Grilled Coconut Red Curry Shrimp Skewers
Ingredients
The shrimp and marinade
-
1 ½
lbs
large shrimp, peeled
-
½
tsp
kosher salt
-
½
cup
low-fat coconut milk
-
2
Tbsp
red curry paste
-
1 ½
tsp
minced or grated fresh ginger
-
2
cloves
garlic, minced or grated
-
½
jalapeño
minced (optional)
-
2
limes
zest and juice of 1 lime
The vegetables
-
1
red onion
cut into wedges
-
2
red bell peppers
cut into pieces
For skewering
-
8 or 16
large
skewers
-
Cooking spray
-
Chopped
cilantro for serving
Instructions
- Pat the shrimp dry and season with salt.
- Cut the onion into wedges, reserving 7 for skewers and mincing the rest.
- In a bowl, combine the minced onion, coconut milk, curry paste, ginger, garlic, jalapeño, lime zest, and juice.
- Whisk the marinade until smooth and adjust the curry paste to taste.
- Add shrimp to the marinade and marinate for 30 minutes.
- Preheat the grill and oil the grates.
- Cut reserved onion wedges into 1-inch chunks and bell peppers into 1- to 2-inch pieces.
- Thread shrimp, onion, and bell pepper onto skewers, starting and ending with shrimp.
- Lightly spray the skewers with cooking oil and brush with marinade.
- Grill skewers for 2 to 3 minutes per side, brushing with marinade until shrimp are pink and firm.
- Serve the skewers on a platter, topped with cilantro and lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
252
Total fat
5g
Total carbohydrates
13g
Total protein
36g
Sodium
848mg
Cholesterol
250mg
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