Thai Red Curry Shrimp Skewers Recipe – Garlic & Soy Glaze

Last Updated on 2 months by Neha Deshmukh

Thai Red Curry Shrimp Skewers Recipe – Garlic & Soy Glaze

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavourful meal that feels a little bit special. These Thai Red Curry Shrimp Skewers are exactly that. I first made these for a summer BBQ and they were a total hit – seriously, people were asking for the recipe before they’d even finished their plates! They’re so easy to throw together, packed with amazing taste, and perfect for a weeknight dinner or a weekend gathering. Let’s get cooking!

Why You’ll Love This Recipe

These shrimp skewers are a total winner for a few reasons. First, they’re ready in under 30 minutes – hello, quick dinner! Second, the marinade is a flavour bomb. The combination of garlic, soy, and Thai red curry paste is just… chef’s kiss. Finally, they’re incredibly versatile. You can serve them with rice, noodles, a fresh salad, or even just enjoy them on their own.

Ingredients

Here’s what you’ll need to make these delicious Thai Red Curry Shrimp Skewers:

• 500 gms shrimps (about 1.1 lbs)
• 10-12 garlic cloves
• 1 tbsp dark soy sauce
• 1 tbsp Dijon mustard
• 2 tbsp brown sugar
• 2 tbsp Thai red curry paste
• 0.5 tsp salt
• Juice of 2 small lemons

Ingredient Notes

Let’s talk ingredients for a sec, because a few of these can make a big difference!

• Thai Red Curry Paste: This is the heart of the flavour! It originated in central Thailand and comes in varying levels of heat. You can find it in most supermarkets these days, or at any Asian grocery store. Look for a brand you trust – the quality really does matter.
• Dark Soy Sauce vs. Regular Soy Sauce: Don’t substitute regular soy sauce here! Dark soy sauce is thicker, less salty, and adds a beautiful colour to the marinade. It’s what gives these skewers that gorgeous glaze.
• Dijon Mustard: I prefer a good quality Dijon mustard for its tangy flavour. It helps to emulsify the marinade and adds a lovely depth. If you’re really in a pinch, you could use yellow mustard, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the marinade. In a bowl, combine the minced garlic, dark soy sauce, Dijon mustard, brown sugar, Thai red curry paste, salt, and lemon juice. Give it a good whisk until everything is nicely combined.
2. Now, add the peeled and deveined shrimp to the marinade. Make sure each shrimp is thoroughly coated – you can use your hands for this, it’s the easiest way!
3. Pop the bowl into the fridge and let the shrimp marinate for at least 1 hour. This allows the flavours to really penetrate the shrimp.
4. When you’re ready to cook, preheat your grill or grill pan to medium-high heat. Lightly brush it with oil to prevent sticking.
5. Thread the marinated shrimp onto skewers. I usually get about 4-5 shrimp per skewer.
6. Grill the shrimp skewers for about 3 minutes per side, until they’re opaque and slightly charred. Baste them occasionally with the leftover marinade for extra flavour.
7. Remove from the heat and let them rest for 2 minutes before serving. A squeeze of fresh lime juice and a sprinkle of fresh herbs (like cilantro or basil) take these to the next level!

Expert Tips

• Don’t overcrowd the grill! This will lower the temperature and steam the shrimp instead of grilling them. Work in batches if necessary.
• For even cooking, make sure the shrimp are all roughly the same size.
• If you’re using wooden skewers, soak them in water for at least 30 minutes before threading the shrimp. This will prevent them from burning on the grill.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: If you’re sensitive to heat, start with 1 tablespoon of Thai red curry paste and taste as you go. You can always add more! My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick.
• Vegan Adaptation: Use plant-based shrimp! There are some great options available now that hold up well on the grill.
• Gluten-Free Considerations: Double-check that your soy sauce is gluten-free. Tamari is a great gluten-free alternative.
• Festival/Party Adaptations: Make a big batch of these and serve them as appetizers at your next party. They’re always a crowd-pleaser!

Serving Suggestions

These Thai Red Curry Shrimp Skewers are incredibly versatile. Here are a few of my favourite ways to serve them:

• With a side of fluffy jasmine rice and stir-fried vegetables.
• Over a bed of rice noodles with a peanut sauce.
• With a fresh Thai salad.
• As part of a larger BBQ spread.

Storage Instructions

If you have any leftovers (which is unlikely!), you can store them in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or on the grill – but be careful not to overcook them, or they’ll become tough.

FAQs

Let’s answer some common questions:

• What is the best type of shrimp to use for skewers? I recommend large or jumbo shrimp (around 21-25 count per pound). They hold up well on the grill and are easy to eat.
• Can I marinate the shrimp for longer than 1 hour? Yes, you can! But I wouldn’t marinate them for more than 4 hours, as the lemon juice can start to break down the shrimp and make them mushy.
• How do I prevent the shrimp from sticking to the grill? Make sure your grill is well-oiled and hot before adding the skewers. Also, avoid moving them around too much while they’re cooking.
• What can I substitute for Dijon mustard? In a pinch, you can use yellow mustard, but it won’t have the same tangy flavour. You could also try a teaspoon of prepared horseradish.
• Is Thai red curry paste always spicy? How can I control the heat? No, it varies! Start with a smaller amount and taste as you go. You can also look for brands that are labelled as “mild” or “medium.”