ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Thai Shrimp Kebabs with Thai Herb Dipping Sauce

Main Dishes - Fish, Shellfish
THAI SHRIMP KEBABS

2 Tbsp. unsweetened coconut milk
1 Tbsp. fish sauce
1 Tbsp. sweet chili sauce
1 1/4 lbs. large shrimp, peeled and deveined
2 ripe star fruit, cut into 1/4-inch slices
5 scallions, trimmed and cut into 2-inch lengths
1/2 cup Thai Herb Dipping Sauce (recipe follows)

Prepare a charcoal fire or preheat gas grill or preheat grill pan.

In a medium bowl, combine coconut milk, fish sauce and chili sauce. Add shrimp and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.

WHEN READY TO COOK:
Thread shrimp, star fruit and scallions alternating onto 4 or 8 skewers, leaving a little space between ingredients. Discard marinade.

Using a barbecue brush, coat the grill rack lightly with oil (or grill pan). Grill kebabs, turning occasionally, until shrimp are firm and pink, about 3 minutes per side. Serve immediately.

THAI HERB DIPPING SAUCE
Makes 1/2 cup (0 fat per tablespoon)

1/4 cup rice wine vinegar
1 Tbsp. minced fresh mint
1 Tbsp. minced fresh cilantro
1 Tbsp. minced fresh basil
1 tsp. fresh lime juice
1 tsp. granulated sugar
1/2 tsp. salt
1/8 tsp. ground cayenne pepper

In a small bowl, combine all ingredients. Let stand at room temperature for 30 minutes.

Makes 4 servings
The kebabs are 4 grams of fat per serving (with sauce).

Source: Eating Well magazine, 1997
From: Risa G
MsgID: 3158043
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Any Recipe Can Happen Thursday - 04-23-1...
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
More recipes:

Shrimp on the Barbie
"All the juices and oils from the chorizo ooze out while cooking, leaving the shrimp succulent and spicy." - From: Grill!
"For those of us who appreciate the good old-fashioned shrimp cocktail, redolent with horseradish, here is a grilled version that is guaranteed to please." - From: Rao's On the Grill
"I first made this dish when I was the executive chef of Taboo Restaurant in Toronto in the early 1990s..." - From: Recipes in Wine Country
"Lemongrass is widely available at Asian markets, but if you can't find lemongrass, skewer the shrimp and scallops with wooden or metal skewers." - From: Skewer It!
From: Olive Garden
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Thai Shrimp Kebabs with Thai Herb Dipping Sauce
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!