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Recipe courtesy of Michelle Bernstein

Sugarcane-Skewered Shrimp with Chile-Cilantro Rub

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  • Level: Easy
  • Total: 22 min
  • Prep: 10 min
  • Inactive: 2 min
  • Cook: 10 min
  • Yield: 4 appetizers
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1 bunch cilantro, chopped coarsely

1 habanero chile, chopped

4 shallots, chopped

2 lemons, zested

2 limes, zested and juiced to 1/4 cup (juice more limes if necessary)

1 cup coconut milk

1/4 cup soy sauce

1/4 vegetable oil

16 jumbo shrimp, cleaned, deveined

8 sugarcane skewers


1/4 bunch cilantro leaves, as garnish


  1. Puree all marinade ingredients in a blender. Reserve 2 tablespoons of marinade.
  2. Skewer two shrimp per sugarcane and place in marinade and refrigerate. After shrimp has marinated 2 to 3 hours, grill for about 3 to 4 minutes on each side, making sure they are fully cooked.
  3. Serve with a drizzle of the reserved marinade and cilantro, as garnish.