Shrimp skewers
4 servings
60 minutes
Shrimp skewers are a true masterpiece of Pan-Asian cuisine, combining exotic aromas and the delicate taste of seafood. The dish's roots trace back to the street food traditions of Southeast Asia, where seafood is grilled over an open flame, infused with spicy seasonings and coconut notes. Shrimp marinated in coconut milk with lime and spices acquire a piquant depth of flavor, while the light aroma of grilling reveals their tender structure. Peanut sauce adds richness and balance, merging sweet, salty, and spicy tones. This is the perfect choice for summer evenings and friendly gatherings, served with fresh vegetables or rice. Shrimp skewers embody simplicity and sophistication in every bite.
1
Prepare all the ingredients. Soak the skewers in water beforehand to prevent them from burning during frying.
2
Peel the shrimp, leaving only the tails for beauty. Cut along the backs with a knife and remove the intestines.
- Tiger prawns: 500 g
3
Transfer the shrimp to a bowl, add cumin, coriander, turmeric, and 2 crushed garlic cloves.
- Ground cumin: 5 g
- Ground coriander: 5 g
- Turmeric: 5 g
- Garlic: 5 clove
4
Pour the shrimp with coconut milk and half of the lime juice. Mix well and let marinate for an hour.
- Coconut milk: 240 ml
- Lime juice: 30 ml
5
For the sauce, mix peanut butter, soy sauce, sriracha, vinegar, sugar, and the remaining lime juice.
- Peanut butter: 125 g
- Soy sauce: 30 ml
- Sriracha: 30 ml
- Rice vinegar: 15 ml
- Brown sugar: 30 g
6
Add the pressed leftover garlic and grated ginger. Mix everything.
- Garlic: 5 clove
- Ginger root: 15 g
7
Gradually mix in warm water, one spoon at a time, to achieve the desired sauce consistency.
- Water: 60 ml
8
Skewer the shrimp with 3-4 pieces each.
9
Quickly grill the skewers on a hot barbecue or grill. 3-5 minutes on each side, depending on the heat.
10
Serve the ready skewers with peanut sauce.
- Salt: to taste