Go Back
+ servings

Spicy Shrimp Skewers

Minimal prep time and maximum flavor: That’s why you’ll want to serve these Thai- inspired skewers over and over again. Half of the five- ingredient sauce is brushed on the shrimp as they grill, and the rest is served alongside, for dipping. The shrimp are great with cold beer and tropical cocktails
Prep Time 5 mins
Cook Time 10 mins
Servings 12

Ingredients
  

  • 3 tablespoons sugar
  • 1 teaspoon finely grated lime zest, plus ¼ cup fresh lime juice (from 2 to 3 limes)
  • 1 tablespoon Asian chili paste, such as sambal oelek
  • 1 tablespoon Asian fish sauce
  • Coarse salt
  • Cooking oil, for brushing (like safflower, vegetable or canola)
  • 36 large shrimp (about 2 pounds), peeled and deveined (tails left intact, if desired)
  • 18 small wooden skewers, soaked in water for 30 minutes

Instructions
 

  • Bring sugar and lime juice to a simmer in a saucepan. Cook, stirring, until sugar dissolves, about 1 minute. Remove from heat; stir in lime zest, chili paste, and fish sauce. Season with salt. Transfer half of sauce to another bowl (for serving).
  • Heat grill (or grill pan) to high. (If using a charcoal grill, coals are ready when you can hold the palm of your hand 6 inches above grates for just 2 to 3 seconds.) Thread 2 shrimp onto each skewer; season with salt.
    skewers on a rimmed baking sheet, brush with some sauce, and cook 2 minutes. Flip, brush with more<br />
    sauce, and grill until opaque and browned in spots, about 2 minutes more.</p>
  • Brush grates with oil. Grill shrimp for 1 minute; brush with some of sauce. Flip and grill for 1 minute more; brush with sauce again. Flip and grill, brushing occasionally with sauce, until opaque, 1 to 2 minutes more. Serve with reserved sauce.

NOTE: You can also broil the shrimp skewers: Heat broiler with rack 4 inches from heat source. Arrange

    Notes

    Recipes adapted from MARTHA STEWART’S APPETIZERS. Copyright ©2015 by Martha Stewart Living Omnimedia, Inc. Photos by David Malosh. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
    Tried this recipe?Let us know how it was!