Thai Basil & Coconut Shrimp Skewers with Mango Salsa
Tender shrimp marinated in fragrant Thai basil and creamy coconut milk, grilled to perfection. Served with a vibrant, sweet, and tangy mango salsa for a refreshing contrast.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
350 kcal
Instructions
- 1
In a mixing bowl, whisk together coconut milk, chopped Thai basil (reserve a few leaves for garnish if desired), minced garlic, grated ginger, lime juice, fish sauce, and red chili flakes. Add the shrimp and toss to coat. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
~20 min - 2
While the shrimp marinates, prepare the mango salsa. In a small bowl, combine diced mango, finely chopped red onion, chopped cilantro, and optional jalapeno. Season with a pinch of salt and pepper. Stir gently and set aside.
~10 min - 3
Thread the marinated shrimp onto skewers, leaving a small space between each shrimp to ensure even cooking. Discard any excess marinade.
~5 min - 4
Preheat your grill to medium-high heat. Lightly oil the grill grates.
~5 min - 5
Grill the shrimp skewers for 2-3 minutes per side, or until pink and cooked through. Be careful not to overcook.
~6 min - 6
Serve the grilled shrimp skewers immediately with the fresh mango salsa.
Tips
- For a quicker marinade, you can pulse the Thai basil, garlic, ginger, and a little bit of the coconut milk in a food processor to create a paste before mixing with the remaining ingredients.
- Leftover mango salsa can be stored in an airtight container in the refrigerator for up to 2 days and is also great with chips or other grilled proteins.
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