Tasty Thai Shrimp

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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24 large shrimp, peeled and deveined
2 garlic cloves, minced
6 Tbsp. fresh lemon juice
3 Tbsp. fish sauce
3 Thai chiles, chopped
1/2 pound fresh spinach leaves, washed well and dried
2 Kaffir lime leaves, julienned
8-10 fresh mint leaves, chopped coarse
2 Tbsp. peanut oil
1/4 cup cilantro, chopped
1/4 cup unsalted peanuts, roasted and ground


Place the oil in a preheated hot wok or large skillet. Add the garlic and shrimp, saute until the shrimp starts to change color, about 2 minutes. Add the lime leaves, mint leaves and chiles, stir well. Stir in the fish sauce and lemon juice. Let simmer about a minute to marry flavors.

Arrange the spinach leaves on a serving platter. Lay the shrimp over the spinach and garnish with the cilantro and peanuts. Serve with jasmine rice and cucumber salad.

Yields 4 servings.