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Shrimp Kebabs with Cilantro Dressing

shrimp kebabs with cilantro dressingLife is strange. I can’t recall the last time I made kebabs and yet in the space of two days I made two kebab dishes. I hadn’t planned it that way; it just happened. While I was food shopping the other day, not sure what I was going to make for dinner, I found myself hankering for grilled shrimp.  It was that simple, dinner was sorted but now I needed to think of a sauce that would enhance the shrimp but not overpower it. I had just passed the aisle where the cilantro (coriander) was and felt a Thai-infused dressing would be perfect for the shrimp kebabs.

I’ve made enough Thai dressings in the past to feel confident enough to massage it to my own liking. While the Thai food principles of salty (sea salt or fish sauce), sweet (cane or palm sugar), spicy (chili peppers or peppercorns), sour (lime, lemon or tamarind), bitter (bitter melon) should be taken into consideration, not all have to be used. I initially left out the fish sauce but when I did a taste test, there was something missing.  I could have added minced chili pepper but felt that might be too strong for the delicate flesh of the shrimp.  That left only one flavor…salty.  I added a tablespoon of the fish sauce and had my aha! moment

Serves 4
16 medium-sized shrimp, peeled and deveined
lime wedges
red onion, cut into chunks
red and yellow peppers, cut into chunks

kebab ingredientsCilantro Dressing –
1 1/2 cups loose cilantro leaves (some stems are ok)
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/2 cup olive oil
1 tablespoon lime juice
1 teaspoon ground cumin
1 tablespoon fish sauce

To make the dressing, using a hand blender, whiz all ingredients until smooth. Lightly coat shrimp with the cilantro dressing (you don’t need all of the dressing) and refrigerate for 20 minutes.

shrimp kebab collagePreheat barbeque to medium-high.  Thread 4 shrimp onto each skewer using onion, lime wedges and pepper chunks as separators.  Grill shrimp until pink on the outside and opaque in the center, about 4 minutes per side.  Squeeze the lime wedges over the shrimp.  Grilling the lime brings out a sweeter taste. Serve with a side of the cilantro dressing.

The Culinary Chase’s Note: Use the dressing recipe as a guide and let your taste buds do the talking. Enjoy!

Shrimp Kebabs with Cilantro Dressing
 
Prep time
Cook time
Total time
 
Author:
Recipe type: seafood kebab
Serves: 4
Ingredients
  • 16 medium-sized shrimp, peeled and deveined
  • lime wedges
  • red onion, cut into chunks
  • red and yellow peppers, cut into chunks
  • Cilantro Dressing -
  • 1½ cups loose cilantro leaves (some stems are ok)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • ½ cup olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • 1 tablespoon fish sauce
Instructions
  1. To make the dressing, using a hand blender, whiz all ingredients until smooth. Lightly coat shrimp with the cilantro dressing (you don’t need all of the dressing) and refrigerate for 20 minutes.
  2. Preheat barbeque to medium-high. Thread 4 shrimp onto each skewer using onion, lime wedges and pepper chunks as separators. Grill shrimp until pink on the outside and opaque in the center, about 4 minutes per side. Squeeze the lime wedges over the shrimp. Grilling the lime brings out a sweeter taste. Serve with a side of the cilantro dressing.
  3. The Culinary Chase’s Note: Use the dressing recipe as a guide and let your taste buds do the talking. Enjoy!

 

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