Spicy Tamarind Shrimp Skewers with Coconut-Lime Glaze
Succulent shrimp marinated in a vibrant blend of fiery chilies, tangy tamarind, and aromatic garlic, then grilled to perfection. They are finished with a cooling and zesty glaze of coconut milk and fresh lime juice, creating a delightful explosion of Thai-inspired flavors.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
250 kcal
Instructions
- 1
In a mixing bowl, combine tamarind paste, chopped red chilies, minced garlic, fish sauce, brown sugar, and 1 tablespoon of vegetable oil. Mix well to create the marinade.
~5 min - 2
Add the shrimp to the marinade, ensuring each shrimp is well coated. Cover and refrigerate for at least 30 minutes.
~30 min - 3
While the shrimp marinates, prepare the glaze. In a small saucepan, gently heat the coconut milk over low heat. Do not boil.
~5 min - 4
Whisk in the lime juice until well combined. Remove from heat and set aside.
~2 min - 5
Preheat your grill to medium-high heat. Thread the marinated shrimp onto skewers.
~5 min - 6
Grill the shrimp for 2-3 minutes per side, or until pink and cooked through. Brush with the remaining 1 tablespoon of vegetable oil during grilling if needed to prevent sticking.
~6 min - 7
Arrange the grilled shrimp skewers on a serving platter. Drizzle generously with the coconut-lime glaze and garnish with fresh cilantro.
~2 min
Tips
- For extra flavor, soak wooden skewers in water for 30 minutes before use to prevent them from burning on the grill.
- These skewers are delicious served with steamed jasmine rice or a fresh green papaya salad.
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