Easy Lemongrass Shrimp Skewers

This recipe is brought to you in partnership with FeedFeed and LouAna Oils, using their Liquid Coconut Oil. LouAna Liquid Coconut Oil stays liquid for easy pouring, measuring, sautéing and baking. With no coconut aroma or taste, it’s a perfect substitute for margarine or other cooking oils in recipes. I use it mostly to sauté because it’s keto-friendly and has four times the medium chain triglycerides (mct’s) as virgin coconut oil.

These flavorful shrimp skewers contain very few ingredients, all of which you can find online or at your local Asian grocer. Thai curry paste, lemongrass, garlic, lime juice and zest, Thai basil and the optional chopped red chili all come together with shrimp for a very easy meal that everyone can enjoy.

I’m fortunate to live in the South where Louisiana shrimp are delivered to just about every local seafood shack in town, especially this time of year. While I recommend high quality fresh shrimp for this recipe, frozen is perfectly okay, just thaw them completely in your refrigerator before using.

Using Thai curry paste in these shrimp skewers means you’re adding an ingredient that’s already packed with flavorful aromatics like lime leaf, lemongrass, ginger, garlic and sometimes shrimp paste. It’s a great time-saver for those days when you want delicious in a hurry! Serve with rice, noodles or your favorite side. We prefer cooling cucumber slices, mint, basil and a dash of vinegar.

Easy Lemongrass Shrimp Skewers
Prep time: 15 minutes Cook time: 8-10 minutes Serves: 4

Ingredients:

6-8 long lemongrass stalks
2lbs fresh shrimp, peeled and deveined
2 tablespoons Thai Panang or Red curry paste
2 cloves garlic, finely minced
1/4 cup chopped Thai basil
1 tablespoon soy sauce
1 teaspoon red pepper flakes
Optional: 1 tablespoon finely minced Thai red chili (deseed for a milder taste)
1-2 tablespoons LouAna Liquid Coconut Oil (find it here!)

Method:

Prepare lemongrass by soaking in cold water to remove any impurities. Using a sharp knife, cut each stalk into 6-8 -inch pieces and set aside.

In the bowl of a food processor with the blade attachment in place, add shrimp, curry paste, garlic, basil, soy sauce, red pepper flakes and optional red chili. Pulse 8-10 times until the shrimp is minced and the mixture is evenly combined.

Wetting your hands prevents the shrimp mixture from sticking to them during the next step. Use your hands to evenly wrap 4 oz portions of the shrimp mixture around the cut lemongrass stalks until all the skewers are made. Press and shape the mixture to make sure it sticks to the stalk.

Heat a large skillet to medium and pour in 1-2 tablespoons LouAna Liquid Coconut Oil. Sauté shrimp skewers in batches for 8-10 minutes until cooked through, rotating every 2 minutes to ensure an even golden color. Serve immediately.

Shrimp Stewed with Tomato, Okra & Bacon

This easy shrimp dinnner with okra and tomatoes was inspired by Shrimp Creole, a popular dish in New Orleans. It has Spanish and French origins but has been adapted over the years with influence from Africa and beyond. My husband DJ grew up in New Orleans and has such a love for Creole and Cajun cooking, so I occasionally attempt. I never liked okra because as you well know, it can be slimy. In applications like stews or braises that very aspect can help thicken the sauce without the need for additional thickeners or carbohydrates. Reduce the sauce as much or little as you’d like until you’ve reached the desired consistency.

Ingredients:
Serves 4

4 strips uncured bacon, chopped
1 cup vidalia onion, finely minced
1/2 cup celery, finely diced
1/2 cup green bell pepper, finely diced
2 teaspoons fresh garlic paste
2 cups pureed tomatoes (I love using Raos sauce for this, even though it’s marinara the flavor is great and it’s keto friendly because of low sugar content)
1 cup sliced okra (frozen or fresh)
1-2 cups seafood or vegetable stock
1 teaspoon Creole seasoning
1 teaspoon smoked paprika
1 lb raw, peeled and deveined shrimp
1 dash hot sauce
Optional garnish: 1/2 cup chopped chives or green onion
Not so optional: Fresh lemon juice to squeeze over before serving

Method:

Heat a large heavy pot over medium heat. Add bacon, sauté for 5 minutes until cooked through and rendered. Pour off some of the oil then add onion, celery, bell pepper and garlic paste. Cook until softened, about 5 minutes.

Add tomatoes, okra, stock, seasoning and paprika then simmer for 15-20 minutes until flavors meld and liquid is slightly reduced. The okra would have thickened the sauce slightly. Add shrimp and cook for 4-5 minutes until they are pink and cooked through. Remove from heat, add hot sauce and chives.

Serve over rice, cauliflower mash or enjoy as is.