Photo: Thai Marinated, Skewered and Grilled Jumbo Shrimp Recipe
Ingredients
- 24 jumbo shrimp, peeled and deviened
- 2 cups coconut milk
- 1/2 cup lime juice
- 1/4 cup Thai fish sauce
- 4 tablespoons sriracha sauce
- 1 tablespoon tamarind paste
- 1 tablespoon lime zest
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon kosher salt
- 6 (6 or 8-inch) bamboo skewers
- Vegetable oil, for oiling grill
Directions
Place the shrimp in a large, 1-gallon re-sealable food storage plastic bag. Place the rest of the ingredients (coconut milk through salt) in a non-reactive medium bowl and whisk to combine. Pour the marinade over the shrimp and seal in the bag. Allow to marinate at room temperature for 30 minutes, turning the bag occasionally to ensure even marinating. Soak bamboo skewers in warm water while you marinade the shrimp.
Preheat the grill to medium-high. Remove the shrimp from the marinade and skewer 4 per skewer and set aside. Brush the grill lightly with a bit of vegetable oil and place the shrimp on the grill. Cook the shrimp for 3 minutes, basting with the marinade as it cooks, then turn and cook for an additional 3 minutes, while basting, on the second side. Serve while hot.
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By macynjustussmom...
Redding, 43
on May 03, 2010
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This by far is the tastiest way to make shrimp skewers! It will leave your taste buds begging for more. We will definitely be having this again and telling our friends about it!
By swatteam772003_...
midland, 83
on June 28, 2009
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I recently had a pary at my home with a large group of people. I had made several different types of skewers for the occasion, but none that I made were as big of a hit as these Thai Marinated Skewered Shrimp. It was the first thing we ran out of, and almost all of the guests were asking for the recipes. Even one guest that is a huge entertainer, and cook herself wanted the recipe. I could have taken all the credit, but alas...i gave credit were credits due, and told them i got it in the Food Network website. Good Job Emeril
By mamaJENNY
Georgetown, TX
on January 18, 2009
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This is delicious! It is very spicy so if you don't like it super hot, just add less of the srirachi. Also, you can use light coconut milk if you want less cals.
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