Try this Thai shrimp skewer recipe alongside quinoa and stir-fried broccoli or double or triple the recipe and serve the kebabs as a party appetizer. Source: EatingWell Magazine, March/April 2015

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Position oven rack 3 to 4 inches from the broiler; preheat broiler to high. Line a baking sheet with foil.

  • Heat curry paste in a small saucepan over medium heat for 1 minute. Stir in coconut milk, honey and fish sauce and cook, stirring frequently, until reduced to about 1/2 cup, about 15 minutes.

  • Transfer 1/4 cup of the sauce to a large bowl (reserve remaining sauce for dipping). Stir in oil, lime juice, pepper and salt. Add shrimp, mushrooms and scallions; stir to combine. Thread shrimp, mushrooms and scallions onto eight 10- to 12-inch skewers and place on the prepared baking sheet.

  • Broil until the shrimp are cooked through, 2 to 3 minutes per side. Serve with the reserved sauce.


Equipment: Eight 10- to 12-inch skewers

Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply shake until smooth.

Nutrition Facts

216 calories; 8 g total fat; 3.7 g saturated fat; 183 mg cholesterol; 566 mg sodium. 548 mg potassium; 11.6 g carbohydrates; 0.9 g fiber; 6 g sugar; 25.6 g protein; 226 IU vitamin a iu; 5 mg vitamin c; 25 mcg folate; 97 mg calcium; 1 mg iron; 48 mg magnesium; 4 g added sugar;

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Rating: 3 stars
With all the Thai ingredients I was disappointed that it didn't have more flavor. Read More