Thai Shrimp & Pork Skewers

Thai Shrimp & Pork Skewers
35 min
8 servings


pairs chopsticks (split in half, 14 total)
1/2 lb
raw shrimp (peeled & deveined)
egg whites
1/4 cup
+ 2 Tbsp. fish sauce
red onion (small dice)
1 Tbsp
lemongrass (minced)
1 Tbsp
ginger (minced)
1 Tbsp
garlic (minced)
2 Tbsp
1/2 cup
cilantro (rough chop)
1/2 cup
+ 1/3 cup Thai basil (rough chop)
1/2 cup
green onion (rough chop)
1 1/2 lb
ground pork
1/2 cup
panko bread crumbs
non-stick cooking spray
1/2 cup
sweet chili sauce
limes (juiced)
1 Tbsp
Sambel Oelek (optional)
Prep Time:
25 min
Cooking Time:
10 min
Total Time:
35 min


Break the chopsticks in half and soak them in water for one hour. 

Place the shrimp, egg whites, ¼ cup fish sauce, red onion, lemongrass, ginger, garlic, Sriracha, cilantro, ½ cup Thai basil and green onion into a food processor. Pulse a few times until the mixture is well blended and is around the same size as the ground pork. 

Remove the mixture from the food processor and place it in a medium bowl. Add the ground pork and panko; stir well to combine. Spray a baking sheet with non-stick cooking spray. Shape the pork and shrimp mixture into 4" sausages. Stick the chopstick down through the center of each sausage and place onto a baking sheet. Spray the meat mixture with non-stick cooking spray. 

Preheat gas grill on high. In a small bowl, combine the sweet chili sauce, lime juice, 2 tbsp. fish sauce, Sambel Oelek and ⅓ cup Thai basil; mix well.

Once grill is hot, spray it with non-stick cooking spray and grill the skewers 3 to 4 minutes per side. Remove the skewers from the grill onto a platter and serve with dipping sauce. 

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