Thai Chili Coconut Shrimp Skewers

I made these skewers as part of a surf-n-turf meal for our daughter's recent sleepover. They combine sweet and a bit of heat with classic Thai flavors. The final touch is a dusting of coconut to add an interesting textural component.

I basically hate shellfish. I think I may have mentioned my saying about it in a previous post.
If it comes in a shell, and it ain't an egg, homey don't eat it.
-1 Carnivores 1:1
Given that, I didn't taste the final product. However, the ladies Hoovered them in minutes, and they offered great comments. I did taste the marinade and glaze and I can assure you that it would be great with chicken and fish.

1 1/2 lbs Medium shrimp (26-30 count), deveined and peeled
3/4 cup Sweetened coconut flakes

1/2 cup Sweet chili sauce (I used Mai Ploy brand)
1/3 cup Soy sauce (I used Aloha brand because it's mellow and less salty)
1/4 cup Water
1/4 cup Thai basil, chopped fine
2 Tbsp Brown sugar
1 Tbsp Chile oil (or 1/2 tsp red chile flakes and 1 tsp oil)
1 tsp Ginger, grated or minced fresh
1 tsp Garlic, grated or minced fresh
1 tsp Sesame oil
Juice of two limes

Combine all of the marinade ingredients in a small bowl, whisk very well, and let sit for at least an hour to allow the flavors to marry.

Note: If you're using wooden skewers, soak them in water for at least an hour. I like to use two skewers side-by-side to keep the shrimp from rotating when you flip them on the grill.

Put the shrimp in a gallon zip-top bag, add the marinade, shake to distribute well, then seal and refrigerate for 30 minutes.

Start your grill and prepare for direct grilling at medium-high heat (350-375º)

Drain the marinade into a small sauce pan, bring to a gentle boil over medium heat, reduce by half to make a glaze and set aside.

Skewer the shrimp so that they barely touch each other. You don't want them crammed together.

Grill each skewer for about two minutes per side, basting periodically with the glaze.

Thai Chili Coconut Shrimp Skewers

Remove the skewers from the grill, brush with the glaze, and sprinkle both sides of each with the coconut flakes.

Serve with the remaining sauce for dipping.


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Blogger Bridgier said...
I made some amazing Tom Yum Goong (hot & sour shrimp soup) this weekend. I guess if you just had the broth, there would have been more shrimp for the rest of us...
Blogger Jennifer said...
Sounds delish! I love shellfish!
Blogger kathleen said...
yum!!! can't wait to make these! Love your blog!!!!
Blogger Unknown said...
OMG this sounds wonderful! I love shrimp!!
Blogger Peggy said...
These look great! I love shrimp and the flavors of the marinade would be something I could find myself putting on a lot of things =)
Anonymous Meg said...

My boyfriend and I just graduated college and are beginners in the kitchen but this recipe made us look like a pro! We used the George Foramen (apt living = no grills allowed) and regular basil and we are blown away by how well this dish turned out! We're already planning on making this dish for our parents next weekend! We can't wait to try this marinade on chicken too! Thank you!!!
Blogger Chris said...
Thanks for thinking of others and sharing this recipe instead of being shellfish. (Your note says profanity will not be didn't say anything about horrible puns!)

The shrimp look great and the marinade sounds just perfect, I love thai flavors.
Blogger Unknown said...
Oy, that's painfully bad, Chris. Thanks, I think. :-)
Blogger T and Tea Cake said...
AAAAHH these look GOOOOOD! Too bad you would not eat them. But then, more for the others! ;)

Anonymous Abby said...
I also refuse to eat any sort of shellfish. I stumbled on your blog randomly and these look like phenomenal dish to serve my shrimp loving friends at parties. Can't wait to see what people think!

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