The roasted coconut red curry shrimp skewers with paprika and onions are absolutely delicious, thanks to one of my favorite food items – red curry paste.
Shrimp skewers with red curry and coconut
Shrimp on coconut red curry shrimp skewers is marinated in cold coconut milk, spicy red curry paste, jalapenos, fresh garlic, ginger, and lemon juice. It’s a match made in heaven for juicy large shrimp, which chars well with vegetables on the grill. Most of the preparation and cooking time is without your involvement, giving you time to preheat the grill and enjoy the summer weather. More shrimp skewer recipes I love are these Grilled Panzanella Shrimp Skewers And Gochujang Shrimp Honey Skewers.
Curry paste, a pantry staple I keep on hand, makes it quick and easy to cook a delicious dinner without too many dishes—it adds so much dimension to the marinade. Curry paste comes in different heat levels, so if you’re not a fan of spicy food, be sure to buy a milder paste. You can also omit the jalapeños or remove all seeds and ribs to keep the seasoning under control. Don’t be afraid to savor as you go!
What to serve with curry and shrimp skewers
Grilled curry prawn kebab will be delicious with brown coconut rice or lentils. You can also make it very simple and serve it with a piece of your favorite bread or a side salad.
Differences:
- Replace shrimp with chicken.
- Add zucchini or squash for more vegetables.
- If you don’t have a grill, cook the skewers on a skillet on your stove.
- Buy a light curry paste and skip the jalapeños if you don’t like spicy food.
More Curry Recipes You’ll Love:
Shrimp skewers with red curry and coconut
The coconut red curry shrimp skewers with paprika and onions are absolutely delicious, thanks to one of my favorite food items – red curry paste.
- 1 ½ pound LargeAnd 20-25 # peeled shrimp
- ½ Teaspoon kosher salt
- 1 red onion
- ½ Cup Low fat coconut milk
- 2 Tablespoon red curry pasteAnd or more as desired
- 1 ½ Teaspoon Fresh, chopped or grated ginger الزنجبيل
- 2 clove garlicAnd minced or grated
- ½ jalapenoAnd minced (optional)
- 2 lemon
- 2 Red pepper
- 8 or 16 large skewers
- cooking spray
- chopped coriander, to serve
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Dry the shrimp by patting both sides with salt
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Cut the onions into 8 wedges, reserving 7 for the skewers.
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Chop the remaining wedge and add to a large bowl with the coconut milk, curry paste, ginger, garlic, and jalapenos (if using) along with the peel and juice of one lemon.
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whisk until smooth, then give it a taste; If you want a stronger curry flavor, add a little more of the paste.
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Add the shrimp to the bowl and marinate for 30 minutes.
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Meanwhile, heat the grill over high heat and oil the grates.
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Cut the reserved onion wedges into approximately 1-inch pieces, trying to keep the layers intact.
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Cut the peppers into 1-2 inch pieces.
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Shrimp string, onion wedges, and [individual or doubled slices of] Sweet pepper on double skewers, alternating as you like but with beginning and end of each skewers with shrimp, for a total of 8 kabobs.
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Reserve the marinade and sprinkle the kabobs lightly with the cooking oil.
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Add kabobs to the grill and brush with the seasoning. Grill for 2 to 3 minutes per side, brushing with seasoning after flipping, until shrimp are pink and firm and onions are slightly charred.
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To serve, place kabobs on a plate. Generously sprinkle chopped cilantro over everything and serve with lime wedges.
If using wooden skewers, soak for at least 30 minutes before grilling.
service: 2skewersAnd Calories: 252CaloriesAnd Carbohydrates: 13gAnd protein: 36gAnd fat: 5gAnd Saturated fat: 1.5gAnd Cholesterol: 250mgAnd sodium: 848mgAnd the basic: 3gAnd sugar: 4g
Blue Smart Dots: 1
Green Smart Points: 3
Purple smart points: 1
Key words: Grilled shrimp skewers, shrimp skewers
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