Grilled Coconut Crimson Curry Shrimp Skewers with bell pepper and onions are so flavorful, due to one in all my favourite pantry staples – pink curry paste.
Coconut Crimson Curry Shrimp Skewers
The shrimp in those Coconut Crimson Curry Shrimp Skewers marinate in cooling coconut milk, highly spiced pink curry paste and jalapeños, and recent garlic, ginger, and lime juice. It’s a fit made in heaven for giant, juicy shrimp, which get well charred with the veggies at the grill. Lots of the prep and prepare dinner time is hands-off, leaving you time to warmth your grill and benefit from the summer season climate. Extra shrimp skewer recipes I really like are those Grilled Shrimp Panzanella Skewers and Gochujang-Honey Glazed Shrimp Skewers.
Curry paste, a pantry staple I stay readily available, makes it simple and fast to prepare dinner a flavorful dinner with out too many dishes — it provides such a lot size to a marinade. Curry paste is available in other warmth ranges, so should you’re now not fan of highly spiced meals, be sure to purchase a milder paste. You’ll be able to additionally fail to remember the jalapeño or simply take away the entire seeds and ribs to stay the spiciness in take a look at. Don’t be afraid to style as you cross!
What to Serve with Curry Shrimp Skewers
Those grilled curry shrimp kabobs can be scrumptious with Brown Coconut Rice or lentils. It is advisable to additionally stay it truly easy and simply serve them with a work of your favourite bread or facet salad.
- Change the shrimp for hen.
- Upload zucchini or squash for added veggies.
- For those who don’t have a grill, prepare dinner the skewers on a grill pan to your range.
- Purchase a light curry paste and fail to remember the jalapeños should you don’t like highly spiced meals.
Extra Curry Recipes You’ll Love:
Coconut Crimson Curry Shrimp Skewers
Coconut Crimson Curry Shrimp Skewers with bell pepper and onions are so flavorful, due to one in all my favourite pantry staples – pink curry paste.
- 1 ½ lbs massive, 20-25# shrimp, peeled
- ½ tsp kosher salt
- 1 pink onion
- ½ cup low-fat coconut milk
- 2 Tbsp pink curry paste, or extra to style
- 1 ½ tsp minced or grated recent ginger
- 2 cloves garlic, minced or grated
- ½ jalapeño, minced (not obligatory)
- 2 limes
- 2 pink bell pepper
- 8 or 16 massive skewers
- Cooking spray
- Chopped cilantro for serving
Pat the shrimp dry and season either side with salt.
Minimize the onion into 8 wedges and reserve 7 wedges for the skewers.
Mince the remainder wedge and upload it to a big bowl with the coconut milk, curry paste, ginger, garlic, and jalapeño (if the usage of) at the side of the zest and juice of one lime.
Whisk till easy, then give it a style; should you’d like a more potent curry taste, upload slightly extra paste.
Upload the shrimp to the bowl and marinate for half-hour.
In the meantime, preheat the grill with top warmth and oil the grates.
Minimize the reserved onion wedges into roughly 1-inch chunks, and check out to stay 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 favor however starting and finishing every skewer with shrimp, for a complete of 8 kabobs.
Reserve the marinade and frivolously spray the kabobs with cooking oil.
Upload the kabobs to the grill and brush with marinade. Grill for two to three mins according to facet, brushing with marinade after flipping, till the shrimp are purple and company and the onion is frivolously charred.
To serve, position the kabobs on a platter. Generously sprinkle chopped cilantro over the entirety and serve with wedges of lime.
If the usage of wood skewers, soak for a minimum of 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 Sensible Issues: 1
Inexperienced Sensible Issues: 3
Red Sensible Issues: 1
Key phrases: grilled shrimp skewers, Shrimp Skewers