Shrimp skewers in cups full featured

Grilled Shrimp Skewers with Thai Coconut Bisque


  • 1 pound shrimp, 16-20 count, peeled and deveined
  • 2 tablespoons vegetable or olive oil
  • 1 teaspoon grated ginger
  • 1 stalk of lemon grass, minced
  • 1 tablespoon red curry paste
  • 1 cup chicken or seafood stock
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 can coconut milk
  • Juice of a lime
  • Salt
  • Pepper
  • Cilantro


Place the shrimp in a medium sized bowl, toss with 1 tablespoon of oil and season with salt and pepper.

In a 3 QT saucepan, heat the remaining oil over medium heat. Add the ginger, lemon grass and curry paste, stirring for 1 minute. Stir in the chicken broth, fish sauce and brown sugar. Simmer for 5 minutes. Pour in the coconut milk and bring the mixture back up to a simmer. Add the lime juice and season with salt. Keep it warm.

Heat a grill pan over medium-high heat. Place the shrimp on the pan, grilling for 2-3 minutes. Turn the shrimp and add a ¼ cup of water to the reservoir. Cover with the lid and cook 2-3 minutes, or until the shrimp are just cooked through.

Pour about 3 ounces of the bisque into small glasses. Place two shrimp on each skewer and place them in the bisque. Garnish with cilantro.


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