CambodianMedium · Hot
Coconut Turmeric Shrimp Skewers with Lime and Black Pepper
Tender shrimp marinated in a golden coconut-turmeric paste fragrant with black pepper and lime, grilled until caramelized at the edges. Inspired by the pepper-forward traditions of Cambodian cuisine, where every clay pot story begins with a bold paste.
Prep
15 min
Cook
12 min
Total
27 min
Method
1
2
In a small saucepan, melt the coconut oil over low heat. Add the minced garlic and ginger, stirring gently for 2 minutes until fragrant but not browned.
3
Whisk in the turmeric, black pepper, and salt. Cook 30 seconds, then remove from heat. Let cool 2 minutes, then stir in 3 tbsp lime juice.
4
Peel and devein the shrimp. Pat completely dry with paper towels.
5
7
8
9
Serve immediately with remaining lime wedges alongside.
Grade pending
Nutri-Score
Estimated nutrition
Grade pending · 100% ingredient coverage
Calories
309
per serving
Protein
42g
Carbs
13g
Fat
12g
Sat. fat
11g
Fiber
3g
Sugar
2g
Sodium
1203mg
Dairy FreeGluten FreePaleoWhole30Anti InflammatoryHeart HealthyLow CarbLow Sodium AppropriateHigh Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 100% ingredient coverage
kg CO2e
4.7
per serving
Water
31m³
Land
50Pt
Runoff
1.5g P
shrimp drives 98% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
5
Sour
2
Bitter
4
Spicy
Textures
CaramelizedJuicyTender
Aromas
CitrusEarthyHerbalPungentSmoky
Safety & Storage
Allergen Warning
This recipe contains shrimp (shellfish). Those with shellfish allergies must avoid this dish entirely.
Cooking Temperature
Cook shrimp to an internal temperature of 63C (145F) until opaque throughout. Undercooked shellfish poses serious foodborne illness risk.
High Risk Population
Pregnant individuals, young children, elderly, and immunocompromised persons are at higher risk from undercooked shellfish. Ensure proper cooking temperature is reached.
Cross Contamination
Marinade that has contacted raw shrimp must not be used as a sauce or garnish after cooking. Reserve portion before adding raw shrimp or discard after use.
Handling
Keep raw shrimp cold until ready to cook. Pat dry completely before grilling to achieve proper caramelization rather than steaming.
Storage
Raw shrimp should be stored at 40F (4C) or below. Use within 1-2 days of purchase. Cooked skewers must be refrigerated within 2 hours.
Equipment Safety
Metal skewers conduct heat and can cause burns. Use tongs for handling and allow to cool before touching bare-handed.
Pro Tips
Technique
The paste is everything—don't rush the blooming of the turmeric and black pepper in the coconut oil. Low heat, patience, let those aromatics open fully before the lime juice touches them, or you'll lose the depth that makes Cambodian cooking sing.
Substitution
If palm sugar is within reach, a half-teaspoon stirred into the cooled marinade adds that traditional sweet-savory balance we love. It bridges the pepper and lime beautifully, just as my grandmother taught me.
From the chef
In Phnom Penh, every clay pot begins with a kroeung—a fragrant paste that tells the story of the meal before it simmers. These skewers are my lighter ode to that tradition: golden turmeric and coconut oil awakened by the bold crack of black pepper, brightened with lime the way my mother always taught me. Grilled quickly over high heat, the shrimp drink in those flavors while gaining a gentle char, becoming something that bridges the river kitchens of Cambodia to your own table.
TagsGrilledAromaticQuick CookingCitrusyPepper ForwardCoconutTurmeric
AllergensShellfish
Source: generated · June 13, 2026