It is the mild curry flavor with the slight creaminess of the coconut milk that gives these shrimp all their greatness. While this recipe is perfect as an appetizer, the shrimp are perfect in salads or served over hot rice.
MAKES 6 TO 8 KEBABS
INGREDIENTS
- 2 pounds (900 g) jumbo shrimp
- 6 to 8 skewers or thin sugarcane skewers
FOR COCONUT-CURRY MARINADE:
- ¾ cup (175 ml) coconut milk
- Juice of 1 lime
- 1 tablespoon (15 ml) water
- 1 tablespoon (15 g) green curry paste
- 2 teaspoons fish sauce
- 1 teaspoon Asian chili paste
- 1 teaspoon grated ginger
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
INSTRUCTIONS
- Combine all the ingredients for the Coconut-Curry Marinade.
- Peel and devein the shrimp. Make sure to leave the tails on. Wash with cold water and pat dry with paper towels.
- Place the shrimp into a resealable plastic bag. Pour the Coconut-Curry Marinade over the shrimp. Using tongs, carefully toss the shrimp with the marinade. Remove any excess air from the bag, seal, and place into the refrigerator for 1 hour.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Thread the shrimp onto the skewers. Place about 5 to 8 shrimp per skewer, depending on type of skewer being used. Discard any marinade remaining in the bag.
- Place the kebabs on the grill. Cook for 3 to 4 minutes per side.
- Remove the kebabs from the grill and serve.
NOTE:
- For a vegetarian or vegan option, use firm or extra-firm tofu instead of the shrimp.
