I made these skewers as part of a surf-n-turf meal for our daughter’s recent sleepover. They combine sweet and a bit of heat with classic Thai flavors. The final touch is a dusting of coconut to add an interesting textural component.
Combine all of the marinade ingredients in a small bowl, whisk very well, and let sit for at least an hour to allow the flavors to marry.
Note: If you’re using wooden skewers, soak them in water for at least an hour. I like to use two skewers side-by-side to keep the shrimp from rotating when you flip them on the grill.
Put the shrimp in a gallon zip-top bag, add the marinade, shake to distribute well, then seal and refrigerate for 30 minutes.
Start your grill and prepare for direct grilling at medium-high heat (350-375ºF).
Drain the marinade into a small sauce pan, bring to a gentle boil over medium heat, reduce by half to make a glaze and set aside.
Skewer the shrimp so that they barely touch each other. You don’t want them crammed together.
Grill each skewer for about two minutes per side, basting periodically with the glaze.
Remove the skewers from the grill, brush with the glaze, and sprinkle both sides of each with the coconut flakes.
Serve with the remaining sauce for dipping.
Enjoy!
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This was delicious! Even the non shrimp lover in my family liked it! Thank you.
Delicious! This is going to be my new go-to recipe! I also can’t wait to try this marinade on other items as well! Used George Foramen and regular basil and it still turned out better than I ever imagined! Thanks for sharing!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
by Lori Kemph | Mutt & Chops in
Main Courses
Prep: Cook:
Serves: 2 Level: Easy
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pvfrompv on 8.25.2011
WOW! What a great visual and I’m confident the actual will match it. I’m going over to our Farmer’s Market at lunch and get the Thai Basil – can’t wait to surprise the “huz”. Thanks, Pat
Rina : I Thee Cook on 8.24.2011
Wow these sound and look amazing!