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
- 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
- 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
- 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.