Thai Chili Lime Grilled Shrimp Skewers

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons fresh lime juice
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 teaspoon chili-garlic sauce
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 12 bamboo skewers, soaked in water
• Fresh cilantro for garnish

Steps

1. 1 In a medium bowl, whisk together lime juice, fish sauce, brown sugar, soy sauce, garlic, chili-garlic sauce, black pepper, and cumin until the sugar dissolves.
2. 2 Add the shrimp to the marinade, toss to coat, and let sit for 10-15 minutes.
3. 3 Preheat your grill to medium-high heat.
4. 4 Thread shrimp onto skewers.
5. 5 Grill skewers for 2-3 minutes per side, just until shrimp are pink and opaque.
6. 6 Transfer skewers to a serving platter and garnish with fresh cilantro.

Equipment

• Grill
• Tongs
• Bamboo skewers

Variations

• For a spicier kick, add diced Thai chilies to the marinade.
• Add pineapple chunks to the skewers for a sweet and savory combination.

Substitutions

• If fish sauce is not available, use a gluten-free soy sauce and a bit of salt as a substitute.

Pairings

• Jasmine rice
• Mango salsa
• Cucumber salad

Nutrition

Tips

• For extra flavor, brush any remaining marinade onto the skewers while grilling.
• Keep a close eye on the shrimp to avoid overcooking – they cook quickly!

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat.

Freezing: These skewers do not freeze well due to the texture of the shrimp.

Serving Suggestions

• Serve with a side of steamed jasmine rice and a fresh cucumber salad.
• Pair with a zesty mango salsa for an extra tropical flair.

FAQ