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Southeast Asia Herby Shrimp Skewers

This Little Goat went to Southeast Asia
  • This Little Goat went to Southeast Asia


2-4 servings


15 minutes

active time

10 minutes



1/2 cup Kewpie mayo (or regular mayo if unable to find Kewpie)

3 Tbsp This Little Goat went to Southeast Asia 

1/2 cup fresh mint, basil, parsley and/or cilantro leaves, roughly chopped

Kosher salt

1 - 1 1/2  lb. shrimp, peeled & deveined



Make your marinade by combining the mayo, Southeast Asia sauce, herbs and 1/2 teaspoon salt to the bowl of a food processor.  Blend until well combined and smooth. Season to taste with salt and refrigerate until ready to use. 

Skewer the shrimp onto wooden or metal skewers. Brush all over both sides with your herby marinade until well coated. 

Heat a grill or grill-pan over medium-high/high heat and coat with a drizzle of cooking oil. Once hot, place skewers directly on the preheated grill grates.

Let cook for about 2 minutes per side, until lightly charred on both sides and cooked through. Your shrimp is done when the top of the tail is no longer opaque. Make sure to keep a close eye on your shrimp, they do not take long to cook! 

Using tongs, transfer shrimp to a serving plate. If desired, brush with even more herby marinade and dig in!
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