Spicy Asian Shrimp Skewers
Recipe: #18273
March 28, 2015
Categories: Shrimp, Appetizers, Asian, Birthday, Fathers Day, Game/Sports Day, Halloween, July 4th Labor Day, Mothers Day, Picnic, Potluck, Marinate, Oven Roast, Gluten-Free, No Eggs, Non-Dairy, Spicy, more
"The spicy skewers have just the right amount of heat for us, if you are not a fan of heat just tone down the amount of Sriracha sauce."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (66.1 g)
- Calories 69
- Total Fat - 2.3 g
- Saturated Fat - 0.3 g
- Cholesterol - 71.4 mg
- Sodium - 334.8 mg
- Total Carbohydrate - 4.1 g
- Dietary Fiber - 0.1 g
- Sugars - 3 g
- Protein - 7.8 g
- Calcium - 34.1 mg
- Iron - 0.2 mg
- Vitamin C - 0.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Mix all the ingredients together in a bowl and refrigerate for 4 to 6 hours, stirring every half hour.
Step 2
Place the shrimp on 8 skewers.
Step 3
Place on a foil lined rimmed baking sheet that has been coated with non-stick spray
Step 4
Cook for 10 to 15 minutes until heated through.
Step 5
Serve over cooked rice.
Step 6
Enjoy!
Tips
- 8 skewers
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to buy medium-sized cooked shrimp for this recipe.
- If you don't like spicy food, you can reduce the amount of Sriracha sauce used.
- Garlic: Shallots - Shallots are milder than garlic and will provide a slightly sweet flavor to the skewers. This will help to balance out the heat from the Sriracha sauce.
- Orange Marmalade: Apricot Jam - Apricot jam will provide a sweeter flavor than marmalade, and will also help to balance out the heat from the Sriracha sauce.
Honey-Lime Shrimp Skewers Mix together the garlic, orange marmalade, sesame oil, ginger, and 2 tablespoons of honey and 1 tablespoon of lime juice in a bowl. Refrigerate for 4 to 6 hours, stirring every half hour. Place the shrimp on 8 skewers and place on a foil-lined rimmed baking sheet that has been coated with non-stick spray. Cook for 10 to 15 minutes until heated through. Serve over cooked rice and enjoy!
Coconut Rice - This fragrant, creamy dish is the perfect accompaniment to the spicy Asian Shrimp Skewers. The mild coconut flavor pairs nicely with the heat of the shrimp and the sweetness of the orange marmalade. Plus, it's a great way to add an extra layer of flavor to your meal!
Stir-Fried Asparagus: This simple yet flavorful side dish is the perfect companion to the Coconut Rice and Asian Shrimp Skewers. The crunchy texture of the asparagus complements the creamy rice, while the sweetness of the asparagus is a great contrast to the heat of the shrimp. Plus, it's a great way to add a healthy vegetable to the meal!
FAQ
Q: How long should I marinate the shrimp?
A: You should marinate the shrimp for at least 4 to 6 hours, stirring every half hour. This will ensure the flavors are fully absorbed into the shrimp.
Q: What kind of marinade should I use?
A: You can use any type of marinade you like. Try using a combination of olive oil, lemon juice, garlic, herbs, and spices for a flavorful marinade.
2 Reviews
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Fun facts:
Sriracha sauce, the main ingredient of this recipe, is a type of hot sauce that originated from Thailand. It was created by the company, Huy Fong Foods, founded by David Tran, a Vietnamese immigrant in 1980.
Orange marmalade, another ingredient of this recipe, was originally a Scottish invention. It was popularized by the famous Scottish poet, Robert Burns, who wrote a poem about it in 1785.