Spicy Coconut Lychee Shrimp Skewers with Lime Glaze
These vibrant skewers feature succulent shrimp marinated in a fragrant blend of coconut milk, chili, and ginger, then grilled to perfection. A zesty lime and honey glaze adds a sweet and tangy finish, making them a delightful appetizer or light main course.
Prep Time
40 min
Difficulty
Medium
Servings
4
Calories
250 kcal
Instructions
- 1
In a mixing bowl, combine coconut milk, red curry paste, grated ginger, minced garlic, and fish sauce. Whisk until well combined.
~5 min - 2
Add the shrimp and lychee halves to the marinade. Toss gently to coat. Cover and refrigerate for at least 15 minutes, or up to 30 minutes.
~20 min - 3
While the shrimp marinates, prepare the glaze. In a small saucepan over medium heat, combine lime juice and honey. Stir until honey is dissolved. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened. Set aside.
~5 min - 4
Thread the marinated shrimp and lychee halves onto skewers, alternating them.
~5 min - 5
Preheat your grill to medium-high heat.
- 6
Grill the skewers for 2-3 minutes per side, or until the shrimp are pink and cooked through.
~7 min - 7
During the last minute of grilling, brush the skewers generously with the lime glaze.
~1 min - 8
Remove from grill, garnish with fresh cilantro, and serve immediately with lime wedges.
Tips
- Soak wooden skewers in water for at least 30 minutes before use to prevent them from burning on the grill.
- If you don't have fresh lychees, canned lychees work perfectly. Ensure they are drained well before marinating.
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