These grilled shrimp are flavorful and fresh, marinated in a light yellow curry sauce then skewered. Barbecue them outside on a warm day, or grill these tasty shrimp indoors either on a stovetop grill or in the oven. Add tomatoes and bell peppers plus steamed rice for a complete and deliciously satisfying as well as elegant Thai meal! Grilled shrimp are also excellent for a party, either as finger food or served for dinner with rice. ENJOY!
Prep Time: 30 minutes
Cook Time: 8 minutes
Ingredients:
- 1 pkg. wooden skewers
- 12-15 fresh tiger prawns, shelled (tails can be left on)
- 4 key limes (cut in half) or 1 regular lime (cut in quarters)
- Optional: red and green bell peppers, cut into strips wide enough for skewering, and 1 pkg. cherry tomatoes
- YELLOW CURRY SAUCE:
- 1/2 stalk lemon grass, sliced (with bulb and tough outer leaves removed)
- 1-2 yellow chillies, depending on desired spice level (or substitue 1-2 green or red chillies)
- 2 shallots (or 1 small cooking onion)
- 1 thumb-size piece of galangal (see Glossary) or ginger, peeled and sliced
- 3 cloves garlic
- 1 tsp. ground coriander
- 1 tsp. regular mustard
- 1/4 tsp. fresh nutmeg (or substitute cinnamon)
- 3 Tbsp. fish sauce
- 1/2 tsp. turmeric
- 1-2 tsp. brown sugar
- 1 kaffir lime leaf, snipped into small pieces with scissors (discard stem)
- 1/2 can coconut milk
Preparation:
- Place skewers in the sink and cover with water (this will prevent them from burning). Allow them to soak until you're ready to use them.
- For more information on how to buy, prepare, and cook with lemongrass, see: All About Lemongrass.
- Place curry sauce ingredients in a food processor (or blender). Process well, then do a taste test, adding a teaspoon or more fish sauce (instead of salt) if necessary.
- Stir prawns (and vegetables if using) into sauce, combining well.
- Skewer prawns (and vegetables) onto wooden skewers and set on a plate for grilling.
- Grill these shrimp outdoors on your BBQ until pink and plump, OR broil in the oven.
- If oven broiling: place skewers on a broiling pan or directly on a foil-lined baked sheet. Place on first or second highest rung of your oven.
- Set dial to "broil", watching carefully to make sure they don't burn. Turn to cook the other side after 1 minute. Continue this way until cooked. Note: prawns cook very quickly at high temperatures - 3 to 8 minutes or even less, depending on their thickness and the heat of your oven/grill. The veggies will cook equally fast.
- Serve these skewers with wedges of cut lime, or add remaining 1/2 can coconut milk to the leftover curry sauce marinade. Heat the sauce thoroughly (boiling at least 3 minutes) and serve as a dipping sauce on the side.
- For a complete meal, serve with plenty of steamed Thai jasmine-scented rice. Enjoy!
