Asian Grilled Shrimp Skewers with Ginger Lime Peanut Sauce

These Grilled Shrimp Skewers with Ginger Lime Peanut Sauce are bright, bold, and packed with flavor. Juicy marinated shrimp are grilled with peppers and onions, then paired with a creamy, tangy peanut sauce that adds the perfect balance of sweet, savory, and citrusy heat. Served with a crunchy Asian Cucumber Salad.

While this grilled shrimp recipe is full of Asian inspired flavors, some of the flavor combinations also remind me of the coastal food in Ecuador. It is well known that in Ecuador we are obsessed about that flavor mix of seafood and peanut butter. We also always use plenty of limes with seafood and typically serve seafood dishes with a refreshing citrusy side salad. The main distinctive flavors that give it that Asian twist are the use fish sauce, sesame oil, rice vinegar and ginger.

What I love about these Asian inspired grilled shrimp skewers

• Quick-cooking shrimp make this dish perfect for weeknight grilling or to serve as an appetizer for a summer party
• Bold marinade with lime, ginger, and honey for big flavor
• Creamy peanut sauce adds a rich, irresistible finish
• Serve with a refreshing cucumber salad for a light meal
• Serve with fluffy rice or quinoa for a complete filling meal
• Great for entertaining or easy summer dinners

Ingredient Notes

• Shrimp: Use peeled and deveined shrimp with tails. They will will be gray in color. You can also use wild Argentinean red shrimp (they will be red/pinkish even when raw).
• Red bell pepper: For crunch and color. You can use any color of sweet bell pepper.
• Red onion: Red onion is the best choice because its flavor is less pungent, which is ideal since it will be raw in the salad. For grilling, a white or yellow onion could also work. Using red onion throughout the recipe means you will only need to purchase one onion.
• Olive oil
• Lime: Use Fresh lime for the juice and the zest.
• Soy sauce: Coconut aminos or tamari can be substituted 1:1.
• Toasted sesame oil: A little bit really enhances the flavor. Too much can be overpowering.
• Peanut butter: Make sure you are using an unsweetened peanut butter.
• Brown sugar: Good substitutes include 2 tablespoons of honey or pure maple syrup.

• Rice vinegar: Rice vinegar is sweeter than other vinegars and enhances the Asian flavor profile.
• Fish sauce: This is a necessary ingredient for the umami of the cucumber salad.
• Honey: Pure maple syrup can be substituted 1:1.
• English cucumber: Mini cucumbers or Persian cucumbers also work for this recipe. You need a cucumber that has a small amount of seeds in the center. If you want to use regular cucumbers, peel them and scoop the seeds out before adding them to the cucumber salad.
• Fresh ginger: Gives the dish that nice kick of flavor.
• Kosher salt and Black pepper
• Red pepper flakes: You can omit or replace with sweet paprika powder for a non-spicy version.
• Fresh herbs for garnish: mint, basil, Thai basil

Tips and tricks for making the best grilled Shrimp Skewers:

• Use medium to large shrimp for the best results. You can use frozen shrimp (just let them defrost completely and pat them dry). Keep the shrimp cold. The shrimp will cook fast. Do not overcook.
• Use fresh lime juice, bottled wouldn’t be the same for this recipe.
• To pick the freshest ginger in the produce section, look for plump ginger pieces. You want them to be firm, shiny, and light brown. You can nick it with your fingernail and see if you smell the ginger aroma. A heavier weight means it contains more water, which indicates freshness. Shriveled and soft means old and dried out. Avoid moldy and gray in color. Peel fresh ginger with the end of a spoon. Cut into coins, stack, and cut into matchsticks or mince.
• Prepare the Asian Cucumber Salad ahead of time and keep it refrigerated, the longer it marinates, the better it will taste.
• Have all the ingredients for the Ginger Lime Peanut Sauce ready to go and mix them right before serving. You can also make it ahead of time if you prefer.
• Grilling the veggies and the shrimp separately allow each one to be cooked to the right level without compromising the texture or doneness.

Variations

• You can also make these skewers using chicken or pork with the same marinade and serve them with the ginger lime peanut sauce and cucumber salad, adjust the grilling time as needed.
• For a vegan or vegetarian option, replace the shrimp with tofu or mushrooms. You can also use a vegan fish sauce and maple syrup instead of honey.
• You can replace the peanut butter with almond butter for a peanut-free sauce variation.

How to serve these grilled shrimp skewers

You can serve these Asian inspired shrimp skewers as an appetizer with the vegetable skewers, the ginger lime peanut dipping sauce, and the cucumber salad on the side. To serve the shrimp as part of main meal, you can serve them with plain rice (or quinoa), or with a lime cilantro rice. You could also serve them with additional grilled veggies. I also love the combination of shrimp with green plantains and peanut, you could serve this majado de verde or mashed green plantains as a side dish.

A lighter option is to serve them on to serve on top of a salad, either my simple garden salad with lime cilantro dressing or this mango avocado arugula salad with be perfect with grilled shrimp on top.

