Thai Shrimp Kabobs with Hot Ginger Sauce
Fire up the grill and transport your taste buds to Southeast Asia with these Thai Shrimp Kabobs with Hot Ginger Sauce. Juicy shrimp, sweet pineapple, and vibrant red bell peppers are threaded onto skewers and marinated in an irresistible blend of creamy coconut milk, tangy lime juice, and a kick of fresh ginger and red chili flakes. The kabobs are basted with a rich, flavorful hot ginger sauce as they cook to perfection, infusing every bite with zesty, savory goodness. Quick to prepare and packed with bold Thai-inspired flavors, this recipe makes an ideal centerpiece for summer cookouts or weeknight dinners. Garnish with fresh cilantro and serve with extra sauce for dipping to elevate this dish to true restaurant-quality status. Perfectly grill-marked and bursting with tropical flair, these kabobs will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 1 lb Large shrimp, peeled and deveined
- 1 large Red bell pepper, cut into 1-inch chunks
- 1.5 cups Pineapple chunks, fresh or canned
- 0.5 cup Coconut milk
- 2 tbsp Soy sauce
- 2 tbsp Lime juice, freshly squeezed
- 1 tbsp Brown sugar
- 2 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 0.5 tsp Red chili flakes
- 1 tbsp Vegetable oil
- 1 tsp Sesame oil
- 2 tbsp Fresh cilantro leaves, chopped (optional, for garnish)
- 8 pieces Wooden skewers, soaked in water for 30 minutes
Instructions
In a medium mixing bowl, combine coconut milk, soy sauce, lime juice, brown sugar, minced garlic, grated ginger, and red chili flakes. Mix thoroughly to create the marinade.
Reserve 1/4 cup of the marinade and set aside for basting.
Add the shrimp to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes (or up to 1 hour) to let the flavors meld.
While the shrimp marinates, prepare the skewers. Alternate threading shrimp, red bell pepper chunks, and pineapple pieces onto each skewer until all ingredients are used, starting and ending with shrimp if possible.
Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
In a small saucepan, heat the reserved marinade with vegetable oil and sesame oil over low heat to create the hot ginger sauce. Stir occasionally and cook for 2-3 minutes until slightly thickened. Remove from heat and set aside.
Place the assembled skewers on the preheated grill. Cook for 2-3 minutes per side, basting with the hot ginger sauce as they cook, until shrimp are opaque and fully cooked through.
Remove the kabobs from the grill and transfer them to a serving platter. Garnish with chopped cilantro, if desired.
Serve the Thai shrimp kabobs hot with any remaining hot ginger sauce on the side for dipping.
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 1691 mg | 74% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 59.2 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2205 mg | 47% | |
*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.
