Thai Shrimp Kabobs With Hot Ginger Sauce Recipe

"Adapted from a pamphlet of seafood appetizers I found tucked into one of my sister's cookbooks, with a couple changes. This dish may be prepared ahead and refrigerated, then grilled just before serving (or broil in oven if grill not available); sauce can be prepared ahead and reheated. Serve as an appetizer OR on a bed of rice as an entree, with small dishes of condiments (chopped peanuts, chopped scallions, coconut, etc.) to sprinkle on it. Preparation time does not include marinating time."

Original is 6 servings

Metric US

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Nutritional

Serving Size: 1 (221.5 g)
Calories 307.7
Total Fat - 19.9 g
Saturated Fat - 1.5 g
Cholesterol - 190.4 mg
Sodium - 2379.2 mg
Total Carbohydrate - 12.4 g
Dietary Fiber - 1 g
Sugars - 5.3 g
Protein - 22.5 g
Calcium - 95.3 mg
Iron - 0.6 mg
Vitamin C - 9 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Combine marinade ingredients in a ceramic or glass bowl.

Step 2

Stir in shrimp, cover and refrigerate at least 3 hours.

Step 3

Thread shrimp on skewers and grill just until opaque (about 5 minutes).

Step 4

To make sauce, combine apricot preserves, 1-4 tablespoons soy sauce, lemon juice and 1/2 teaspoon grated ginger in a small saucepan; bring to a boil.

Step 5

Dissolve cornstarch in orange juice and add to apricot mixture.

Step 6

Stir just until sauce thickens.

Step 7

Serve sauce hot with shrimp.

Tips

No special items needed.

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.

Tips for selecting ingredients

Be sure to buy large shrimp for this recipe, as smaller shrimp will not hold up as well when grilled.
Fresh ginger is best for this recipe, but you can substitute ground ginger if necessary.

Ingredient substitutions

Coconut oil can be substituted for the canola oil or peanut oil in the marinade. This substitution will give the marinade a more tropical flavor, and add a hint of sweetness to the dish.
Agave syrup can be substituted for the apricot preserves in the Hot Ginger Sauce. This substitution will make the sauce slightly sweeter and less acidic, while still providing a hint of fruity flavor.

Variations

Thai Coconut Shrimp Kabobs Replace the oil in the marinade with coconut milk and add 1/4 cup of chopped cilantro. Replace the apricot preserves in the sauce with mango chutney and add 1/4 teaspoon of ground cumin.

Serve with

Coconut Rice - This fragrant coconut rice is the perfect accompaniment to the Thai Shrimp Kabobs With Hot Ginger Sauce. The creamy coconut flavor pairs perfectly with the sweet and spicy flavors of the kabobs and sauce. It's a wonderful combination that will leave your guests wanting more!

Spicy Thai Mango Salad: This spicy Thai mango salad is the perfect complement to the Coconut Rice and Thai Shrimp Kabobs. The sweet and spicy flavors of the salad will balance out the creamy coconut rice and the hot ginger sauce of the kabobs. The combination of flavors will tantalize your taste buds and leave your guests wanting more!

FAQ

Q: How do you prepare the shrimp?

A: Combine the marinade ingredients in a ceramic or glass bowl, then stir in the shrimp. Cover and refrigerate for at least 3 hours, then thread the shrimp onto skewers and grill until opaque (about 5 minutes).

Q: What other ingredients can be added to the marinade?

A: The marinade can be customized to your tastes, but some common additions include garlic, fresh herbs, lemon juice, and hot sauce.

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Fun facts:

Fun Fact 1: The use of ginger in cooking has been documented for over 2,000 years, with the earliest known recipes found in China. In the Middle Ages, ginger was believed to have magical properties and was used to ward off evil spirits.

Fun Fact 2: The ancient Greeks and Romans used ginger in many of their dishes, and it was a popular ingredient in Middle Eastern cuisine. In the 16th century, Queen Elizabeth I was known to enjoy dishes prepared with ginger and even served it to her courtiers.