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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2015


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

215.9 calories; protein 25.6g 51% DV; carbohydrates 11.6g 4% DV; exchange other carbs 1; dietary fiber 0.9g 4% DV; sugars 6.2g; fat 8g 12% DV; saturated fat 3.7g 19% DV; cholesterol 182.6mg 61% DV; vitamin a iu 226.2IU 5% DV; vitamin c 5.4mg 9% DV; folate 24.9mcg 6% DV; calcium 97.2mg 10% DV; iron 1.1mg 6% DV; magnesium 48.3mg 17% DV; potassium 547.9mg 15% DV; sodium 565.9mg 23% DV; thiamin 0.1mg 5% DV; added sugar 4g.

Reviews (1)

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