Green Lightning Shrimp & Indonesian Sweet Corn

Stay warm this winter with spicy Green Lightning Shrimp skewers! The Sweet Corn can be served warm or chilled, and will help temper the heat of the shrimp, for guests with a mild palate.


Marinade for Shrimp Kebabs

  • 1pound(s)shrimp, jumbopeeled and deveined
  • 3/4cup(s)cilantro, freshrinsed and coarsely chopped
  • 4mediumjalapeno pepper(s)seeded and coarsely chopped (for hotter shrimp, leave the seeds in)
  • 6wholeonion(s), greenchopped
  • 1teaspoon(s)black pepperfreshly ground
  • 1/4teaspoon(s)sea salt
  • 1teaspoon(s)cumin
  • 1/4cup(s)olive oil
  • 4mediumlime(s)
  • 2mediumgarlic clove(s)chopped
  • metal or bamboo skewers(2 for each shrimp)

Garlic Cilantro Sauce

  • 3tablespoon(s)cilantro, freshrinsed and coarsely chopped
  • 1/4cup(s)olive oil
  • 1mediumgarlic clove(s)chopped
  • 1/4teaspoon(s)sea saltto taste


  1. Thread the shrimp onto 2 parallel skewers, using 2 skewers for each kebab. Arrange the kebabs in a shallow glass or ceramic dish.
  2. Place cilantro, jalapenos, green onions, garlic, salt, black pepper, and cumin in a food processor and finely chop. With the machine running, add 1/4 cup olive oil and lime juice through the feed tube and puree. Pour over shrimp and let marinate in the refrigerator, covered for 30 minutes.
  3. Shortly before meal time, make Garlic Cilantro Sauce.
  4. To Make Garlic Cilantro Sauce:
  5. Heat oil in a small saucepan over medium heat. When pan is hot, add garlic, salt and cilantro and cook until the garlic is golden and fragrant, about 2 minutes. Keep the cilantro sauce warm until ready to use.
  6. Prepare grill.
  7. When ready to cook, drain and discard marinade from kebabs. Place shrimp kebabs on the hot grate and baste with garlic and cilantro sauce. Continue to baste and grill until just cooked through, 1 to 3 minutes per side until shrimp are pinkish white and firm.
  8. Pour any remaining garlic cilantro sauce over top and serve with fresh lime wedges.

Indonesian Sweet Corn

• 1 cans Sweet corn

• 5 tablespoon wheat flour or corn flour

• 2 tablespoon fine chopped celery

• 2 tablespoon fine chopped spring onion

• 1 egg

• 1 little onion

• 3 cloves garlic

• Salt

• Pepper

• Sugar

• 1 teaspoon bouillon powder


1. Blend the garlic and onion, until you get the smooth paste. Set aside.

2. Make the sweet corn into a paste with food processor.

3. Take a deep bowl, put in the paste of garlic and onion, and add the sweet corn paste. Blend both into a smooth, evenly mixed paste. Add chopped celery, spring onions, egg, salt, pepper, sugar and bouillon powder, and mix well.

4. And the last, add the wheat flour or corn flour, mix it.

5. Take some of the mix with the 2 table spoons, and bake it one by one in the heat oil as a round shape.

You can find the original recipes here: