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Shrimp Skewers
Rated 5.0 stars by 1 users
Category
Meals
Cuisine
American
Fire up the grill for these smoky, spicy shrimp skewers with garlicky asparagus and coconut-cilantro rice. A bold sambal butter—brightened with shallot, maple, and Red Boat Fish Sauce—ties everything together, doubling as both a baste and a dipping sauce you’ll want to save for later. The shrimp cook up fast and juicy with a touch of char, while the asparagus brings a crisp, garlicky bite alongside fragrant rice enriched with coconut milk and cilantro. It’s a vibrant, flavor-packed meal that feels equal parts backyard casual and restaurant special.
Ingredients
- ½ large block of butter (or 2 sticks), softened
- 1 large shallot, roughly chopped
- 2 tbsp sambal oelek (add more if you like it hot)
- 1 tbsp maple syrup
-
1 tbsp Red Boat Fish Sauce, add more to taste
- ½ tsp bouillon powder (vegetable or chicken)
- Pinch of salt, to taste
- 1 lb large shrimp, shell-on, deveined
- Wooden or metal skewers
- Oil
- Salt & pepper to season
- 3 cups of cooked jasmine rice
- 3-4 tbsp of coconut milk
- ½ tsp salt
- Handful of cilantro, chopped
- Optional: zest of ½ a lime
- 1 bunch asparagus, trimmed
- 1 tbsp neutral oil
- 1–2 cloves garlic, grated or minced
- Salt to taste
For Fish Sauce Sambal Butter
Shrimp Skewers
Coconut Cilantro Rice
Garlicky Grilled Asparagus
Directions
Make the sambal butter.
- Add butter, shallots, sambal, maple syrup, Red Boat Fish Sauce, bouillon, and salt to a food processor. Blend until smooth and creamy.
- Set aside about half for basting, and keep the rest for serving (you’ll want extra for dipping, trust).
Prep your coconut rice.
- Take cooked and warmed rice and add coconut milk 1tbsp at a time until desired coconut taste, about 1tbsp per cup of rice. Fluff with a fork and stir in chopped cilantro (and lime zest if using). Set aside, cover to keep warm.
Prep the shrimp + asparagus.
- Toss shrimp with a little neutral oil, salt, and pepper, then thread onto skewers. Brush on one layer of butter. For the asparagus, toss with oil, garlic, and salt.
Grill time!
- Heat your BBQ to medium-high. Start with your Asparagus as these will take longer than the shrimp. Cook directly on the grill to get that delicious char. About 6 minutes total, 3 minute each side with lid on to make sure to get a tender crisp cook.
- Grill shrimp for 2–3 minutes per side, brushing generously with sambal butter as they cook. You want a bit of char but don’t overcook—shrimp goes fast.
Plate and serve.
Scoop rice into plates, top with skewers, tuck in some asparagus, and drizzle or dollop with that extra sambal butter. A squeeze of lime never hurts. Top with some hot red chilies. These skewers are smoky, buttery, and just spicy enough to keep things interesting. Grab a napkin—you’re gonna need it.
