Grilled Coconut Red Curry Shrimp Skewers with bell pepper and onions are bursting with flavor thanks to a simple pantry favorite: red curry paste. These skewers are bright, slightly spicy, and fragrant from coconut, ginger, garlic, and lime—perfect for a quick summer dinner or backyard barbecue.
Coconut Red Curry Shrimp Skewers
The shrimp in this recipe soak in a creamy, tangy marinade made from low‑fat coconut milk and red curry paste, balanced with fresh ginger, garlic, jalapeño (optional), and lime. Marinating infuses the shrimp so they stay juicy and develop a lovely char when grilled alongside sweet red bell peppers and red onion. Prep is straightforward and mostly hands‑off—while the shrimp marinate you can heat the grill and chop the vegetables.
Curry paste is a great shortcut for building depth in marinades and sauces. It comes in various heat levels, so choose a milder paste if you prefer less spice. You can also omit the jalapeño or remove its seeds and ribs to reduce heat. Taste the marinade before adding shrimp and adjust the curry paste or lime to suit your palate.
What to Serve with Curry Shrimp Skewers
These grilled curry shrimp skewers pair beautifully with brown coconut rice, steamed vegetables, a simple green salad, or a side of lentils. They’re also delicious served with warm bread or pita to soak up any leftover marinade that’s been cooked on the grill.
Variations
- Swap the shrimp for cubed chicken breast or thighs for a poultry version.
- Add zucchini or yellow squash slices to the skewers for extra vegetables.
- If you don’t have a grill, use a grill pan on the stovetop or broil the skewers in the oven.
- Choose a mild red curry paste and skip the jalapeño if you prefer a gentler heat.
Ingredients
- 1 1/2 lbs large shrimp (20–25 count), peeled
- 1/2 tsp kosher salt
- 1 red onion
- 1/2 cup low‑fat coconut milk
- 2 Tbsp red curry paste (adjust to taste)
- 1 1/2 tsp minced or grated fresh ginger
- 2 cloves garlic, minced or grated
- 1/2 jalapeño, minced (optional)
- Zest and juice of 1 lime, plus wedges for serving
- 2 red bell peppers
- 8 (or 16 if using single) large skewers
- Cooking spray or a light brush of oil for the grill
- Chopped cilantro for serving
Instructions
- Pat the shrimp dry and season both sides with the kosher salt.
- Peel and cut the red onion into 8 wedges. Reserve 7 wedges for skewering; mince the remaining wedge for the marinade.
- In a large bowl, whisk together the coconut milk, red curry paste, minced onion, ginger, garlic, jalapeño (if using), and the zest and juice of one lime. Taste and add more curry paste if you want a stronger flavor.
- Add the shrimp to the marinade and toss to coat. Cover and refrigerate for about 30 minutes—no more than an hour to keep the shrimp from becoming too firm.
- Preheat the grill on high and oil the grates well. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Cut the reserved onion wedges into roughly 1‑inch chunks, keeping layers intact when possible. Cut the red bell peppers into 1–2 inch pieces.
- Thread the shrimp, onion pieces, and bell pepper onto skewers, alternating as preferred and beginning and ending with shrimp. If using double skewers, thread them in pairs for sturdiness. You should have a total of 8 skewers.
- Reserve the remaining marinade. Lightly spray or brush the skewers with oil and place them on the preheated grill. Brush each side with reserved marinade as they cook.
- Grill the skewers 2–3 minutes per side, flipping once or twice, until the shrimp turn pink and firm and the onions and peppers have light char marks.
- Transfer the skewers to a platter, sprinkle generously with chopped cilantro, and serve with lime wedges.
Notes
- If using wooden skewers, soak them at least 30 minutes before grilling to prevent burning.
- Adjust the amount of red curry paste to control spice level; try a mild paste if you’re sensitive to heat.
- Marinating for about 30 minutes gives great flavor without over‑firming the shrimp. Avoid marinating for too long.
Nutrition (per serving)
Serving: 2 skewers • Calories: 252 kcal • Carbohydrates: 13 g • Protein: 36 g • Fat: 5 g • Fiber: 3 g • Sugar: 4 g • Sodium: 848 mg • Cholesterol: 250 mg
This Coconut Red Curry Shrimp Skewers recipe is an easy way to bring Thai‑inspired flavors to the grill. The combination of creamy coconut, aromatic curry, fresh lime, and bright cilantro makes these skewers satisfying and light. Try the variations listed above to tailor the dish to your family’s tastes, and enjoy a flavorful, fuss‑free meal any night of the week.