Coconut Red Curry Shrimp Skewers
Coconut Red Curry Shrimp Skewers with bell pepper and onions are so flavorful, thanks to one of my favorite pantry staples – red curry paste.
Foto: Skinnytaste
Bahan-bahan
- 1 ½ lbs large (20-25# shrimp, peeled)
- ½ tsp kosher salt
- 1 red onion
- ½ cup low-fat coconut milk
- 2 Tbsp red curry paste (or more to taste)
- 1 ½ tsp minced or grated fresh ginger
- 2 cloves garlic (minced or grated)
- ½ jalapeño (minced (optional))
- 2 limes
- 2 red bell pepper
- 8 or 16 large skewers
- Cooking spray
- Chopped cilantro for serving
Langkah-langkah
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Pat the shrimp dry and season both sides with salt.
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Cut the onion into 8 wedges and reserve 7 wedges for the skewers.
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Mince the remaining wedge and add it to a large bowl with the coconut milk, curry paste, ginger, garlic, and jalapeño (if using) along with the zest and juice of 1 lime.
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Whisk until smooth, then give it a taste; if you’d like a stronger curry flavor, add a little more paste.
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Add the shrimp to the bowl and marinate for 30 minutes.
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Meanwhile, preheat the grill with high heat and oil the grates.
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Cut the reserved onion wedges into approximately 1-inch chunks, and try to keep the layers intact.
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Cut the bell pepper into 1- to 2-inch pieces.
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Thread the shrimp, onion wedges, and [individual or doubled slices of] bell pepper onto doubled skewers, alternating as you like but beginning and ending each skewer with shrimp, for a total of 8 kabobs.
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Reserve the marinade and lightly spray the kabobs with cooking oil.
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Add the kabobs to the grill and brush with marinade. Grill for 2 to 3 minutes per side, brushing with marinade after flipping, until the shrimp are pink and firm and the onion is lightly charred.
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To serve, place the kabobs on a platter. Generously sprinkle chopped cilantro over everything and serve with wedges of lime.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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