shallots); 6 garlic cloves (30 g), chopped, divided; 1/2 teaspoon freshly ground white pepper; 1 red bird’s eye chile, thinly sliced; A few sprigs of cilantro

If you’re a fan of vibrant, tangy flavors that make your taste buds sing, you’re in for a real treat with this Tamarind-Marinated Grilled Shrimp Recipe. I absolutely love how this recipe balances the tangy tamarind with a touch of sweetness and a bit of heat, making every bite juicy and packed with flavor. Whether you’re hosting a summer barbecue or just craving something light and delicious for dinner, this shrimp recipe has quickly become one of my go-tos — and I’m excited to share it with you!

❤️

Why You’ll Love This Recipe

Bold Tangy Flavor: Tamarind gives the shrimp a unique sour-sweet punch that’s utterly addictive.
Juicy and Tender: The marinade locks in moisture so the shrimp never turn rubbery on the grill.
Easy to Make: With simple prep and ingredients, you can have grill-ready shrimp in just a few hours.
Versatile for Any Occasion: Perfect for weeknight dinners or impressing guests at your next cookout.

A large grilled shrimp with a bright orange and black charred shell is being held by a woman's hand above a small white bowl filled with dark brown dipping sauce that has a glossy texture and small bits floating in it; the bowl sits on a white marbled surface that has soft veins and a clean, smooth finish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Tamarind-Marinated Grilled Shrimp Recipe lies in fresh, high-quality ingredients that come together in harmony. I always recommend finding prawns or shrimp with the head and shell left on—they really amp up the flavor and help keep the meat juicy. Also, don’t skip on the real tamarind pulp; it makes all the difference versus bottled pastes.

Tamarind Pulp: Look for fresh or frozen tamarind blocks, which pack that perfect tang.
Head-on, Shell-on Prawns or Shrimp: Size 8/9 is ideal for grilling; keeping shells on adds flavor and moisture.
Kosher Salt: Use Diamond Crystal if possible—it dissolves beautifully and seasons evenly.
Baking Soda: This might sound odd, but it tenderizes the shrimp when soaked.
Granulated Sugar: Balances the tartness of tamarind with sweetness.
Fish Sauce: Adds umami richness—Red Boat or Three Crab are my favorites.
Shallot: Brings a mild, slightly sweet onion flavor.
Garlic: Freshly chopped garlic amps up fragrance and depth.
White Pepper: More subtle than black pepper, perfect for seafood.
Red Bird’s Eye Chile: Adds a gentle heat, but you can adjust based on your spice love.
Cilantro: Fresh sprigs for garnish that bring a fresh herbaceous note.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I absolutely love experimenting with this Tamarind-Marinated Grilled Shrimp Recipe. It’s so adaptable depending on what you have on hand or your mood. Feel free to tweak the heat, swap out herbs, or even try different seafood—each twist brings out something new!

Mild Version: If you’re not big on spice, omit the bird’s eye chile or use a small pinch of smoked paprika instead—I love how smoky notes compliment the tamarind.
Herb Swap: Sometimes I swap fresh cilantro for mint or basil for a fresh twist—each herb changes the profile interestingly.
Using Scallops or Fish: This marinade works beautifully with scallops or firm white fish fillets; just reduce the marinating time.
Gluten-Free: Ensure your fish sauce is gluten-free, and you’re good to go—perfect if you’re cooking for friends with allergies.

How to Make Tamarind-Marinated Grilled Shrimp Recipe

Step 1: Make the Tamarind Juice

Start by soaking the tamarind pulp in hot water—this is where patience pays off. I like to let it sit for about 10 minutes, then mash it with a metal spoon to coax every bit of flavor out. Don’t rush straining through a fine mesh sieve because you want a silky, seed-free juice that’s ready to infuse into the shrimp.

Step 2: Prep the Shrimp the Right Way

Using kitchen shears or a sharp knife, butterfly your shrimp by slicing along the back halfway, but keep the shell and head intact for flavor. Removing the vein is important, but keep the shrimp connected so they don’t flatten—this part really helps with grilling evenly and keeping the texture just right.

Step 3: Soak Shrimp in Ice Water

This is a trick I learned that keeps the shrimp plump and juicy—soak them in ice water mixed with salt and baking soda for 15 minutes. This tenderizes the meat and stops it from drying out when it hits the grill.

Step 4: Whisk Together the Marinade and Marinate

Combine your tamarind juice, sugar, fish sauce, shallot, garlic, salt, and white pepper until the sugar dissolves. Then, pop the shrimp in this tangy marinade and refrigerate for 4 to 6 hours. Flipping them halfway through helps every bite soak in the flavor evenly.

Step 5: Make the Tamarind Dipping Sauce

While the shrimp is marinating, prepare the dipping sauce with some tamarind juice, fish sauce, sugar, garlic, and bird’s eye chile. Simmer it gently until it’s slightly reduced and nicely thickened. This sauce is the perfect balance of sweet, sour, salty, and spicy—trust me, it’s addictive.

