Best Thai Shrimp Kabobs With Hot Ginger Sauce Recipes

SPICY THAI GRILLED SHRIMP

Spicy Thai Grilled Shrimp image

This Spicy Thai Grilled Shrimp is succulent, tender, and mouthwatering. The sauce is amazing. Be sure shrimp is cold when you put it on the grill, to avoid over cooking. It cooks super fast!

Provided by Chew Out Loud

Number Of Ingredients 7

Ingredients

1 1/2 lbs jumbo shrimp (peeled and deveined, kept cold)
4 TB salted butter (melted)
1/4 tsp cayenne pepper
kosher salt
1/2 cup Thai sweet chili sauce
2 TB fresh lime juice
1 tsp lime zest

Steps:

Pat shrimp dry with paper towels and thread shrimp onto four 12-inch skewers (wood skewers must be pre-soaked in water first.) Brush with 1 TB butter and season with cayenne and a pinch of salt on both sides. Keep chilled until grill is ready.
Heat Thai sweet chili sauce in a small saucepan over medium heat until bubbling. Off heat, whisk in remaining butter, lime juice, and lime zest. Cover and keep warm.
Grill shrimp over hot fire, about 30-60 seconds per side. Brush with glaze and serve immediately.

Nutrition Facts : Calories 277 kcal, Sugar 2.1 g, Sodium 606.1 mg, Fat 12.5 g, SaturatedFat 7.5 g, TransFat 0.5 g, Carbohydrate 10.3 g, Fiber 0.6 g, Protein 34.8 g, Cholesterol 304.2 mg, ServingSize 1 serving

THAI SHRIMP KABOBS

Thai Shrimp Kabobs image

I love the taste of coconut milk in food & when I saw this recipe in a Better Home and Garden Magazine, I had to share it. If using wooden skewers, soak them in water 30 minutes so they do not burn. Refrigeration time can be done the same time as the skewers are soaking.

Provided by Krsi Sue

Categories White Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (14 ounce) can coconut milk
1 1/2 teaspoons lime peel, finely chopped
3 tablespoons lime juice
1 1/2 teaspoons sugar
1 1/2 teaspoons green curry paste
1 1/2 teaspoons hoisin sauce
1 teaspoon ginger, fresh, grated
1 lb large shrimp, peeled, deveined
2 -3 cups rice, cooked

Steps:

In a small bowl, stir together milk, lime peel, lime juice, sugar, curry, hoisin, and ginger.
Place shrimp in a medium bowl.
Pour 1/2 cup of the milk mixture over the shimp.
Cover shrimp and refrigerate 30 minutes.
Cover and refrigerate remaining milk mixture.
Drain shrimp and discard marinade.
Thread shrimp onto skewers, leaving 1/4 inch between pieces.
Grill for 5-8 minutes or until shrimp turns opaque, turning skewers while cooking.
Simmer reserved milk mixture 5 minutes.
Mix into hot rice.
Serve Shrimp over rice.

Nutrition Facts : Calories 685.3, Fat 21, SaturatedFat 16.8, Cholesterol 172.9, Sodium 253.4, Carbohydrate 90.8, Fiber 3.8, Sugar 8.7, Protein 32.5

ROASTED SHRIMP AND PINEAPPLE WITH PEANUT SAUCE

Roasted Shrimp and Pineapple With Peanut Sauce image

This tangy version of Thai-style peanut sauce, bright with chile, lime, and ginger, is excellent with chicken and beef - and outstanding with shrimp. Here, the sauce is paired with sweet, juicy pineapple and succulent shrimp, which broil in minutes. It's a quick, satisfying dinner with the added bonus of leftover peanut sauce, which will keep well in the fridge for at least five days.

Provided by Melissa Clark

Categories dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 cup smooth peanut butter, preferably natural
3 tablespoons unsweetened coconut milk
1 1/2 tablespoons lime juice, more as needed
2 teaspoons brown sugar
2 teaspoons soy sauce
2 teaspoons grated ginger
1 garlic clove, minced
1/2 teaspoon sriracha or other hot sauce
1/4 teaspoon plus a pinch kosher salt, more as needed
1 1/2 tablespoons peanut oil
1/8 teaspoon red-pepper flakes
1 pound cleaned large shrimp
2 cups pineapple chunks
Whole cilantro leaves and torn basil leaves, for garnish

Steps:

In a food processor or blender, combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice, sugar, soy sauce, ginger, garlic, sriracha and a pinch of salt. Purée until smooth. Add more lime juice and or salt to taste. Scrape into a bowl.
Heat oven to 500 degrees. In a small bowl, whisk together peanut oil, remaining 1/4 teaspoon salt and red-pepper flakes. Thread shrimp on skewers; brush all over with half the peanut oil mixture. Thread pineapple on separate skewers; brush with remaining oil mixture. Arrange shrimp and pineapple skewers on a large rimmed baking sheet.
Roast skewers, turning them halfway through, until shrimp is opaque, about 5 minutes, and pineapple is lightly caramelized, about 10 minutes. (Use an oven mitt to remove shrimp skewers as they finish cooking but leave the pineapple in for longer). Sprinkle skewers with herbs and serve hot, with peanut sauce for dipping.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 25 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 812 milligrams, Sugar 13 grams, TransFat 0 grams

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