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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


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


  • 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
  1. Preheat oven to 400°F. Soak eight 6-in wooden skewers in water for at least 20 minutes.
  2. Toss shrimp with sesame seeds, olive oil, paprika, coriander, chili powder, salt and garlic in a large bowl.
  3. Thread shrimp, lemon, onion and bell pepper onto skewers, alternating as you go.
  4. Arrange skewers on a large baking sheet. Drizzle with sesame oil.
  5. Bake in oven until shrimp is cooked through and vegetables have softened, 8 to 10 minutes.
  6. 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.
  7. To serve, arrange skewers on a large platter with sauce at the side.
Sesame Shrimp Skewer with Red Thai Dipping Sauce
Sesame Shrimp Skewer with Red Thai Dipping Sauce

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