Step 6: Fire Up the Grill and Get Cooking

If you have a charcoal grill, light it and arrange the coals on one side for two-zone cooking (trust me, this helps with control!). For gas grills, crank the burners up high and preheat for about 15 minutes. Clean and oil your grates so the shrimp doesn’t stick, then shake off excess marinade and grill shrimp directly over the hot side. Each side takes 2–3 minutes—just until the flesh turns opaque and firm. Avoid overcooking or the shrimp get rubbery!

👨‍🍳

Pro Tips for Making Tamarind-Marinated Grilled Shrimp Recipe

Butterflying Shrimp: Keeping the shell on but butterflying allows the marinade to penetrate while shielding the meat from direct heat.
Use Fresh Tamarind Pulp: I discovered using fresh or pure tamarind pulp makes the flavor cleaner and more vibrant than bottled concentrate.
Watch the Grill Timing: Shrimp cook fast—2-3 minutes per side is enough. Overcooking is the most common mistake that dries them out.
Flip Carefully: Use tongs gently so the shrimp stay intact and don’t tear—presentation matters when you’re serving friends!

How to Serve Tamarind-Marinated Grilled Shrimp Recipe

A white oval plate holds a group of six large cooked shrimp with their heads and shells still on. The shrimp have a bright orange color with some black char marks on the shells, showing they are grilled or roasted. Fresh green parsley leaves are scattered over the shrimp, adding a splash of vibrant green on top and around the orange shrimp. The plate is set against a white marbled surface that gives a clean, elegant background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish this dish with fresh cilantro sprigs—they add a bright herbal note that cuts through the tangy marinade. Sometimes, I add thin lime wedges for a zesty burst that some guests love to squeeze over their shrimp. It’s simple but elevates the whole presentation and flavor.

Side Dishes

This grilled shrimp pairs beautifully with a crisp green papaya salad, fragrant jasmine rice, or even grilled corn brushed with a little chili-lime butter. For something lighter, a crunchy cucumber salad or simple garlic noodles balance the smoky-sour shrimp perfectly.

Creative Ways to Present

For dinner parties, I love threading these shrimp onto wooden skewers and serving them as appetizers with the tamarind dipping sauce in small bowls. Another fun idea is plating the shrimp on banana leaves with a sprinkling of toasted peanuts and fresh herbs—it always wows guests and adds a tropical vibe.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 2 days. I’ve found reheated grilled shrimp can lose some juiciness, so it’s best enjoyed fresh, but leftovers reheat well in a hot skillet with a drizzle of olive oil to bring back a little of that fresh-off-the-grill flavor.

Freezing

In my experience, freezing shrimp after they’ve been grilled isn’t ideal because the texture becomes a bit mushy upon thawing. However, you can freeze the marinade separately if you want to prep in advance, then thaw and marinate fresh shrimp when you’re ready to grill.

Reheating

To reheat, quickly toss the shrimp in a hot skillet or on a grill pan over medium-high heat just until warmed through—avoid overheating to keep them tender. Pair with a fresh squeeze of lime or a drizzle of extra dipping sauce to refresh the flavor.

FAQs

Can I use peeled shrimp for this Tamarind-Marinated Grilled Shrimp Recipe?

While you can use peeled shrimp, keeping the shells and heads on enhances flavor and moisture during grilling. If using peeled shrimp, reduce marinating time and keep a close eye while cooking to prevent them from drying out.
How long can I marinate the shrimp?

Marinating for 4 to 6 hours is ideal to allow flavors to penetrate without breaking down the shrimp texture. Longer marinating (overnight) can make the shrimp mushy due to the acidity from tamarind.
What if I don’t have tamarind pulp?

Fresh tamarind pulp is key for authentic flavor, but you can substitute tamarind paste diluted with water in a pinch. Adjust sugar and acidity to taste because pastes can be more concentrated or salty.
Is this recipe spicy?

It has a gentle heat from the bird’s eye chile, but you can easily adjust the spice level by removing the seeds, using less chile, or swapping for milder peppers. The sweet and sour balance remains the star.
Can this shrimp be cooked indoors?

Definitely! You can cook these shrimp on a grill pan or broil them in the oven. Just keep an eye and cook quickly to avoid overcooking since shrimp cook fast.

Final Thoughts

I have to say, this Tamarind-Marinated Grilled Shrimp Recipe is one of those dishes that feels fancy but is surprisingly simple. I still remember the first time I made it for my family—they went crazy! It’s perfect when you want something fresh, flavorful, and a little different from the usual grilled shrimp. So go ahead, whip up this recipe, invite some friends over (or not!) and enjoy every juicy, tangy bite. You’ll be glad you did.