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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


Recipe Summary

40 mins


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

2 skewers & 1 Tbsp. sauce
216 calories; protein 25.6g; carbohydrates 11.6g; dietary fiber 0.9g; sugars 6.2g; fat 8g; saturated fat 3.7g; cholesterol 182.6mg; vitamin a iu 226.2IU; vitamin c 5.4mg; folate 24.9mcg; calcium 97.2mg; iron 1.1mg; magnesium 48.3mg; potassium 547.9mg; sodium 565.9mg; thiamin 0.1mg; added sugar 4g.

1/2 vegetable, 3 lean meat, 1 1/2 fat