Thai Seafood Kabobs with Spicy Peanut Rice
Elevate your next dinner with these vibrant Thai Seafood Kabobs with Spicy Peanut Rice—a perfect fusion of bold flavors and wholesome ingredients. Succulent shrimp, tender scallops, and buttery salmon are marinated in a harmonious blend of coconut milk, soy sauce, and lime juice, then grilled to perfection alongside crisp bell peppers and sweet red onions. Paired with creamy jasmine rice infused with a spicy peanut sauce and topped with crunchy roasted peanuts, this dish delivers a delightful balance of sweet, savory, and tangy flavors. Perfect for summer grilling or an exotic weeknight meal, these kabobs are easy to make and as visually stunning as they are delicious. Garnished with fresh cilantro and scallions, it’s a Thai-inspired recipe that will dazzle your taste buds!
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Recipe Information
Ingredients
- 1 pound Shrimp
- 0.5 pound Scallops
- 0.5 pound Salmon fillet
- 2 large Bell peppers
- 1 large Red onion
- 0.25 cup Coconut milk
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 1 tablespoon Fish sauce
- 1 tablespoon Brown sugar
- 3 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 2 cups Jasmine rice
- 2.5 cups Chicken broth
- 0.25 cup Peanut butter
- 1 tablespoon Sriracha
- 0.25 cup Roasted peanuts, chopped
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 8 Skewers
- 2 tablespoons Chopped scallions (for garnish)
Instructions
Soak wooden skewers in water for at least 30 minutes if using wooden ones to prevent burning.
Cut the salmon into 1-inch cubes and pat the shrimp and scallops dry with paper towels.
Chop the bell peppers and red onion into 1-inch pieces for skewering.
In a medium bowl, whisk together coconut milk, soy sauce, lime juice, fish sauce, brown sugar, minced garlic, and grated ginger to create the marinade.
Add the seafood to the marinade and toss to coat. Cover and refrigerate for 15-20 minutes.
Meanwhile, in a medium saucepan, bring the chicken broth to a boil. Add the jasmine rice, reduce heat to low, cover, and simmer for 15 minutes or until cooked.
While the rice cooks, preheat a grill or grill pan to medium-high heat and lightly brush with vegetable oil.
Thread the marinated seafood, bell peppers, and red onions onto the soaked skewers, alternating between seafood and vegetables.
Grill the kabobs for 2-3 minutes on each side or until the seafood is cooked through and slightly charred. Remove from heat and set aside.
In a small saucepan over low heat, whisk together peanut butter, sriracha, and 2 tablespoons of warm water until smooth. Stir the peanut mixture into the cooked jasmine rice until evenly coated.
Plate the spicy peanut rice, top with the grilled seafood kabobs, and garnish with chopped roasted peanuts, fresh cilantro, and scallions.
Serve immediately and enjoy!
Nutrition Facts
Calories |
4385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.6 g | 278% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 47.9 g | ||
| Cholesterol | 1260 mg | 420% | |
| Sodium | 12042 mg | 524% | |
| Total Carbohydrate | 282.0 g | 103% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 61.2 g | ||
| Protein | 336.2 g | 672% | |
| Vitamin D | 31.5 mcg | 158% | |
| Calcium | 781 mg | 60% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 6832 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
