Savory Shrimp Kebabs with a Sweet Twist
Looking for a quick and flavorful dish to impress your friends and family? Look no further! These shrimp kebabs are a game-changer, packed with sweet and sour flavors that will leave everyone wanting more.
The Secret to Success: Thai Sweet Chili Sauce
The backbone of this recipe lies in the bottled Thai sweet chili sauce, which adds a depth of flavor that’s hard to resist. With only a few ingredients required, you can whip up these kebabs in no time. Plus, there’s no need to marinate the shrimp in advance, making this recipe a breeze to prepare.
What You’ll Need
- 8 bamboo skewers
- 32 large shrimp, peeled, tails left on
- Olive oil
- Kosher salt
- 1 small lime, juiced
- Thai sweet chili sauce
- Fresh cilantro, chopped
- 1 small lime, quartered, for serving
Tips and Tricks for Working with Shrimp
Before we dive into the instructions, here are a few essential tips to keep in mind when working with shrimp:
- Freezing Shrimp: For maximum shelf life, freeze raw shrimp with their heads removed, but shells still intact. Package them in freezer bags, leaving about a quarter of an inch of space at the top. Frozen shrimp can last from three to six months before needing to be discarded.
- Thawing Shrimp: Like fish, frozen shrimp should either be left in the refrigerator overnight or thawed in a bowl of cold water. Never re-freeze shrimp.
- Storing Shrimp: Shrimp need to breathe, so store them in the coldest part of your fridge. If they were purchased in a bag, open the bag and place a paper towel over the top. Transfer the bag to a bowl of ice, and they’ll be okay to use for up to two days.
Let’s Get Grilling!
Now that we’ve covered the basics, it’s time to get started!
- Soak the skewers in water for 30 minutes.
- Prepare a charcoal or gas grill for direct-heat grilling over medium heat.
- Thread the shrimp onto the skewers, 4 shrimp to a kebab. Brush with olive oil, then sprinkle with salt and lime juice.
- Grill, turning once, until nicely charred, about 3 minutes.
- Brush with chili sauce on both sides and continue to grill for another minute or so, or until the shrimp are opaque. (Be careful not to overcook the shrimp.)
- Transfer to a platter and brush with more chili sauce if you like. Garnish with cilantro and serve with lime wedges.
Serve with a Side of Deliciousness
These shrimp kebabs pair perfectly with steamed jasmine rice and a refreshing Bok Choy and Pineapple Salad with Peanut Dressing. If you’re feeling extra ambitious, whip up a Key Lime Pie recipe for a delicious dessert pairing. Enjoy!
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