Emerald Basil Shrimp Skewers with Tamarind Glaze
These vibrant skewers feature plump shrimp marinated in a fragrant blend of fresh basil, garlic, and chili, grilled to perfection. A tangy tamarind glaze adds a complex sweet and sour finish, making them an irresistible appetizer or light meal. The bright green hue from the basil is as delightful to the eyes as the flavors are to the palate.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
220 kcal
Instructions
- 1
In a food processor or blender, combine basil leaves, garlic, chilies, lime juice, fish sauce, and sesame oil. Process until a coarse paste forms. This is your marinade.
~5 min - 2
Place the shrimp in a mixing bowl and pour the basil marinade over them. Toss to coat evenly. Let marinate for at least 20 minutes at room temperature, or up to 1 hour in the refrigerator.
~25 min - 3
While the shrimp marinates, prepare the tamarind glaze. In a small saucepan, whisk together tamarind paste, brown sugar, and water. Cook over medium heat, stirring occasionally, until the sugar is dissolved and the glaze slightly thickens, about 5-7 minutes.
~7 min - 4
Thread the marinated shrimp onto skewers, leaving a small space between each shrimp. Discard any excess marinade.
~5 min - 5
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
~5 min - 6
Grill the shrimp skewers for 2-3 minutes per side, or until pink and opaque. Brush with the tamarind glaze during the last minute of cooking.
~4 min - 7
Remove shrimp from the grill and serve immediately, with any remaining glaze on the side for dipping.
Tips
- For extra flavor, you can add a teaspoon of grated ginger to the basil marinade.
- If you don't have a grill, these skewers can be cooked under a broiler or in a hot cast-iron skillet.
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