Spicy Coconut Lemongrass Shrimp Skewers
Succulent shrimp marinated in a vibrant blend of lemongrass, ginger, garlic, and Thai chilies, then grilled to perfection. These skewers offer a delightful balance of spicy, savory, and subtly sweet flavors, making them an ideal appetizer or light main course.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
250 kcal
Instructions
- 1
In a mixing bowl, combine the finely chopped lemongrass, grated ginger, minced garlic, and chopped Thai chilies. This forms the aromatic base of the marinade.
- 2
Add the coconut milk, fish sauce, lime juice, and brown sugar to the bowl. Whisk everything together until well combined to create the marinade.
~2 min - 3
Add the peeled and deveined shrimp to the marinade. Toss gently to ensure each shrimp is coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 1 hour for a more intense flavor.
~30 min - 4
Preheat your grill to medium-high heat. While the grill is preheating, thread the marinated shrimp onto the soaked wooden skewers, leaving a small space between each shrimp.
~10 min - 5
Grill the shrimp skewers for 2-3 minutes per side, or until the shrimp are pink, opaque, and cooked through. Be careful not to overcook, as shrimp can become tough.
~6 min - 6
Remove the skewers from the grill. Garnish with chopped fresh cilantro before serving immediately.
Tips
- For a milder spice, remove the seeds from the Thai chilies before chopping. You can also use fewer chilies or substitute with milder peppers like jalapeños.
- These skewers are delicious served with steamed jasmine rice and a side of cucumber salad for a complete and refreshing meal.
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