Notes: Instead of spice paste, you can use 1/4 cup prepared Thai red curry paste. You will need about 24 thin wood or metal skewers; if using wood skewers, soak them in water at least 30 minutes just before using. Up to 1 day ahead, coat shrimp with spice mixture and thread onto skewers; wrap airtight and chill.

Chef Lother Arsana
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix spice paste, tomato paste, and lemon juice. Coat shrimp with mixture.

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  • Lay 2 or 3 shrimp flat, parallel to each other, and run 2 skewers about 1 inch apart through center of shrimp. Repeat to skewer remaining shrimp.

  • Lay shrimp on a lightly oiled grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning occasionally, until shrimp are opaque but moist-looking in center of thickest part (cut to test), 5 to 6 minutes. Serve hot or at room temperature.

Source

The Grand Hyatt, Bali

Nutrition Facts

77 calories; calories from fat 21%; protein 12g; fat 1.8g; saturated fat 0.3g; carbohydrates 2.8g; fiber 0.2g; sodium 109mg; cholesterol 86mg.
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