Thai Shrimp Skewers
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.
Servings: 1 main course
Wooden or metal skewers
- 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.