Shrimp Skewers
4 servings
25 minutes
The main idea of this recipe is to give the shrimp as much flavor as possible during marinating and to lose as little juiciness as possible during cooking. A couple of minutes is more than enough for juicy fresh shrimp.
1
In a bowl, mix the shrimp with lime juice (if using frozen shrimp, they should be thawed and completely dried in a colander first).
- Peeled shrimp: 40 pieces
- Lime juice: 1 tablespoon
2
Chop the shallots and blend with sugar, salt, crushed lime leaves, nuts, garlic, deseeded chili, and ginger in a blender. Then heat the mixture in peanut oil in a pan for three to four minutes without letting it brown. After that, pour in coconut milk, mix everything and cool down. Pour the marinade over the shrimp and let it sit for four hours.
- Shallot: 2 heads
- Brown sugar: 1.5 tablespoon
- Coarse salt: 1 teaspoon
- Kaffir lime leaves: 8 pieces
- Macadamia nuts: 5 piece
- Garlic: 4 cloves
- Thai bird's eye chili: 3 pieces
- Fresh ginger: 20 g
- Peanut oil: 3 tablespoons
- Coconut milk: 60 ml
3
Preheat the grill. Soak wooden skewers in water for half an hour to prevent burning, then thread two shrimp onto each skewer and grill for three to five minutes on each side until golden. Let cool slightly and serve.
- Peeled shrimp: 40 pieces
