Grilled Lemongrass-Coconut Shrimp Skewers with Mango Salsa: A Tropical BBQ Twist

For a vibrant departure from classic BBQ fare, these Lemongrass-Coconut Shrimp Skewers blend Southeast Asian flavors with smoky char, offering a refreshing yet bold dish perfect for summer gatherings. Paired with zesty mango salsa and a creamy peanut-lime dipping sauce, this recipe reimagines outdoor cooking with a tropical flair.

Ingredients (Serves 4–6)

For the Shrimp Skewers:

• 2 lbs jumbo shrimp (peeled, deveined, tails on)
• 4 stalks fresh lemongrass (white part only, finely chopped)
• 1/2 cup coconut milk (full-fat for richness)
• 3 tbsp fish sauce
• 2 tbsp honey or palm sugar
• 1 tbsp lime zest + 2 tbsp lime juice
• 4 garlic cloves (minced)
• 1 tbsp grated ginger
• 1 tsp turmeric powder (for color and earthiness)
• 1 red chili (sliced, optional for heat)
• Bamboo skewers (soaked in water for 30 minutes)

For the Mango Salsa:

• 2 ripe mangoes (diced)
• 1/2 red onion (finely chopped)
• 1 jalapeño (seeded, minced)
• 1/4 cup cilantro (chopped)
• Juice of 1 lime
• Salt to taste

For the Peanut-Lime Dipping Sauce:

• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tsp sriracha
• 1/4 cup coconut milk (to thin)

Step-by-Step Instructions

1. Marinate the ShrimpIn a blender, combine lemongrass, coconut milk, fish sauce, honey, lime zest, lime juice, garlic, ginger, turmeric, and chili. Blend until smooth. Toss shrimp in the marinade, cover, and refrigerate for 1–2 hours (no longer, as acid can toughen shrimp).

2. Prep the Salsa & SauceMix mango, red onion, jalapeño, cilantro, lime juice, and salt for the salsa. Chill until serving. For the dipping sauce, whisk peanut butter, soy sauce, lime juice, honey, sriracha, and coconut milk until smooth. Adjust consistency with water if needed.

3. Skewer and GrillThread shrimp onto skewers (3–4 per skewer). Preheat grill to 400°F (204°C). Grill shrimp for 2–3 minutes per side until lightly charred and opaque. Avoid overcooking to retain juiciness.

4. Serve with StyleArrange skewers on a platter with mango salsa and peanut-lime sauce. Garnish with lime wedges and cilantro.

Pro Tips for Tropical Perfection

🔥 Lemongrass Hack: Bruise lemongrass stalks before chopping to release aromatic oils8.

🔥 Grill Control: Use a grill basket for smaller shrimp to prevent slipping through grates6.

🔥 Sauce Balance: Add toasted coconut flakes to the peanut sauce for extra texture3.

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