Grilled Coconut Red Curry Shrimp Skewers with Pepper and Onions are so tasty, thanks to one of my favorite staples: red curry paste.
Coconut Red Curry Shrimp Skewers
The shrimp on these Coconut Red Curry Shrimp Skewers are marinated in refreshing coconut milk, spicy red curry paste and jalapeños, and fresh garlic, ginger, and lime juice. It’s a perfect match for large, juicy shrimp, which is charred by grilled vegetables. Most of the prep and cooking time is hands-on, leaving you time to heat up the grill and enjoy the summer weather. More Shrimp Kabob Recipes I love are these Grilled Shrimp Panzanella Kabobs and Gochujang Honey Glazed Shrimp Kabobs.
Curry paste, a pantry staple I have on hand, makes it quick and easy to cook a tasty dinner without too many dishes – it adds a lot of dimension to a 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 jalapeno or just remove all the seeds and ribs to keep the spiciness under control. Don’t be afraid to test as you go!
What to Serve with Curried Shrimp Skewers
These Grilled Curried Shrimp Skewers would be delicious with coconut brown rice or lentils. You can also keep it really simple and just serve them with a slice of your favorite bread or salad.
- Swap the shrimp for chicken.
- Add zucchini or squash for more veggies.
- If you don’t have a grill, cook the kabobs in a grill pan on your stove.
- Buy a mild curry paste and skip the jalapenos if you don’t like spicy food.
More curry recipes that you will love:
Coconut Red Curry Shrimp Skewers
Coconut Red Curry Shrimp Skewers with Pepper and Onions are so tasty, thanks to one of my favorite pantry staples: red curry paste.
- 1 ½ pounds big, 20-25 # shrimp, peeled
- ½ teaspoonful kosher salt
- 1 Red onion
- ½ Cup low fat coconut milk
- 2 Tablespoon red curry paste, or more to taste
- 1 ½ teaspoonful minced or grated fresh ginger
- 2 cloves Garlic, chopped or grated
- ½ jalapeno, chopped (optional)
- 2 limes
- 2 Red pepper
- 8 or 16 large skewers
- Cooking spray
- Chopped cilantro to serve
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 slice and add to a large bowl with the coconut milk, curry paste, ginger, garlic, and jalapeno (if using) along with the zest and juice of 1 lime.
Beat until smooth, then give it a taste; if you want a stronger curry flavor, add a little more pasta.
Add the shrimp to the bowl and marinate for 30 minutes.
Meanwhile, preheat the grill to high heat and grease the grates.
Cut the reserved onion slices into about 1-inch chunks and try to keep the layers intact.
Cut the bell pepper into 1 to 2-inch chunks.
Thread the shrimp, onion slices and [individual or doubled slices of] Bell pepper on folded skewers, alternating to your liking but beginning and ending each skewer with shrimp, for a total of 8 skewers.
Reserve the marinade and lightly drizzle the skewers with cooking oil.
Add the skewers to the grill and brush them with the marinade. Grill for 2 to 3 minutes per side, brushing with the marinade after turning, until the shrimp are pink and firm and the onion slightly charred.
To serve, place the skewers on a platter. Sprinkle chopped cilantro generously over everything and serve with lemon wedges.
If using wooden skewers, allow them to soak for at least 30 minutes before grilling.
Service: 2skewers, Calories: 252kcal, Carbohydrates: 13gram, Protein: 36gram, Fat: 5gram, Saturated fat: 1.5gram, Cholesterol: 250mg, Sodium: 848mg, Fiber: 3gram, Sugar: 4gram
Blue smart dots: 1
Green smart points: 3
Purple smart dots: 1
Keywords: grilled shrimp skewers, shrimp skewers