Grilled Coconut Red Curry Shrimp Skewers with bell pepper and onions are so flavorful, thanks to one of my favorite pantry staples – red curry paste.
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.
- 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
Coconut Red Curry Shrimp Skewers
- 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
- Pat the shrimp dry and season both sides with salt.
- Cut the onion into 8 wedges and reserve 7 wedges for the skewers.
- 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.
- Whisk until smooth, then give it a taste; if you’d like a stronger curry flavor, add a little more paste.
- Add the shrimp to the bowl and marinate for 30 minutes.
- Meanwhile, preheat the grill with high heat and oil the grates.
- Cut the reserved onion wedges into approximately 1-inch chunks, and try to keep the layers intact.
- Cut the bell pepper into 1- to 2-inch pieces.
- 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.
- Reserve the marinade and lightly spray the kabobs with cooking oil.
- 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.
- To serve, place the kabobs on a platter. Generously sprinkle chopped cilantro over everything and serve with wedges of lime.