Grilled coconut red curry prawn skewers with peppers and onions are so flavorful thanks to one of my favorite pantry staples – red curry paste.
Coconut skewers with red curry prawns
The prawns in these coconut red curry shrimp skewers marinate in cooling coconut milk, spicy red curry paste and jalapeños as well as fresh garlic, ginger and lime juice. It’s a heavenly game for big, juicy prawns that are nicely charred with the vegetables on the grill. Most of the prep and cooking time is eliminated, leaving you free time to heat up your grill and enjoy the summer weather. Other shrimp skewer recipes that I love are these grilled shrimp panzanella skewers and gochujang honey-glazed shrimp skewers.
Curry paste, a staple that I always have on hand, makes it easy and quick to make a spicy dinner without too many dishes – it adds so much dimension to a marinade. Curry paste is available in different levels of heat. So, if you’re not a fan of spicy foods, consider buying a milder paste. You can also leave out the jalapeño or just remove all of the seeds and ribs to keep the spiciness in check. Don’t be afraid to try while you go!
What to serve with curry prawn skewers
These grilled curry shrimp kabobs would be delicious with brown coconut rice or lentils. You can also keep it simple and just serve it with a piece of your favorite bread or side salad.
- Swap the shrimp for chicken.
- Add zucchini or squash for extra vegetables.
- If you don’t have a grill, grill the skewers in a grill pan on your stove.
- Buy a mild curry paste and skip the jalapeños if you don’t like spicy foods.
More Curry Recipes You’ll Love:
Coconut skewers with red curry prawns
Preparation time: 35 Minutes
Cooking time: fifteen Minutes
Total time: 50 Minutes
Coconut red curry shrimp skewers with peppers and onions are so flavorful thanks to one of my favorite pantry staples – red curry paste.
- 1 ½ lbs large, 20-25 # prawns, peeled
- ½ teaspoon kosher salt
- 1 Red onion
- ½ Cup low-fat coconut milk
- 2 tablespoon Red curry paste, or more to taste
- 1 ½ teaspoon chopped or grated fresh ginger
- 2 Cloves garlic, chopped or grated
- ½ Jalapeno, hacked (optional)
- 2 Lemons
- 2 Red pepper
- 8th or 16 large skewers
- Cooking spray
- Chopped coriander for serving
Pat the prawns dry and season with salt on both sides.
Cut the onion into 8 wedges and save 7 wedges for the skewers.
Chop the remaining wedge and place in a large bowl with the coconut milk, curry paste, ginger, garlic and jalapeño (if used) along with the zest and the juice of 1 lime.
Whisk until smooth, then taste it; If you want a stronger curry flavor, add a little more paste.
Put the prawns in the bowl and marinate for 30 minutes.
In the meantime, preheat the grill to high heat and oil the grids.
Cut the reserved onion wedges into about 1-inch pieces, trying to keep the layers intact.
Cut the peppers into 1 to 2 inch pieces.
Prawns, onion wedges and [individual or doubled slices of] Stick peppers on double skewers, alternating at will, but start and finish each skewer with shrimp, for a total of 8 kabobs.
Save the marinade and lightly sprinkle the kabobs with cooking oil.
Place the kabobs on the grill and coat with marinade. Grill for 2 to 3 minutes on each side, brush with marinade after turning until the prawns are pink and firm and the onion is lightly charred.
Place the kabobs on a platter to serve. Sprinkle generously with chopped coriander and serve with lime wedges.
If using wooden skewers, soak for at least 30 minutes before grilling.
Portion: 2Skewers, Calories: 252kcal, Carbohydrates: 13G, Protein: 36G, Fat: 5G, Saturated fatty acids: 1.5G, Cholesterol: 250mg, Sodium: 848mg, Fiber: 3rdG, Sugar: 4thG
Blue Smart Points: 1
Green smart points: 3rd
Purple Smart Points: 1
Keywords: grilled shrimp skewers, shrimp skewers