Thai Grilled Shrimp Kabobs
Marinated in a blend of spicy Thai seasonings and spices, these Thai Grilled Shrimp Skewers are the most amazingly flavorful juicy, succulent shrimp you'll ever make.
Servings 2 servings
Combine all the marinade ingredients in a bowl and add shrimp. Place in fridge for 1-2 hours.
Reserve the marinade. Heat it to boiling to kill any bacteria.
Heat the grill to 400F. Skewer the shrimp on bamboo skewers.
Cook for 2-3 minutes per side.
Remove from heat, drizzle with reserved marinade and serve hot with coconut sticky rice (below).
Coconut Sticky Rice:
Place rice in a large bowl and add 1 can of coconut milk and 15 ounces of water. Let soak in the fridge for 8-12 hours.
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.
- Prep the sticky rice in advance as it needs to soak for 8-10 hours for the best results.
- Substitute lime juice for the tamarind if you can't get tamarind. Use 2 teaspoons of lime juice.
- Substitute chili garlic sauce for the sambal olek if you need to.
- Be careful not to overcook the shrimp. They are done when they are just barely no longer opaque.
- You can use the broiler to cook the shrimp - broil for 2-3 minutes per side, watching to ensure they don't burn.
- If you prefer not to skewer the shrimp, you can also cook them in a cast iron skillet over high heat. They will cook for about 3-5 minutes total.
Serving: 2skewers | Calories: 729kcal | Carbohydrates: 102g | Protein: 55g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 572mg | Sodium: 4937mg | Potassium: 416mg | Fiber: 3g | Sugar: 15g | Vitamin C: 11mg | Calcium: 340mg | Iron: 10mg