thai grilled shrimp skewers with herbs

Thai Grilled Shrimp Skewers with Coconut Sticky Rice

Thai marinated shrimp placed on skewers and grilled to perfection served with a mildly sweet coconut sticky rice for the perfect complement of flavors.
Course Main Course
Cuisine Thai
Prep Time 5 minutes
Cook Time 40 minutes
Soaking 8 hours
Total Time 45 minutes
Servings 2 servings
Calories 1584kcal
Author Danielle Wolter



Coconut Sticky Rice:


Shrimp Skewers:

  • Combine all the marinade ingredients in a bowl and add shrimp. Place in fridge for 1-2 hours. Any longer and the shrimp will start to become mushy. I recommend 1 hour for the best results.
  • Reserve the marinade. Heat it to boiling to kill any bacteria.
  • Heat the grill to 500 degrees. Place shrimp and skewers and place on the grill. Cook for 1-2 minutes per side. Be careful not to overcook them or they will be tough.
  • Remove from heat, drizzle with reserved marinade and serve hot.

Coconut Sticky Rice:

  • Place rice in a large bowl and add 1 can of coconut milk and a can of water. Let soak in the fridge for 8-12 hours. I usually do this in the morning of the day I plan on making this recipe.
  • Drain the rice in a metal strainer. Place the strainer over a saucepan of boiling water and cover with a lid. Steam for 20 minutes, or until rice is tender.
  • While the rice is steaming, add the other can of coconut milk, salt and coconut sugar to a saucepan and bring to a boil. Remove from heat and set aside.
  • Pour coconut rice back into a large bowl and cover with the coconut milk and sugar mixture. Let the rice sit for about 20 minutes to absorb the liquid. Once the liquid is absorbed, it's ready to eat!


**The tamarind can be replaced with 2 tbsp. of lime juice if necessary. 


Calories: 1584kcal | Carbohydrates: 121g | Protein: 63g | Fat: 99g | Saturated Fat: 85g | Cholesterol: 571mg | Sodium: 4777mg | Potassium: 1353mg | Fiber: 11g | Sugar: 30g | Vitamin C: 22.1mg | Calcium: 403mg | Iron: 13.1mg