Thai shrimp and pumpkin skewers
Thai shrimp and pumpkin skewers offer a delightful combination of sweet pumpkin and succulent shrimp, enhanced by a tangy lime marinade, fresh basil, and a hint of heat from red chili peppers. This dish is ideal for grilling, making it perfect for summer gatherings or a cozy dinner at home.
Cook time 5 min
Prep time 30 min
Ingredients:
6 cups pumpkin12 oz shrimps
1 lime
1 tbsp lime juice
2 tsp brown sugar
1 tbsp fish sauce
2 red hot chili peppers
1/2 cup basil leaves
Embark on a culinary adventure with our Thai Shrimp and Pumpkin Skewers recipe. This vibrant and flavorful dish combines the sweetness of pumpkin with the savory taste of shrimp, all enhanced by tangy lime juice, aromatic basil, and a touch of heat from red chili peppers. Perfect for a summer barbecue or a delightful dinner at home, these skewers are sure to tantalize your taste buds.
Instructions:
- Peel and dice the pumpkin into 1-inch cubes, making sure they are all roughly the same size for even cooking.
- Peel and devein the shrimp if not already done. Ensure they are rinsed and patted dry.
- Finely slice the red hot chili peppers.
- Zest and juice the lime, setting both aside.
- In a large bowl, combine the lime zest, lime juice, brown sugar, and fish sauce. Stir until the sugar is fully dissolved.
- Add the finely sliced chili peppers to the marinade, mixing well.
- Add the shrimp to the bowl with the marinade, stirring to coat each piece evenly.
- Transfer the shrimp to a separate plate or bowl, leaving some marinade behind for the pumpkin.
- Add the pumpkin cubes to the remaining marinade, ensuring all pieces are well-coated. Allow both the shrimp and pumpkin to marinate for at least 15-20 minutes.
- If using bamboo skewers, soak them in water for about 20-30 minutes to prevent them from burning during grilling.
- Preheat your grill or grill pan to medium-high heat.
- Thread the pumpkin cubes and shrimp onto the skewers, alternating between the two. Ensure you leave enough space at the ends to handle the skewers while grilling.
- Lightly oil the grill grates to prevent sticking.
- Place the skewers on the grill and cook for about 2-3 minutes per side, or until the shrimp turns pink and opaque, and the pumpkin is tender with slight grill marks. Be cautious not to overcook the shrimp as they can become tough.
- Once grilled, remove the skewers from the heat and place them on a serving platter.
- Sprinkle the roughly chopped basil leaves over the top for a fresh, fragrant finish.
- Optionally, you can serve with additional lime wedges on the side for an extra kick of citrus.
Enjoy the explosion of flavors in every bite of these Thai Shrimp and Pumpkin Skewers. The harmonious blend of sweet, spicy, and tangy elements makes this dish a true standout. Whether you're entertaining guests or enjoying a quiet meal, this recipe is a guaranteed hit. Pair it with a fresh salad or steamed jasmine rice for a complete and satisfying meal.
Thai shrimp and pumpkin skewers FAQ:
Grill the skewers for about 2-3 minutes per side. The shrimp should turn pink and opaque, while the pumpkin should be tender with grill marks.
If shrimp are overcooked, they become tough and rubbery. To avoid this, monitor them closely while grilling and remove them once they turn pink and opaque. Thinner shrimp or adjusting grilling time can help prevent overcooking.
Yes, you can use frozen shrimp. Just ensure they are fully thawed, peeled, and deveined before marinating and skewering.
Store leftover skewers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave to maintain texture.
For a vegetarian option, you can use soy sauce or a mixture of soy sauce with a little lime juice for seasoning. This will provide a savory flavor similar to fish sauce.
Tips:
- Be sure to cut the pumpkin into uniform pieces to ensure even cooking on the skewers.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- For a more intense flavor, marinate the shrimp in the lime juice, brown sugar, fish sauce, and chili mixture for 15-20 minutes before assembling the skewers.
- Keep an eye on the shrimp while grilling to avoid overcooking; they should be pink and opaque when done.
- Feel free to add other vegetables like bell peppers or cherry tomatoes to the skewers for added color and flavor.
- Garnish the skewers with freshly chopped basil leaves right before serving for a burst of freshness.
Nutrition per serving
8 ServingsCalories 66kcal
Protein 7g
Carbohydrates 9g
Fiber 0.86g
Sugar 3.99g
Fat 0.59g
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