Spicy Lemongrass Shrimp Skewers with Tamarind Glaze
Succulent shrimp marinated in a vibrant blend of lemongrass, chili, and garlic, then grilled to perfection. Drizzled with a tangy and sweet tamarind glaze, these skewers offer a delightful explosion of Southeast Asian flavors. They are perfect as a light appetizer or a flavorful addition to any meal.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
180 kcal
Instructions
- 1
Prepare the marinade: Finely mince the lemongrass (use the tender inner part only), garlic, and Thai chili peppers. In a mixing bowl, combine minced aromatics with fish sauce, soy sauce, brown sugar, lime juice, and 1 tablespoon of vegetable oil. Mix well.
~10 min - 2
Peel and devein the shrimp, leaving the tails on if desired. Add the shrimp to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 1 hour.
~30 min - 3
While the shrimp marinates, prepare the tamarind glaze. In a small saucepan, combine tamarind paste and water. Heat over medium heat, stirring until the paste dissolves. Simmer for 5 minutes until slightly thickened. Stir in the remaining 1 tablespoon of vegetable oil. Set aside.
~10 min - 4
Thread the marinated shrimp onto skewers, leaving a small space between each shrimp. Discard any remaining marinade.
~5 min - 5
Preheat your grill to medium-high heat. Grill the shrimp skewers for 2-3 minutes per side, or until pink and cooked through. Be careful not to overcook.
~6 min - 6
Transfer the grilled shrimp skewers to a serving platter. Brush generously with the prepared tamarind glaze. Garnish with chopped cilantro.
~2 min
Tips
- For easier grilling and serving, soak wooden skewers in water for at least 30 minutes before use to prevent burning.
- Adjust the amount of Thai chili peppers based on your desired level of spiciness. You can also remove the seeds for a milder heat.
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