Coconut Red Curry Shrimp Skewers with bell pepper and onions are so flavorful, thanks to one of my favorite pantry staples – red curry paste.
1 ½lbslarge(20-25# shrimp, peeled)
½cuplow-fat coconut milk
2Tbspred curry paste(or more to taste)
1 ½tspminced or grated fresh ginger
2clovesgarlic(minced or grated)
2red bell pepper
8or 16 large skewers
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.
If using wooden skewers, soak for at least 30 minutes prior to grilling.