All, Recipes, Seafood

Sesame Shrimp Skewer with Red Thai Dipping Sauce

By Casa de Suna

Published Sep 01

There’s hardly a better party appetizer than shrimp skewers.

Easy to eat during animated conversations with a drink in hand, they’ll enhance–rather than disrupt–the flow of your evening. Our sesame-topped shrimp are stellar on their own, but do yourself a favor and make them alongside the red Thai dipping sauce for the perfect medley of Southeast Asian flavor.

How to Make It

Difficulty: Easy

Overall Time: 40 min

Prep Time: 30 min

Cook Time: 10 min

Serves: 4

Ingredients

Shrimp Skewers

1 lb (21 to 25 count) shrimp, peeled and deveined
1 tbsp black and white sesame seeds
2 tsp olive oil
½ tsp paprika
½ tsp ground coriander
¼ tsp chilli powder
½ tsp kosher salt
1 garlic clove, minced
1 large red onion, cut into 2-in pieces
1 large bell pepper, cut into 2-in pieces
2 lemons, cut into quarters
1 tbsp sesame oil

Sauce

1 cup heavy cream
1 cup coconut milk
¾ cup light soy sauce
1 ½ tbsp ground ginger
4 tsp red Thai curry paste
1 stalk lemongrass, bottom third only, tough outer layers removed, finely chopped (optional)
1 lime, juiced
½ tbsp mango chutney

Instructions

Preheat oven to 400°F. Soak eight 6-in wooden skewers in water for at least 20 minutes.
Toss shrimp with sesame seeds, olive oil, paprika, coriander, chili powder, salt and garlic in a large bowl.
Thread shrimp, lemon, onion and bell pepper onto skewers, alternating as you go.
Arrange skewers on a large baking sheet. Drizzle with sesame oil.
Bake in oven until shrimp is cooked through and vegetables have softened, 8 to 10 minutes.
Meanwhile, combine the cream, coconut milk, soy sauce, curry paste, ginger, lemongrass, lime juice and chutney in a small pot. Whisk to combine. Bring to a boil over medium heat. Then set aside to cool slightly before serving.
To serve, arrange skewers on a large platter with sauce at the side.