Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons fresh galangal, grated
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
- 1 teaspoon garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- Bamboo skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a small bowl, whisk together the galangal, lime juice, honey, soy sauce, fish sauce, vegetable oil, garlic, red pepper flakes, and salt.
2. Thread the shrimp onto the soaked bamboo skewers.
3. Brush the shrimp skewers with the marinade and let them marinate for 30 minutes.
4. Preheat the grill or grill pan to medium-high heat.
5. Grill the shrimp skewers for 2-3 minutes per side, or until they are pink and cooked through.
6. Serve hot with additional lime wedges and cilantro, if desired.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes
Cooking time: 6 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 170
Fat: 5g
Carbohydrates: 13g
Protein: 20g
Sodium: 1050mg
Sugar: 11g
Substitutions for ingredients:
- If you can't find galangal, you can use ginger instead.
- If you don't have fish sauce, you can use oyster sauce or Worcestershire sauce instead.
- If you don't have honey, you can use brown sugar or maple syrup instead.
Variations:
- You can use chicken or beef instead of shrimp.
- You can add vegetables to the skewers, such as bell peppers, onions, or zucchini.
- You can serve the skewers with a dipping sauce, such as sweet chili sauce or peanut sauce.
Tips and tricks:
- Soak the bamboo skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.
- Don't overcook the shrimp, or they will become tough and rubbery.
- If you're using wooden skewers, make sure to oil them before threading the shrimp onto them to prevent sticking.
Storage instructions:
Leftover shrimp skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the shrimp skewers, place them on a baking sheet and bake them in a preheated 350°F oven for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the shrimp skewers on a platter and garnish with lime wedges and cilantro.
Garnishes:
Lime wedges and cilantro
Pairings:
- Serve the shrimp skewers with a side of rice or noodles.
- Pair them with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Noodles
Troubleshooting advice:
- If the shrimp are sticking to the grill, brush them with a little bit of oil before grilling.
- If the shrimp are overcooked, reduce the cooking time or lower the heat on the grill.
Food safety advice:
- Make sure to properly handle and cook the shrimp to prevent foodborne illness.
- Always wash your hands and cooking surfaces before and after handling raw shrimp.
Food history:
Galangal is a root that is commonly used in Southeast Asian cuisine, particularly in Thai and Indonesian dishes. It has a spicy, citrusy flavor and is often used in curries and marinades.
Flavor profiles:
The galangal-lime marinade gives the shrimp skewers a spicy, tangy flavor with a hint of sweetness.
Serving suggestions:
These shrimp skewers make a great appetizer or main dish for a summer barbecue or dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai