Grilled Coconut Red Curry Shrimp Skewers
Grilled Coconut Red Curry Shrimp Skewers with bell pepper and onions are so delicious, thanks to among my preferred kitchen staples – red curry paste.
Coconut Red Curry Shrimp Skewers
The shrimp in these Coconut Red Curry Shrimp Skewers marinade in cooling coconut milk, spicy red curry paste and jalapeños, and fresh garlic, ginger, and lime juice. It’s a match made in paradise for huge, juicy shrimp, which get well charred with the veggies on the grill. The majority of the preparation and cook time is hands-off, leaving you time to warm your grill and take pleasure in the summertime weather condition. More shrimp skewer dishes I enjoy are these Grilled Shrimp Panzanella Skewers and Gochujang-Honey Glazed Shrimp Skewers.
Curry paste, a kitchen staple I keep on hand, makes it simple and fast to prepare a tasty supper without a lot of meals — it includes a lot measurement to a marinade. Curry paste can be found in various heat levels, so if you’re not fan of hot food, ensure to purchase a milder paste. You can likewise leave out the jalapeño or simply eliminate all of the seeds and ribs to keep the spiciness in check. Don’t hesitate to taste as you go!
What to Serve with Curry Shrimp Skewers
These grilled curry shrimp shish kebabs would be scrumptious with Brown Coconut Rice or lentils. You might likewise keep it truly basic and simply serve them with a piece of your preferred bread or side salad.
- Switch the shrimp for chicken.
- Include zucchini or squash for additional veggies.
- If you don’t have a grill, prepare the skewers on a grill pan on your range.
- Purchase a moderate curry paste and leave out the jalapeños if you don’t like hot food.
More Curry Recipes You’ll Love:
Coconut Red Curry Shrimp Skewers
Coconut Red Curry Shrimp Skewers with bell pepper and onions are so delicious, thanks to among my preferred kitchen staples – red curry paste.
- 1 ½ pounds big, 20-25# shrimp, peeled
- ½ tsp kosher salt
- 1 red onion
- ½ cup low-fat coconut milk
- 2 Tablespoon red curry paste, or more to taste
- 1 ½ tsp minced or grated fresh ginger
- 2 cloves garlic, minced or grated
- ½ jalapeño, minced (optional)
- 2 limes
- 2 red bell pepper
- 8 or 16 big skewers
- Cooking spray
- Sliced cilantro for serving
Pat the shrimp dry and season both sides with salt.
Cut the onion into 8 wedges and reserve 7 wedges for the skewers.
Mince the staying wedge and include it to a big bowl with the coconut milk, curry paste, ginger, garlic, and jalapeño (if utilizing) along with the passion and juice of 1 lime.
Whisk till smooth, then offer it a taste; if you’d like a more powerful curry taste, include a bit more paste.
Include the shrimp to the bowl and marinade for thirty minutes.
On the other hand, pre-heat the grill with high heat and oil the grates.
Cut the reserved onion wedges into around 1-inch pieces, and attempt to keep the layers undamaged.
Cut the bell pepper into 1- to 2-inch pieces.
Thread the shrimp, onion wedges, and [individual or doubled slices of] bell pepper onto doubled skewers, rotating as you like however starting and ending each skewer with shrimp, for an overall of 8 shish kebabs.
Reserve the marinade and gently spray the shish kebabs with cooking oil.
Include the shish kebabs to the grill and brush with marinade. Grill for 2 to 3 minutes per side, brushing with marinade after turning, till the shrimp are pink and firm and the onion is gently charred.
To serve, position the shish kebabs on a plate. Kindly spray sliced cilantro over whatever and serve with wedges of lime.
If utilizing wood skewers, soak for a minimum of thirty minutes prior to barbecuing.
Serving: 2skewers, Calories: 252kcal, Carbohydrates: 13g, Protein: 36g, Fat: 5g, Hydrogenated Fat: 1.5g, Cholesterol: 250mg, Salt: 848mg, Fiber: 3g, Sugar: 4g
Blue Smart Points: 1
Green Smart Points: 3
Purple Smart Points: 1
Keywords: grilled shrimp skewers, Shrimp Skewers
Jobber Wiki author Frank Long contributed to this report.