Thai Lava Shrimp

Thai Lava Shrimp is an easy sheet pan dinner version of a spicy Thai dish composed of shrimp, vegetables and fruit.
thai lava shrimp

Thai Lava Shrimp

By Sue Lau | Palatable Pastime

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This month for #Fish Friday Foodies the theme is “One Pan Dinners” using fish or seafood. For my part I decided to do Thai Lava Shrimp, which is a take-off  of a stir-fry I had for lunch at a local Thai restaurant. And when I had it, the topic had already come up for this event but I had not yet thought of what to make. And I wondered- why can’t I just make this on a sheet pan? So I  did.

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Thai Lava Shrimp

It’s easy enough, since they basically just used sweet chilli sauce. Theirs had peppers and pineapple as well, but also a few carrots and if I recall right, something like snow peas. I decided to go for asparagus since it is very spring-like, and I do like that veggie with Thai flavors. I also threw in a few limes, since they soften up nicely during the bake, and if you want to  balance the sweet of the chilli sauce you can just squeeze it on. Also making an appearance is Thai hot peppers, but it’s not really necessary if you don’t want it spicy.

I do like the baked pineapple. With the chilli sauce it gives an almost Hawaiian feel, and the ambience of lava. I served mine with some rice from the steamer (which isn’t done in the baking pan) so you do have to cook two things. Unless you want it without, but I like the rice.

There is a two stage cooking process, since the veggies take a few minutes longer than the shrimp, but very easy to do. If your shrimp already come p&d, you can have this on the table in thirty minutes. And pretty easy cleanup  too. I hope you enjoy!

Thai Lava Shrimp

Thai Lava Shrimp

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Thai Lava Shrimp

Sue Lau
!click stars to rate this recipe!
5 from 1 vote
Total Time 30 minutes
Course Main Dish
Cuisine Asian, Thai
Servings 4
Calories 307 kcal


  • 1-1/4 pounds peeled and deveined shrimp
  • salt and black pepper
  • 1 tablespoon toasted sesame oil
  • 1 red bell pepper sliced
  • 1 lime cut into wedges
  • 8 ounces fresh asparagus spears trimmed
  • 12 ounces fresh pineapple chunks
  • 6 hot Thai peppers optional
  • 4 scallions trimmed
  • 1/2 cup Sweet Thai chilli sauce
  • 2 tablespoons sriracha optional
  • 1/4 cup shredded fresh basil
  • 2/3 cups long grain white rice


  • Preheat oven to 400°F. and line a baking sheet with nonstick foil.
  • Toss peeled and deveined shrimp with salt, pepper and sesame oil and set aside in a bowl.
  • Steam rice.
  • Spread out the bell pepper, lime wedges, asparagus, pineapple, hot peppers, and scallions on the baking sheet.
  • Bake vegetables for 12 minutes.
  • Pull pan from the oven and scatter the shrimp among the vegetables, then drizzle with the sweet Thai chilli sauce.
  • Bake ten minutes more.
  • Sprinkle with basil and drizzle with sriracha.
  • Serve with rice with a squeeze from a lime wedge.


From the kitchen of


Serving: 1gCalories: 307kcalCarbohydrates: 59gProtein: 11gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 46mgSodium: 532mgPotassium: 460mgFiber: 4gSugar: 27gVitamin A: 1680IUVitamin C: 105mgCalcium: 72mgIron: 2mg
Tried this recipe?Let us know how it was!

Thai Lava Shrimp

Fish Friday Foodies

“One Pan Dinners”

Fish Friday for April is One Pan Dinners. Sheet pans, Dutch ovens, skillets, or casserole dishes. A meal with fish or seafood that can be prepared in just one pan, and perfect for the busy cook.

Hosted by Karen at Karen’s Kitchen Stories

Be sure to check out the other Fish Friday Foodies Bloggers this month!

Click on the hop link button to be transported to the other recipes:

Would you like to join Fish Friday Foodies?  We post and share new seafood/fish recipes on the third Friday of the month.  To join our group please email Wendy at Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas

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9 responses

  1. I have been making sheet pan dinners lately and I am loving them! So easy to make and so easy to clean up. My family loves shrimp, so I am sure this will be on my menu soon!

  2. Sue, I made this as a second course after the Thai bean sprouts salad and it was a great success. What a good idea to bake everything in a pan instead of the usual stir fry. Less oil and mess. I did not have nonstick aluminum foil so I used parchment paper instead. And with the extra space on the top of the stove, I made cauliflower rice and a pot of steamed vegetables. I also didn’t have Sweet Thai chili sauce and used up some left over jarred salsa sweetened up with some monkfruit extract instead. It worked!!

    • I can see how the salsa would give an interesting twist to this! Sounds like it was delicious.

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