Succulent grilled shrimp glazed with Thai peanut sauce, served alongside a refreshing cucumber salad with mint and chilies. These elegant skewers bring restaurant-quality Thai flavors to your next gathering with beautiful presentation.
Recipe Details
Ingredients
- 750g large shrimp, peeled and deveined (about 24 pieces)
- 60ml smooth peanut butter
- 125ml coconut milk
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp brown sugar
- 2 tbsp fresh lime juice
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 red chili, finely chopped
- 2 large cucumbers, thinly sliced
- 1/2 small red onion, thinly sliced
- 3 tbsp rice vinegar
- 2 tbsp granulated sugar
- 1 tsp salt
- 30g fresh mint leaves, torn
- 30g fresh cilantro, chopped
- 60g roasted peanuts, crushed
- for serving lime wedges for serving
- 12 wooden skewers, soaked in water
Instructions
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Soak 12 wooden skewers in water for at least 30 minutes to prevent burning.
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For peanut sauce, whisk together 60ml smooth peanut butter, 125ml coconut milk, 2 tbsp soy sauce, 1 tbsp fish sauce, 2 tbsp brown sugar, 2 tbsp fresh lime juice, 3 cloves garlic, 1 tbsp fresh ginger, and 1 red chili until smooth. Set aside half for serving.
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Thread 2 750g large shrimp onto each skewer. Brush with half the peanut sauce mixture and marinate for 15 minutes.
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For cucumber salad, combine 3 tbsp rice vinegar, 2 tbsp granulated sugar, and 1 tsp salt in a bowl, stirring until dissolved. Add 2 large cucumbers and 1/2 small red onion, toss, and let pickle for 15 minutes.
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Preheat grill or grill pan to medium-high heat. Oil grates to prevent sticking.
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Grill shrimp skewers for 2-3 minutes per side, basting with remaining marinade, until shrimp are pink and cooked through.
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Drain cucumber salad and toss with 30g fresh mint leaves and 30g fresh cilantro.
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Arrange skewers on a platter with cucumber salad alongside. Drizzle with reserved peanut sauce and sprinkle with 60g roasted peanuts.
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Serve immediately with for serving lime wedges for serving.
Tips
Shrimp Selection: Choose large, firm shrimp (16-20 count per pound). Remove tails for easier eating or leave on for presentation.
Skewer Technique: Don't overcrowd skewers - leave space between shrimp for even cooking. Thread through both the head and tail end for security.
Sauce Consistency: The peanut sauce should be pourable but not too thin. Add warm water if too thick, or more peanut butter if too thin.
Grill Temperature: Medium-high heat prevents burning while ensuring proper cooking. Shrimp cook quickly, so watch carefully to avoid overcooking.
Make-Ahead: Shrimp can be marinated up to 4 hours ahead. Cucumber salad can be made 2 hours in advance and stored refrigerated.