Grilled Coconut Pink Curry Shrimp Skewers with bell pepper and onions are so flavorful, because of one in every of my favourite pantry staples – crimson curry paste.
Coconut Pink Curry Shrimp Skewers
The shrimp in these Coconut Pink Curry Shrimp Skewers marinate in cooling coconut milk, spicy crimson curry paste and jalapeños, and recent garlic, ginger, and lime juice. It’s a match made in heaven for large, juicy shrimp, which get properly charred with the veggies on the grill. Many of the prep and prepare dinner time is hands-off, leaving you time to warmth your grill and benefit from the summer time climate. Extra shrimp skewer recipes I like are these Grilled Shrimp Panzanella Skewers and Gochujang-Honey Glazed Shrimp Skewers.
Curry paste, a pantry staple I preserve available, makes it simple and fast to prepare dinner a flavorful dinner with out too many dishes — it provides a lot dimension to a marinade. Curry paste is available in completely different warmth ranges, so in case you’re not fan of spicy meals, make sure that to purchase a milder paste. You too can omit the jalapeño or simply take away the entire seeds and ribs to maintain the spiciness in examine. Don’t be afraid to style as you go!
What to Serve with Curry Shrimp Skewers
These grilled curry shrimp kabobs could be scrumptious with Brown Coconut Rice or lentils. You might additionally preserve it actually easy and simply serve them with a bit of your favourite bread or facet salad.
- Swap the shrimp for hen.
- Add zucchini or squash for additional veggies.
- If you happen to don’t have a grill, prepare dinner the skewers on a grill pan in your range.
- Purchase a gentle curry paste and omit the jalapeños in case you don’t like spicy meals.
Extra Curry Recipes You’ll Love:
Coconut Pink Curry Shrimp Skewers
Coconut Pink Curry Shrimp Skewers with bell pepper and onions are so flavorful, because of one in every of my favourite pantry staples – crimson curry paste.
- 1 ½ lbs giant, 20-25# shrimp, peeled
- ½ tsp kosher salt
- 1 crimson onion
- ½ cup low-fat coconut milk
- 2 Tbsp crimson curry paste, or extra to style
- 1 ½ tsp minced or grated recent ginger
- 2 cloves garlic, minced or grated
- ½ jalapeño, minced (elective)
- 2 limes
- 2 crimson bell pepper
- 8 or 16 giant skewers
- Cooking spray
- Chopped cilantro for serving
Pat the shrimp dry and season each side with salt.
Minimize the onion into 8 wedges and reserve 7 wedges for the skewers.
Mince the remaining wedge and add it to a big bowl with the coconut milk, curry paste, ginger, garlic, and jalapeño (if utilizing) together with the zest and juice of 1 lime.
Whisk till easy, then give it a style; in case you’d like a stronger curry taste, add somewhat extra paste.
Add the shrimp to the bowl and marinate for half-hour.
In the meantime, preheat the grill with excessive warmth and oil the grates.
Minimize the reserved onion wedges into roughly 1-inch chunks, and attempt to preserve the layers intact.
Minimize the bell pepper into 1- to 2-inch items.
Thread the shrimp, onion wedges, and [individual or doubled slices of] bell pepper onto doubled skewers, alternating as you want however starting and ending every skewer with shrimp, for a complete of 8 kabobs.
Reserve the marinade and evenly spray the kabobs with cooking oil.
Add the kabobs to the grill and brush with marinade. Grill for two to three minutes per facet, brushing with marinade after flipping, till the shrimp are pink and agency and the onion is evenly charred.
To serve, place the kabobs on a platter. Generously sprinkle chopped cilantro over every little thing and serve with wedges of lime.
If utilizing wood skewers, soak for at the least half-hour previous to grilling.
Serving: 2skewers, Energy: 252kcal, Carbohydrates: 13g, Protein: 36g, Fats: 5g, Saturated Fats: 1.5g, Ldl cholesterol: 250mg, Sodium: 848mg, Fiber: 3g, Sugar: 4g
Blue Good Factors: 1
Inexperienced Good Factors: 3
Purple Good Factors: 1
Key phrases: grilled shrimp skewers, Shrimp Skewers