Lemongrass & Lime Leaf Shrimp Skewers with Tamarind Glaze
These vibrant skewers feature succulent shrimp marinated in the zesty flavors of lemongrass and kaffir lime. A tangy tamarind glaze adds a complex sour and slightly sweet finish, making them an addictive appetizer.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
220 kcal
Instructions
- 1
Prepare the marinade: Finely mince the tender inner part of the lemongrass stalks. Finely chop the kaffir lime leaves and garlic. In a large bowl, combine the minced lemongrass, chopped lime leaves, garlic, fish sauce, lime juice, and vegetable oil. Whisk well.
~10 min - 2
Marinate the shrimp: Peel and devein the shrimp, leaving the tail on if desired. Add the shrimp to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 1 hour.
~40 min - 3
Prepare the tamarind glaze: While the shrimp marinate, in a small bowl, whisk together the tamarind paste, honey, chili flakes, and a pinch of salt. If the tamarind paste is very thick, add a teaspoon of hot water to thin it slightly.
~5 min - 4
Assemble the skewers: Thread 3-4 shrimp onto each skewer. Discard any excess marinade.
~5 min - 5
Grill the skewers: Preheat your grill to medium-high heat. Lightly oil the grill grates. Grill the shrimp skewers for 2-3 minutes per side, or until pink and cooked through. During the last minute of grilling, brush generously with the tamarind glaze.
~8 min - 6
Serve: Garnish with fresh cilantro. Serve immediately.
~2 min
Tips
- To easily remove the tough outer layers of lemongrass, trim off the top and bottom, then use the back of your knife to gently bruise the stalk before finely mincing.
- Soak wooden skewers in water for at least 30 minutes before use to prevent them from burning on the grill.
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