Thai Grilled Shrimp

  • Yield 4 servings

These grilled shrimp are delicious as an appetizer or as a main dish served with rice pilaf and a green or orange vegetable.


1 pound large raw shrimp (16-20 count), shelled and deveined
1/3 cup Thai peanut sauce
1 tablespoon lime juice
1 tablespoon fresh or bottled minced ginger


  1. Combine the shrimp, peanut sauce, lime juice, and ginger in a large resealable plastic bag. Place in the refrigerator and marinate for about one hour.
  2. Preheat the outdoor grill on high and coat with nonstick cooking spray. Thread the shrimp (through the tail and front) onto 4 wooden or metal skewers. Cook the kebabs, basting frequently with remaining marinade, until the shrimp are cooked through, about 2 minutes per side. Serve immediately or chill for later use.

Recipe by Janice Newell Bissex, MS, RD, and Liz Weiss, MS, RD, authors, The Moms' Guide to Meal Makeovers



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