There’s something magical about letting quality ingredients speak for themselves. These skewers balance precise technique with bold yet subtle flavors — perfect for summer gatherings or elevated weeknight cooking.
🔥 WHAT YOU’LL LEARN 🔥
– How to grill shrimp to smoky, juicy perfection
– Creating a bright citrus-lemongrass vinegar mist that cuts through richness
– Crafting a cooling coconut herb sauce that balances every bite
– Pro techniques for restaurant quality results at home
This dish thrives on beautiful contrasts: hot shrimp against cool cream, charred vegetables with tender textures, tangy brightness cutting through sweet seafood. Make components ahead for easy entertaining or pull it all together in under 30 minutes.
👨🍳 FULL RECIPE BELOW 👨🍳
00:00 Introduction
00:10 Make the Citrus-Vinegar Mist
00:38 Prep and Assemble the Skewers
01:43 Make the Herbed Coconut Cream:
02:30 Grill the Skewers
03:20 Assemble and Serve
LINK TO RECIPE: https://hecooks.co/grilled-shrimp-skewers-with-citrus-vinegar-mist-and-herbed-coconut-cream/
How are you adapting this recipe? What’s local to you? Share your versions in the comments!
🎶 Music: “Say My Name (feat. Zyra) [Kastle Remix]” by ODESZA
🎧 Remix by Kastle – All rights belong to the original artists.
INGREDIENTS
For the Skewers:
2 pounds shrimp (16/20 count), peeled and deveined
5 Indian eggplants, sliced
2 cups cherry tomatoes
1 pound shishito peppers
2 large carrots, peeled and cut into sticks
2 tablespoons avocado oil
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon coriander
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
bamboo skewers
For the Citrus-Vinegar Spritz:
1⁄2 cup white wine vinegar
1 lime, zested
1 lemon, zested
1 dried shiitake mushroom
1 stalk of lemongrass, trimmed and smashed
For the Herbed Coconut Cream:
1⁄2 cup sour cream
1⁄2 cup coconut cream
2 cloves of garlic
1 tablespoon ginger, freshly grated
1 lime, juiced
1 tablespoon fish sauce
1 tablespoon sambal oelek
3-4 sprigs of cilantro
3-4 sprigs of mint
3-4 sprigs of basil
to taste, salt and ground black pepper
DIRECTIONS
1. Make the Citrus-Vinegar Mist:
Combine white wine vinegar, lime zest, lemon zest, lemongrass, and shiitake mushroom in a jar. Seal and refrigerate for 2–3 days to let flavors develop. Strain into a fine-mist spray bottle before use.
2. Prep and Assemble the Skewers:
Combine the shrimp, eggplant, tomatoes, shishito peppers, and carrots in a large mixing bowl. Drizzle with avocado oil, then sprinkle over paprika, cumin, coriander, salt, and pepper. Toss everything gently to coat evenly. Thread onto skewers, alternating shrimp with the vegetables for a good mix of color and size.
3. Make the Herbed Coconut Cream:
Combine sour cream, coconut cream, garlic, ginger, lime juice, fish sauce, sambal oelek, and fresh herbs in a food processor or blender. Blend until completely smooth. Season with salt and ground black pepper to taste. Cover and refrigerate until ready to serve.
4. Grill the Skewers:
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates or pan. Place skewers on the grill. Grill 2–3 minutes per side. While grilling, lightly spritz the skewers with the citrus vinegar mist. Flip and repeat after turning. Once grilled, spritz one final time just off the heat to brighten everything up.
5. Serve:
Drizzle the chilled herbed coconut cream over the skewers, or serve it on the side as a dipping sauce. Garnish with extra herbs, lime wedges, or crispy shallots for crunch. Serve immediately.
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