Storage Instructions

The shrimp should be stored in the refrigerator before grilling. After grilling, store the shrimp skewers in the refrigerator for up to 3 days. The Ginger Lime Peanut Sauce stores well in the refrigerator for several days. The Ginger Cucumber Salad gets ever better the next day and stays fresh for a couple of days in the refrigerator.

Frequently asked questions

Can this be served warm or cold?

Shrimp tastes great warm or at room temperature. The Ginger Lime Peanut Sauce is best at room temperature. Do not warm it or the peanut butter sauce will be overly liquid. If it’s too thick mix in a small amount of warm water to get it to the right level of creaminess.

What is the texture of grilled shrimp?

Perfectly grilled shrimp should be chewy and not rubbery.

How do I know when the shrimp is done?

The shrimp will start to curl slightly and turn pink. Grilling too long curls the shrimp tighter, and the texture will not be enjoyable.

What size shrimp should I use?

Larger shrimp are easier to grill because they take longer to cook and are meatier. The small shrimp will cook too quickly, which is not recommended.

Asian Grilled Shrimp Skewers with Ginger Lime Peanut Sauce

Juicy shrimp marinated in a mix of lime juice, soy sauce, honey and sesame oil and grilled with vegetable skewers on the side. Served with a tangy ginger lime peanut sauce and an easy Asian Cucumber Salad.

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Course: Appetizer, Lunch, Main dish

Cuisine: Asian inspired, International

Keyword: Asian Cucumber salad, Ginger Lime Peanut Sauce, Grilled shrimp, Skewers

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Marinating time: 15 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 to 6

Ingredients

Asian Cucumber Salad:

• 1 1- inch piece of ginger peeled and matchsticked or grated using the thicker part of the grater
• 1 English cucumber cut into slices
• ¼ red onion thinly sliced
• ¼ cup rice vinegar
• 3 Tablespoons honey
• 3 Tablespoons soy sauce
• 1-2 Tablespoons fish sauce
• 1-2 Tablespoons lime juice fresh squeezed, 1-2 limes
• 2 Tablespoons olive oil
• 1 Tablespoon toasted sesame oil
• ½ teaspoon red pepper flakes

Shrimp Marinade:

• 4 Tablespoons olive oil
• 6 Tablespoons lime juice fresh squeezed
• 2 Tablespoons soy sauce
• 2 Tablespoons toasted sesame oil
• 6 Tablespoons honey
• 2 Tablespoons fresh ginger grated
• 2 teaspoons lime zest
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes

Shrimp Skewers:

• 2 pounds uncooked shrimp, peeled and deveined (with or without tails) ~1 kg

Vegetable Skewers:

• 1 red bell pepper cut into chunks
• ½ red onion cut into chunks

Ginger Lime Peanut Sauce:

• ¼ cup peanut butter
• 3 Tablespoons rice vinegar
• 2 Tablespoons soy sauce
• 2 Tablespoons lime juice fresh squeezed
• 1 Tablespoon ginger paste or minced fresh ginger
• 1 teaspoon brown sugar or 2 Tablespoons honey or pure maple syrup
• 1 teaspoon toasted sesame oil
• ¼ teaspoon red chili flakes
• 2-4 Tablespoons warm water for thinning as needed

Additional garnishes and sides:

• Lime wedges
• Fresh herbs: Mint, Thai Basil, Cilantro, Green onions
• Red pepper flakes and sesame seeds
• Sliced jalapeños optional or a spicy hot sauce
• White rice

Instructions

• If using wood or bamboo skewers, put them in water to soak.

For the Asian Cucumber Salad:

• Prepare the ginger and cucumbers. Place both in a medium glass bowl.
  
• Add the rest of ingredients to a small bowl. Mix well and pour over the cucumbers.
  
• Toss and cover. Place in the refrigerator for at least an hour, or longer. Store in the dressing. The flavor gets better with time.
  

For the Shrimp Marinade:

• Combine all the marinade ingredients together in a bowl and mix well.
  

For the Grilled Shrimp Skewers and Vegetable Skewers:

• Preheat the grill or smoker to 400°F.
• Lay shrimp flat in a single layer in a large glass baking dish. Pour the marinade over the shrimp. Cover with plastic and place in the refrigerator to marinate for 15 minutes, no longer.
  
• Skewer shrimp after marinating.
  
• Cut and skewer peppers and onions.
  
• Start by grilling the vegetable skewers for 5 minutes. Turn them, then add the shrimp to the grill. Cook the shrimp for 3 minutes per side, turning until they are pink and lightly curled, about 6–9 minutes total. Be careful not to overcook. Continue grilling the vegetables, turning occasionally, until tender and slightly charred, about 10–15 minutes.
  

For the Asian Ginger Lime Peanut Sauce:

• While the shrimp and veggies are grilling, whisk together the peanut sauce ingredients in a small glass bowl until smooth.
  

To serve:

• Serve the grilled shrimp immediately. You can drizzle lime juice on top before serving.
  
• Serve the shrimp with the peanut sauce and cucumber salad.
  
• You can also serve the shrimp with white rice, drizzling peanut sauce over the shrimp and veggies. Serve the Asian Cucumber Salad on the side.
  

Photos of the step by step preparation process for Asian Cucumber Salad, Grilled Shrimp Skewers and Ginger Lime Peanut Sauce:

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