Coconut Red Curry Shrimp Skewers
The shrimp in these Coconut Red Curry Shrimp Skewers marinate in cooling coconut milk, spicy red curry paste and jalapeños, and fresh garlic, ginger, and lime juice. It’s a match made in heaven for big, juicy shrimp, which get nicely charred with the veggies on the grill. Most of the prep and cook time is hands-off, leaving you time to heat your grill and enjoy the summer weather. More shrimp skewer recipes I love are these Grilled Shrimp Panzanella Skewers and Gochujang-Honey Glazed Shrimp Skewers.
Curry paste, a pantry staple I keep on hand, makes it easy and quick to cook a flavorful dinner without too many dishes — it adds so much dimension to a marinade. Curry paste comes in different heat levels, so if you’re not fan of spicy food, make sure to buy a milder paste. You can also omit the jalapeño or just remove all of the seeds and ribs to keep the spiciness in check. Don’t be afraid to taste as you go!
What to Serve with Curry Shrimp Skewers
These grilled curry shrimp kabobs would be delicious with Brown Coconut Rice or lentils. You could also keep it really simple and just serve them with a piece of your favorite bread or side salad.
Variations:
Swap the shrimp for chicken. Add zucchini or squash for extra veggies. If you don’t have a grill, cook the skewers on a grill pan on your stove. Buy a mild curry paste and omit the jalapeños if you don’t like spicy food.
More Curry Recipes You’ll Love:
Salmon Coconut Curry with Spinach and Chickpeas Indian Shrimp Curry Warm Curry Roasted Sheet Pan Vegetable Salad Broiled Tilapia with Thai Coconut Curry Sauce Thai Coconut Curry Shrimp
