Recipes
Thai Shrimp Skewers with Coconut Lime Dipping Sauce
Serves 4
| Prep Time: 10 mins
| Cook Time: 5 mins
| Total Time: 35 mins
Discover The Recipe
You can never have enough easy, tasty weeknight recipes at hand. And this Thai Shrimp Skewers with coconut lime dipping sauce is a perfect recipe for busy nights where you want a healthy but flavor-packed meal. Using common supermarket ingredients and our Kaffir Lime spice, we can create a unique marinade that transforms shrimp skewers (or really any protein) into an exotic meal.
This month we're excited to send you pure Thai Kaffir Lime Leaf powder. Kaffir Lime is distinct from your typical lime tree and produces leaves that are commonly used in Thai cuisine to flavor the dish (almost as we use Bay Leaf in Western cuisine). Kaffir limes (the fruit) are extremely bitter and are not consumed but rather typically used in household cleaning products. But the leaves have a wonderful and unique citrus flavor that add a touch of Southeast Asia to any dish. Kaffir lime leaf is an ingredient that can be used in myriad ways, from sprinkling on yogurt or desserts, to adding to soups, curries, and on fish. It has a powerful lime flavor so start with just a 1/2 teaspoon and tasting before adding more.
Ingredients
1/2 tsp Piquant Post Kaffir Lime powder
2 tbsp soy sauce (or coconut liquid aminos)
1/2 tsp chili flake (optional)
2 cloves of garlic, minced
1 Tbsp fresh ginger, minced
1 Tbsp rice wine vinegar (or apple cider vinegar)
1/2 lb shrimp, shelled & deveined
1 tsp Kosher salt (optional)
1 tsp olive oil
lime wedges
1/4 cup coconut cream (**see note)
1/4 tsp Piquant Post Kaffir Lime powder
1/2 tsp soy sauce (or coconut liquid aminos)
1/2 tsp rice wine vinegar
1 tsp cilantro, finely chopped
1/2 tsp fish sauce
1 tsp scallions, sliced
Notes
**Note: Make your own coconut cream from a can of full fat coconut milk. Place unopened can in fridge for 1-2 hours or in freezer for 20 mins. This causes cream to fully separate from coconut water. Open can and scoop off coconut cream (which will rise to the top). Heat cream in microwave for 15 secs to soften so you can whisk. You can save any leftover dipping sauce in the fridge for up to 3 days.
Alternate adding fresh veggies like red bell pepper, onion with the shrimp on the skewers for a more westernized "kabob" taste.
Serve shrimp skewers with rice and roasted veggies for a complete meal.
Time saving tip! Buy pre-cleaned shrimp if possible, which are already peeled and deveined.
If you're using wooden skewers and grilling, be sure to soak them in tall pitcher (or long plastic container) of water to prevent the wood from burning or catching fire.
Optional ingredients add a little character and flavor but don't sweat it if you don't have them.
Instructions
First, prep all fresh ingredients and set aside. In a large mixing bowl, add all Thai Shrimp Marinade ingredients except shrimp. Whisk together until combined. Next, add shrimp and toss to coat. Set aside to marinate for 20 mins.
Next, make Coconut Lime dipping sauce. Add all dipping sauce ingredients (except cilantro and scallions) in a medium mixing bowl and whisk to combine.
Skewer shrimp. Heat a large non-stick pan or cast-iron skillet on Med-High heat. Add oil and sear shrimp on each side for 2 mins or until bright pink. (shrimp can also be grilled. Use shell-on shrimp or cook indirectly on a rack where the shrimp wont stick to the grill)
Garnish with cilantro and scallions. Serve Thai shrimp skewers with lime wedges and coconut lime dipping sauce.
Alternatives & Substitutions
If you can't eat shrimp or prefer an alternative protein, you can basically skewer and cook your favorite protein (tofu, chicken, pork) or just make veggie skewers with mushrooms, red bell pepper, onion, and (sweet)potatoes.
Kaffir Lime is an essential Thai ingredient. Use it to sprinkle over just about anything where you want the distinct Thai-lime flavor: salads / dressings, roasted veggies, curries, soups, and stews, cocktails and especially desserts (sticky rice, ice cream, fruit cups, or yogurt).
Try kaffir lime powder on our Thai sticky rice with mango dessert recipe.
Make these lovely, school-night friendly Thai Meatballs.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Thai Shrimp Skewers with Coconut Lime Dipping Sauce
Ingredients
1/2 tsp Piquant Post Kaffir Lime powder
2 tbsp soy sauce (or coconut liquid aminos)
1/2 tsp chili flake (optional)
2 cloves of garlic, minced
1 Tbsp fresh ginger, minced
1 Tbsp rice wine vinegar (or apple cider vinegar)
1/2 lb shrimp, shelled & deveined
1 tsp Kosher salt (optional)
1 tsp olive oil
lime wedges
1/4 cup coconut cream (**see note)
1/4 tsp Piquant Post Kaffir Lime powder
1/2 tsp soy sauce (or coconut liquid aminos)
1/2 tsp rice wine vinegar
1 tsp cilantro, finely chopped
1/2 tsp fish sauce
1 tsp scallions, sliced
Instructions
First, prep all fresh ingredients and set aside. In a large mixing bowl, add all Thai Shrimp Marinade ingredients except shrimp. Whisk together until combined. Next, add shrimp and toss to coat. Set aside to marinate for 20 mins.
Next, make Coconut Lime dipping sauce. Add all dipping sauce ingredients (except cilantro and scallions) in a medium mixing bowl and whisk to combine.
Skewer shrimp. Heat a large non-stick pan or cast-iron skillet on Med-High heat. Add oil and sear shrimp on each side for 2 mins or until bright pink. (shrimp can also be grilled. Use shell-on shrimp or cook indirectly on a rack where the shrimp wont stick to the grill)
Garnish with cilantro and scallions. Serve Thai shrimp skewers with lime wedges and coconut lime dipping sauce.
Notes
**Note: Make your own coconut cream from a can of full fat coconut milk. Place unopened can in fridge for 1-2 hours or in freezer for 20 mins. This causes cream to fully separate from coconut water. Open can and scoop off coconut cream (which will rise to the top). Heat cream in microwave for 15 secs to soften so you can whisk. You can save any leftover dipping sauce in the fridge for up to 3 days.
Alternate adding fresh veggies like red bell pepper, onion with the shrimp on the skewers for a more westernized "kabob" taste.
Serve shrimp skewers with rice and roasted veggies for a complete meal.
Time saving tip! Buy pre-cleaned shrimp if possible, which are already peeled and deveined.
If you're using wooden skewers and grilling, be sure to soak them in tall pitcher (or long plastic container) of water to prevent the wood from burning or catching fire.
Optional ingredients add a little character and flavor but don't sweat it if you don't have them.
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