Grilled Coconut Pink Curry Shrimp Skewers with bell pepper and onions are so flavorful, because of certainly one 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 contemporary garlic, ginger, and lime juice. It’s a match made in heaven for giant, 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 really like are these Grilled Shrimp Panzanella Skewers and Gochujang-Honey Glazed Shrimp Skewers.
Curry paste, a pantry staple I maintain 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 totally different warmth ranges, so when you’re not fan of spicy meals, be sure to purchase a milder paste. You may as well omit the jalapeño or simply take away all the seeds and ribs to maintain the spiciness in test. Don’t be afraid to style as you go!
What to Serve with Curry Shrimp Skewers
These grilled curry shrimp kabobs can be scrumptious with Brown Coconut Rice or lentils. You may additionally maintain it actually easy and simply serve them with a chunk of your favourite bread or aspect salad.
- Swap the shrimp for hen.
- Add zucchini or squash for further veggies.
- For those who don’t have a grill, prepare dinner the skewers on a grill pan in your range.
- Purchase a light curry paste and omit the jalapeños when 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 certainly one 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 contemporary ginger
- 2 cloves garlic, minced or grated
- ½ jalapeño, minced (non-obligatory)
- 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.
Lower the onion into Eight 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; when you’d like a stronger curry taste, add slightly extra paste.
Add the shrimp to the bowl and marinate for 30 minutes.
In the meantime, preheat the grill with excessive warmth and oil the grates.
Lower the reserved onion wedges into roughly 1-inch chunks, and attempt to maintain the layers intact.
Lower 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 Eight kabobs.
Reserve the marinade and calmly spray the kabobs with cooking oil.
Add the kabobs to the grill and brush with marinade. Grill for two to three minutes per aspect, brushing with marinade after flipping, till the shrimp are pink and agency and the onion is calmly 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 picket skewers, soak for not less than 30 minutes 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 Sensible Factors: 1
Inexperienced Sensible Factors: 3
Purple Sensible Factors: 1
Key phrases: grilled shrimp skewers, Shrimp Skewers