This easy recipe contains only a few ingredients but has lots of vivid flavor. Since you don’t need to marinate the shrimp in advance, the kebabs come together pretty quickly, too. The backbone of the sweet-and-sour flavor comes from bottled Thai sweet chili sauce. Serve these kebabs with steamed jasmine rice and a Bok Choy and Pineapple Salad with Peanut Dressing. If you’re feeling extra ambitious, whip up our Key Lime Pie recipe for a delicious dessert pairing.
- Yields: 8 kebabs
- Difficulty: Easy
- Total: 40 mins
Ingredients (8)
- 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 for Shrimp
How to Freeze ShrimpFor maximum shelf life, freeze raw shrimp with their heads removed, but shells still intact. Package the shrimp 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.Read MoreNext: How to Thaw ShrimpHow to Thaw ShrimpLike fish, frozen shrimp should either be left in the refrigerator overnight or thawed in a bowl of cold water. Never re-freeze shrimp. Most seafood is usually frozen prior to arriving at the grocery store and you don’t want to freeze it for a second time.Read MoreNext: How to Store ShrimpHow to Store ShrimpShrimp like to breathe, otherwise they start to get smelly. To avoid foul seafood, you’ll first want to store your shrimp in the coldest part of your fridge. If the shrimp was purchased in a bag, open the bag and place a paper towel over the top. Proceed to transfer the bag to a bowl of ice. The shrimp should be okay to use for up to two days.Read MoreNext: How to Freeze ShrimpHow to Freeze ShrimpFor maximum shelf life, freeze raw shrimp with their heads removed, but shells still intact. Package the shrimp 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.Read MoreNext: How to Thaw ShrimpHow to Thaw ShrimpLike fish, frozen shrimp should either be left in the refrigerator overnight or thawed in a bowl of cold water. Never re-freeze shrimp. Most seafood is usually frozen prior to arriving at the grocery store and you don’t want to freeze it for a second time.Read MoreNext: How to Store ShrimpHow to Store ShrimpShrimp like to breathe, otherwise they start to get smelly. To avoid foul seafood, you’ll first want to store your shrimp in the coldest part of your fridge. If the shrimp was purchased in a bag, open the bag and place a paper towel over the top. Proceed to transfer the bag to a bowl of ice. The shrimp should be okay to use for up to two days.Read MoreNext: How to Freeze ShrimpHow to Freeze ShrimpFor maximum shelf life, freeze raw shrimp with their heads removed, but shells still intact. Package the shrimp 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.Read MoreNext: How to Thaw Shrimp
Instructions
- 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.
