Malaysian Turmeric Coconut Shrimp Skewers with Citrus Dip
Infused with bold flavors of turmeric and coconut, these shrimp skewers are served with a tangy citrus dip for the perfect taste of Malaysia.
Preparation
Get these tasks done before you start cooking.
Marinating the Shrimp
- 1
Combine marinade ingredients
In a large bowl, combine coconut milk, turmeric, lime juice, garlic, salt, and pepper.
- 2
Add shrimp
Add the shrimp to the marinade, ensuring they are fully submerged.
- 3
Chill shrimp
Cover and refrigerate for at least 30 minutes.
Tip: Do not marinate shrimp for more than 1 hour to prevent them from becoming mushy.
Preparing the Citrus Dip
- 1
Whisk dip ingredients
In a small bowl, whisk together orange juice, lime juice, soy sauce, honey, ginger, and chili.
- 2
Adjust seasoning
Adjust seasoning if necessary and set aside in the refrigerator.
Tip: The dip can be prepared a day ahead to enhance the flavors.
- 3
Stir before serving
Stir well before serving.
How to Make Malaysian Turmeric Coconut Shrimp Skewers with Citrus Dip
Total time: 1 h 47 min · Yields 4 servings
- 1
Skewering Shrimp
Remove shrimp from marinade and thread onto skewers.
- 2
Grilling Shrimp
Preheat grill to medium-high heat and grill skewers for 2-3 minutes each side.
- 3
Finishing Touches
Once cooked, sprinkle with fresh cilantro and serve immediately.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
Can I make this ahead?
You can prepare the marinade and dip ahead of time, but marinate the shrimp no more than 1 hour before cooking.
Can I substitute the shrimp with another protein?
Yes, chicken works well as an alternative, but adjust cooking times accordingly.
Is there a way to make this dish less spicy?
Simply omit the red chili from the citrus dip for a milder flavor.
Can I use pre-cooked shrimp?
It is not recommended as they will become overcooked and rubbery when grilled. It's best to use raw shrimp.
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