Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Thai Shrimp Kabobs

A coconut milk marinade flavors the shrimp in these grilled kabobs. Make them at your next summer cookout.

2.5 by 2 people
3,078 views
Rate me!
  • Makes: 4 servings
  • Prep: 20 mins
  • Soak: 30 mins
  • Marinate: 30 mins

Thai Shrimp Kabobs

Ingredients

Directions

  1. If using wooden skewers, soak in water for 30 minutes. In a small bowl stir together the coconut milk, lime peel, lime juice, sugar, curry paste, fish sauce, and ginger.
  2. Place shrimp in a medium bowl. Pour 1/2 cup of the coconut milk mixture over shrimp. Cover shrimp and refrigerate for 30 minutes. Cover and refrigerate remaining milk mixture.
  3. Drain shrimp, discarding marinade. Thread shrimp onto pairs of metal or wooden skewers, leaving 1/4 inch between pieces. (Using two skewers makes turning easier.)
  4. For a charcoal grill, place skewers on the rack of an uncovered grill directly over medium coals. Grill for 5 to 8 minutes or until shrimp turn opaque, turning skewers once. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack. Cover and grill as above.)
  5. Meanwhile, heat reserved coconut milk mixture over medium heat until boiling. Reduce heat; simmer, uncovered, for 5 minutes (mixture will be thin). Serve with shrimp and rice. Garnish with lime wedges, if desired. Makes 4 to 6 servings.

Nutrition Facts (Thai Shrimp Kabobs)

    Per serving:
  • 420 kcal cal.,
  • 21 g fat
  • (16 g sat. fat,
  • 1 g polyunsaturated fat,
  • 172 mg chol.,
  • 350 mg sodium,
  • 30 g carb.,
  • 2 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...