Ingredients for Thai Shrimp Kabobs With Hot Ginger Sauce
- Large Shrimp
- Canola Oil
- 2 tablespoons soy sauce (for sauce)
- 1 tablespoon lemon juice
- Fresh Ginger
- Garlic
- 1/2 cup apricot preserves
- 1 tablespoon cornstarch
- 2 tablespoons orange juice
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How to Make Thai Shrimp Kabobs With Hot Ginger Sauce
- In a ceramic or glass bowl, whisk together 1/4 cup soy sauce, 2 tablespoons lime juice, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 1 teaspoon grated ginger, and 1 clove minced garlic.
- Add 1 pound of peeled and deveined shrimp to the marinade. Cover and refrigerate for at least 3 hours, or preferably overnight.
- Thread the marinated shrimp onto skewers. Grill over medium-high heat for 2-3 minutes per side, or until pink and opaque.
- While the shrimp grills, prepare the sauce: In a small saucepan, combine 1/2 cup apricot preserves, 2 tablespoons soy sauce, 1 tablespoon lemon juice, and 1/2 teaspoon grated ginger.
- Bring the sauce to a boil over medium heat.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons orange juice until smooth.
- Gradually whisk the cornstarch mixture into the boiling sauce. Stir constantly until the sauce thickens to your desired consistency (about 1-2 minutes).
- Serve the grilled shrimp kabobs immediately, drizzled with the hot ginger sauce. Garnish with chopped peanuts, scallions, and toasted coconut flakes, as desired. Serve as an appetizer or over a bed of rice as an entree.
Nutrition Information (Approximate per serving)
Sodium
98 g
Sugar
35g
Fat
7g
Carbs
5g
