Grilled Lemongrass Shrimp and Summer Squash Skewers
Tender shrimp and colorful summer squash ribbons marinated in a fragrant coconut-lemongrass blend with green curry paste and tamari. The bright, aromatic marinade infuses both the seafood and vegetables with Southeast Asian flavors, while grilling adds a subtle smoky char. Perfect for summer entertaining or a quick weeknight dinner when you want something light yet satisfying. The coconut milk base keeps everything moist while the curry paste adds just enough heat to complement the citrusy lemongrass.
Ingredients
- 16 ounces raw shrimp
- ¼ cup canned coconut milk
- 2 tablespoons fresh lemongrass, grated
- 1 tablespoon lime juice
- 2 teaspoons green curry pastered curry paste1:1spicy
different heat level
- 1 tablespoon tamari soy sauceregular soy sauce1:1
similar flavor
- 1 small zucchini
- 1 medium yellow summer squashbell peppers1:1vegetable
different texture
Instructions
- 1
Soak bamboo skewers in water for at least 15 minutes if using
- 2
Whisk coconut milk, grated lemongrass, lime juice, tamari, and green curry paste in medium bowl until fully mixed
- 3
Rinse thawed shrimp and pat dry, then mix with 2 tablespoons of marinade until evenly coated and marinate for at least 15 minutes
- 4
While shrimp marinates, ribbon zucchini and yellow squash, then drag each ribbon through remaining marinade to coat both sides, avoiding seedy center
- 5
Heat grill over medium flame and lightly oil grate
- 6
Thread shrimp and squash ribbons onto skewers and grill covered until shrimp are opaque and cooked through, 2-4 minutes per side
- 7
Whisk together remaining coconut milk and green curry paste in small bowl, then drizzle evenly over skewers and serve while warm
Tips
Avoid the seedy center when ribboning the squash for better texture and appearance on the skewers.
Pat shrimp completely dry before marinating to help the flavors adhere better and prevent excess moisture on the grill.
Reserve some marinade for drizzling at the end to boost flavor and keep the finished dish moist.
Good to Know
Refrigerate cooked skewers up to 2 days. Best served fresh.
Marinate shrimp and prep vegetables up to 4 hours ahead. Grill just before serving.
Serve immediately while warm for best texture and flavor.
Common Mistakes
Don't overcook shrimp to avoid rubbery texture - they're done when opaque.
Oil the grill grates well to prevent delicate squash ribbons from sticking.
Substitutions
Dairy-Free Swaps
General Alternatives
similar flavor
FAQ
Can I use frozen shrimp for this recipe?
Yes, just thaw completely and pat very dry before marinating. Frozen shrimp may release more water, so extra drying is important.
What if I don't have a grill?
Use a grill pan over medium-high heat or broil in the oven 4 inches from heat for 2-3 minutes per side.
How long will the marinated shrimp keep?
Marinated raw shrimp should be cooked within 2 hours at room temperature or 24 hours refrigerated for food safety.