Ingredients with Measurements:
- 1 pound of large shrimp, peeled and deveined
- 1/4 cup of fermented shrimp paste
- 2 tablespoons of vegetable oil
- 1 tablespoon of honey
- 1 tablespoon of lime juice
- 1 teaspoon of garlic powder
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Skewers
Step-by-step instructions:
1. In a bowl, mix together the fermented shrimp paste, vegetable oil, honey, lime juice, garlic powder, salt, and pepper.
2. Add the shrimp to the bowl and toss to coat evenly. Let the shrimp marinate for at least 30 minutes.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the shrimp onto skewers, leaving a little space between each shrimp.
5. Grill the shrimp skewers for 2-3 minutes per side, or until the shrimp are pink and slightly charred.
6. Remove the shrimp skewers from the grill and let them rest for a few minutes before serving.
Time:
Preparation time: 35 minutes
Cooking time: 6 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 8g
Carbohydrates: 5g
Protein: 21g
Substitutions for ingredients:
- Fermented shrimp paste can be substituted with fish sauce or soy sauce.
- Vegetable oil can be substituted with any neutral oil.
- Honey can be substituted with maple syrup or agave nectar.
- Lime juice can be substituted with lemon juice or rice vinegar.
- Garlic powder can be substituted with fresh minced garlic.
Variations:
- Add chopped fresh herbs like cilantro or basil to the marinade for extra flavor.
- Use different types of seafood like scallops or squid instead of shrimp.
- Add diced pineapple or mango to the skewers for a tropical twist.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overcook the shrimp or they will become tough and rubbery.
- Serve the grilled shrimp skewers with a side of rice and steamed vegetables for a complete meal.
Storage instructions:
Leftover grilled shrimp can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the grilled shrimp, place them in a skillet over medium heat and cook for 2-3 minutes, or until heated through.
Presentation ideas:
Arrange the grilled shrimp skewers on a platter and garnish with lime wedges and chopped herbs.
Garnishes:
Lime wedges and chopped herbs like cilantro or basil.
Pairings:
Serve the grilled shrimp skewers with a side of rice and steamed vegetables. Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Coconut rice
- Grilled vegetables
- Stir-fried noodles
Troubleshooting advice:
- If the shrimp are sticking to the grill, brush them with a little oil before grilling.
- If the shrimp are not cooking evenly, make sure they are all the same size and adjust the cooking time accordingly.
Food safety advice:
- Make sure the shrimp are fully cooked before serving.
- Keep raw shrimp separate from other foods to prevent cross-contamination.
- Wash your hands and all surfaces that come into contact with raw shrimp.
Food history:
Fermented shrimp paste is a popular ingredient in Southeast Asian cuisine, particularly in Thai and Vietnamese dishes.
Flavor profiles:
Salty, umami, sweet, tangy, and slightly spicy.
Serving suggestions:
Serve the grilled shrimp skewers as an appetizer or main course.
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Region: Thai