I’m always on the hunt for recipes that are a) simple/fast b) delish and c) healthy (and of course gluten-free) and these Thai shrimp skewers get top points in all categories. You can easily make these skewers after a long day of work and commuting (like I did today) or for a crowd at your next BBQ. This recipe is one the fastest and easiest recipes on my entire blog, second only to the Macedonian Mama cocktail, which would be the perfect accompaniment to these tasty shrimp sticks.
Sidenote: foods on sticks make everything taste better / fun-ner to eat. For great ideas, check On a Stick by the amazingly talented food stylist/photographer/blogger Matt Armendariz or check out his blog here (even Martha Stewart is a fan).
Shrimps are great for lots of reasons – they cook up lightning-fast, taste great, are high in protein and low in fat. I buy mine frozen, either peeled and cleaned or with the zipperback which basically makes them super easy to peel. To thaw quickly, just immerse in water for a five minutes. I always keep some Mae Ploy curry paste on hand in the fridge; I’ve used red here but green or yellow are great too. It’s amazing how much flavour can be packed into such a tiny amount of curry paste and how versatile it is. You can even brush the paste on sliced vegetables or chicken before grilling, just remember, the more you use, the more intense the flavour and heat will be.
As for portions, you can make as many or as few as you need. The portion above was the perfect amount for one with a salad as a main course, or you could do two shrimps on smaller skewers to serve as hors d’oeuvres. At my family BBQs, my aunts use long skewers and add some peppers and onions to make shrimp kebabs. Anything goes really, and these are always the first to go at any gathering.
Thai Shrimp Skewers
- Wooden or metal skewers
- Pastry brush
- 9 raw shrimp (thawed, peeled and patted dry)
- 1 tsp Thai curry paste
- Canola oil or cooking spray
- Lime and fresh chopped cilantro (to serve)
- If using BBQ to cook, soak wooden skewers in water for 30 minutes before using. Thread shrimps onto skewers and brush the shrimps with curry paste. Heat skillet or frying pan to medium high heat and spray with canola oil. Place shrimps onto heated pan and cook on each side for 1 to 2 minutes until pink and cooked through. If using a BBQ, lightly brush the shrimps with canola oil before grilling to prevent sticking. Garnish with fresh cilantro and lime.