Spicy Garlic Shrimp

Typically I’ve served these spicy garlic shrimp as appetizers at dinner gatherings or finger food at larger parties. Always a crowd pleaser with the pungent garlic and lovely contrast of fresh cilantro and lime. The prawns can be served as they are in a bowl or skewered to add an elegant touch. You can also serve this as a main dish by adding more shrimp on larger skewers. Take care not to overcook the shrimp to avoid the rubbery texture that comes with overcooking seafood. Serve either warm or chilled.

Serves 4 (Makes 14 Skewers)


28 large prawns

10 kafir lime leaves (substitute 1 tablespoon grated lime peel)

14 cloves garlic, finely minced

1/4 cup olive oil

2 cuts of 2 inch lemongrass stalk, pounded to soften

Juice of 3/4 lime

2 tablespoons fish sauce

Freshly ground black pepper

2 tablespoons finely chopped cilantro

1 package of bamboo skewers (optional)


Soak 14 skewers in water to avoid burning during grilling or roasting. If you intend to serve the prawns without skewers, then you can skip this step.

Peel and devein the prawns; place them in a large bowl. Wash and rinse the kafir lime leaves.

Mix all the ingredients thoroughly in the bowl with the prawns; allow to marinate for 20 to 30 minutes. Preheat oven to high broil.

Slide 2 prawns into tight curls on each skewer. Place skewers on a non-stick bake sheet; save the remaining marinade. Broil for 2 minutes until bright pink; take the baking sheet out, turn the prawns over and broil for another 2 minutes until bright pink as well.

Bring the remaining marinade to a gentle boil and allow to simmer for 2 minutes, then pour into a small dipping sauce dish. Arrange skewers on a serving platter with dipping sauce on the side.