Thai Marinated Shrimp Kebabs
July 17th, 2010 | Published in Appetizer Recipes, Main Course Recipes, Marinade Recipes, Seafood Recipes
Thai Marinated Shrimp Kebabs Recipe
Shrimp Kebab, photo M.Rodriguez
Elements of the popular Tom Ka Gai soup from Thailand—coconut milk, cilantro, lime, and chile—are used as a marinade for these shrimp skewers. Serve them as an appetizer or on a bed of basmati rice as a main course.
BEVERAGE TO ACCOMPANY: A buttery Chardonnay
Makes 4 to 6 servings
- 1 1/2 pounds large, raw shrimp, peeled and deveined
- 3/4 cup coconut milk
- 3 tablespoons fresh lime juice
- 2 tablespoons minced fresh cilantro
- 1 teaspoon minced fresh serrano or Thai pepper
- Kosher salt
- If using bamboo skewers, soak them in cold water for 30 minutes before using. Thread the shrimp on six 12-inch skewers. Lay the skewers in an even layer in a 9×13-inch baking dish.
- Stir together the coconut milk, lime juice, cilantro, and peppers with a good pinch of salt in a small bowl. Pour the marinade over the skewers. Cover the dish with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat the broiler or grill. Remove the skewers from the marinade, allowing the excess to drip off (discard the marinade). Broil the skewers on a lightly oiled baking sheet or grill on a lightly oiled grate until the shrimp is just opaque through, about 2 to 3 minutes per side.
