Delectable Thai Snack: Spicy Paleo Shrimp Skewers with Cucumber-Mango Salad

Allergens

Shellfish, Soy (Fish Sauce)

Ingredients

• 12 large shrimp, peeled and deveined
• 4 stalks of lemongrass, bruised
• 3 chili peppers, finely chopped
• 1 cup cucumber, sliced
• 1 cup mango, diced
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon coconut sugar
• 1 tablespoon olive oil
• Fresh cilantro, for garnish

Instructions

1. In a mixing bowl, combine shrimp, lemongrass, chili peppers, fish sauce, lime juice, and coconut sugar. Mix well and let marinate for 30 minutes. While the shrimp marinates, prepare the cucumber mango salad by tossing sliced cucumber and diced mango in a separate bowl with lime juice and olive oil. Season to taste with salt and pepper. Thread marinated shrimp onto skewers and discard lemongrass stalks. Preheat a grill or grill pan over medium high heat, and cook the shrimp skewers for 2 3 minutes per side until pink and opaque. Remove the shrimp from the heat and allow to rest for a minute before removing from skewers.

Chef’s Insight

The balance of flavors and textures in this dish makes it a delightful culinary experience.

Notes

Be sure to remove the shrimp from skewers immediately after cooking for easier consumption.