These shrimp skewers have few ingredients and can be on the table for dinner in less than 30 minutes thanks to @TheDaleyPlate! She uses fresh, sweet Louisiana shrimp to make her skewers that get extra crispy by using LouAna Liquid Coconut Oil in her pan. It has no coconut aroma or taste, so it's the perfect substitute for any oil!
- 8 long stalks lemongrass
- 2 pounds shrimp, peeled and deveined
- 2 tablespoons Thai Panang, or red curry paste
- 2 cloves garlic, finely minced
- 1/ 4 cup basil, chopped
- 1 tablespoon tamari, or soy sauce
- 1 teaspoon red pepper flakes
- 1 tablespoon red chili, optional
- 1-2 tablespoons LouAna Liquid Coconut Oil
Prepare lemongrass by soaking in cold water to remove any impurities. Using a sharp knife, cut each stalk into 6-8 -inch pieces and set aside.
In the bowl of a food processor with the blade attachment in place, add shrimp, curry paste, garlic, basil, soy sauce, red pepper flakes and optional red chili. Pulse 8-10 times until the shrimp is minced and the mixture is evenly combined.
Wetting your hands prevents the shrimp mixture from sticking to them during the next step. Use your hands to evenly wrap 4-ounce portions of the shrimp mixture around the cut lemongrass stalks until all the skewers are made. Press and shape the mixture to make sure it sticks to the stalk.
Heat a large skillet to medium and pour in 1-2 tablespoons LouAna Liquid Coconut Oil. Sauté shrimp skewers in batches for 8-10 minutes until cooked through, rotating every 2 minutes to ensure an even golden color. Serve immediately.