These Thai Peanut Shrimp Skewers are easy to make, grilled outdoors too so no mess, but beautiful and so tasty!
One thing I really miss where I’m living now is one of the few fast casual restaurants I used to frequent in my old haunt of Greenwood Village. Out of Austin, Texas, the Firebowl Cafe was not just close, it was fantastic.
The next time I visit I’ll have to see if I can duplicate my own version of two of their dishes and order these Thai Peanut Shrimp Skewers with Pineapple and Red Peppers; they were so good!
While the menu had several items listed that you could order ‘as is’ there was still a configuration that let you determine type of noodle, type of add-ins and type of sauce. After some fiddling I found my favorite was a Pineapple Fried Rice dish that I asked to have topped with the Peanut Sauce from the Pad Thai.
I loved that specialty combination and decided I would revisit it in this recipe where I’ve combined the flavors from those dishes into this one that was so perfect for me.
You might notice though that there is no peanut sauce. Instead I used a magical spice blend from a friend who has her own spice business, Spiceologist. I’ve know Heather for a couple of years in the blogging world and it’s been fun to see someone take an idea and run with it and see the success she has realized in her hard fought journey.
Heather asked if I would like to try some of their rubs (hell YES!) and offered the same to my lucky readers. See below the recipe for a chance to win the same four pack in a giveaway contest ($50 value)! If you win you should really try these Thai Peanut Shrimp Skewers with Pineapple and Red Peppers but you know…you can also just eat it with a spoon. 🙂
When Heather asked what I would like to try; I just left it up to her. When I received the box of goodies I remarked that she must have been inside my head she did such a great job in her selection.
I’m in Colorado; we like some heat with our food so not only did I get the Thai Peanut Rub but also a Raspberry Chipotle Rub, and a Smoky Honey Habanero Rub. I cannot lie, I’m totally addicted to the Thai Peanut Rub but I’m able to love more than one at a time.
The other two have already made an appearance on our table in burgers, flank steak and were rubbed on some barbecued pork steaks I’ll feature next week. I do love the subtle flavor they impart to meats I’m cooking on the grill; just the perfect hint of spice without being overpowering.
Heather also sent me a jar Greek Freak Rub. I’ve yet to use it as a rub, thinking I’ll try that next on some fish or chicken but in the meantime? I LOVE it sprinkled on a fried egg and this morning it was so perfect on a toasted bagel that it may have found it’s purpose; SO good!
Really; there is no reason to limit my addiction to just one do you think? Make sure you check out the GIVEAWAY I’ve posted after the recipe too; you could win your own gift of each of these rubs. Trust me. You want them.
As easy as marinating the shrimp in oil, lime juice, a bit of white wine and the Thai Peanut Rub for a bit and then grilling everything using these wooden skewers (affiliate link). It only takes minutes and the occasional basting with the marinade mixture.
Served over seasoned rice and topped with chopped peanuts and cilantro and it’s easy, delicious and will have you wishing you had made twice as much. I know these things. Still wishing I had more.
PIN IT! ‘Thai Peanut Shrimp Skewers’
Thai Peanut Shrimp Skewers with Pineapple and Red Peppers
- ⅔ cup extra virgin olive oil
- 4 tablespoons fresh lime juice
- ⅓ cup dry white wine
- 2 medium cloves garlic finely minced
- ½ teaspoon salt
- 2 Tbsp Thai Peanut Rub
- 24 large shrimp peeled and deveined
- 2 cups pineapple cubes 24 cubes
- 2 large red bell peppers cut into 1-inch cubes
- ½ cup salted peanuts chopped
- ¼ cup cilantro chopped
- Thai Peanut Rub
- Combine the olive oil, lime juice, white wine, garlic, salt and Thai Peanut Rub and mix thoroughly. Pour over shrimp in plastic bag and make sure all shrimp are coated. Refrigerate for one hour, turning occasionally.
- Soak 6 wooden skewers in warm water for 30 minutes, drain. Thread skewers with red pepper slices, pineapple and shrimp; repeat until you have about 4 of each per skewer.
- Place skewers on a grill 4 to 6 inches above heat for 3 minutes. Turn skewers and grill an additional 3 minutes or until shrimp are just opaque.
- Serve over rice and garnish with chopped peanuts, cilantro and a sprinkling of some additional Thai Peanut Rub.
I was provided with sample products for this post however all commentary is my own.