The grilled coconut red curry shrimp skewers with bell peppers and onions are so delicious, thanks to one of my favorite pantry staples-red curry paste.
Coconut Red Curry Shrimp Skewers
The prawns in these coconut red curry shrimp skewers are marinated in chilled coconut milk, spicy red curry sauce and jalapenos, and fresh garlic, ginger and lime juice. It’s a match made in heaven, big and juicy shrimp, nicely charred by the vegetables on the grill. No intervention is required for most preparation and cooking times, allowing you time to heat up the grill and enjoy the summer weather.More shrimp skewers recipes I like are these Grilled Shrimp Panzanella Skewers with Gochujang-Honey Glazed Shrimp Skewers.
Curry paste is a staple in the pantry that I have on hand, and can cook delicious dinners quickly and easily without too many dishes-it adds so much layering to the marinade. Curry paste has different calorie levels, so if you don’t like spicy food, be sure to buy a milder curry paste. You can also omit the jalapeno, or just remove all the seeds and ribs to control the spiciness. Don’t be afraid to taste while walking!
What to serve with curry shrimp skewers
These grilled curry shrimp kebabs will be delicious Nasi Lemak Or lentils. You can also make it very simple, just add a piece of your favorite bread or salad.
- Replace shrimp with chicken.
- Add zucchini or squash to get extra vegetables.
- If you don’t have a grill, grill skewers on the grill pan on the stove.
- If you don’t like spicy food, buy a mild curry paste and omit the jalapeno.
More curry recipes you will like:
Coconut Red Curry Shrimp Skewers
The coconut red curry shrimp skewers with bell peppers and onions are so delicious, thanks to one of my favorite pantry staples-red curry sauce.
- 1 ½ lb Big, 20-25# shrimp, peeled
- ½ teaspoon Kosher salt
- 1 Shallots
- ½ cup Low-fat coconut milk
- 2 Spoon Red curry paste, Or more tasting
- 1 ½ teaspoon Chopped or grated fresh ginger
- 2 clove garlic, Chopped or grated
- ½ chili, Chopped (optional)
- 2 Limes
- 2 Red bell pepper
- 8 Or 16 large skewers
- Cooking spray
- Chopped coriander
Pat the shrimp dry and season both sides with salt.
Cut the onion into 8 wedges and reserve 7 wedges for the skewers.
Chop the remaining wedges, add to a large bowl, add coconut milk, curry paste, ginger, garlic and jalapeno (if using), as well as the peel and juice of 1 lime.
Stir until smooth, then taste; if you want a stronger curry flavor, add a little more sauce.
Add the shrimp to the bowl and marinate for 30 minutes.
At the same time, preheat the grill with high temperature and apply oil to the grate.
Cut the reserved onion wedges into approximately 1-inch pieces and try to keep the layers intact.
Cut the bell peppers into 1 to 2 inch pieces.
Wedges the shrimp and onion [individual or doubled slices of] Place bell peppers on double kebabs and use them alternately according to your preference, but each kebab starts and ends with shrimp, for a total of 8 kebabs.
Keep the marinade and lightly spray the kebabs with cooking oil.
Add the kebabs to the grill and brush with the marinade. Bake for 2 to 3 minutes on each side, flip and brush with the marinade until the shrimps are pink and firm and the onions are slightly charred.
When serving, place the kebabs on a plate. Sprinkle chopped cilantro generously on everything and serve with lime wedges.
If using wooden skewers, soak them for at least 30 minutes before grilling.
service: 2string, Calories: 252Kcal, Carbohydrates: 13G, protein: 36G, fat: 5G, Saturated fat: 1.5G, cholesterol: 250Milligrams, sodium: 848Milligrams, fiber: 3G, sugar: 4G
Blue smart point: 1
Green smart point: 3
Purple smart point: 1
Key words: Grilled Shrimp Skewers, Shrimp Skewers