Enjoy grilled shrimp with an exotic coconut and curry marinade.
Prep
15 min
Cook
8 min
Total
23 min
Servings
4
Difficulty
Easy
Instructions
Prepare the marinade
In a bowl, mix the coconut milk, curry paste, fish sauce, lime juice, and minced garlic.
Pro tip: For an even richer flavor, let the shrimp marinate in the refrigerator for at least one hour.
Marinate the shrimp
Add the peeled shrimp to the marinade and mix well to coat them.
Pro tip: Use fresh shrimp for optimal flavor.
Preheat the grill
Preheat your grill to medium-high heat.
Pro tip: Make sure the grill is well-oiled to prevent the shrimp from sticking.
Skewer the shrimp
Thread the shrimp onto wooden or metal skewers.
Pro tip: If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Grill the shrimp
Place the shrimp skewers on the grill and cook for 3-4 minutes on each side. Check that the shrimp have reached an internal temperature of 145°F / 63°C by inserting a thermometer into the thickest part of the shrimp. They should be opaque and firm to the touch.
Pro tip: Do not leave them on the grill too long to avoid them becoming rubbery.
Prepare the garnish
While the shrimp are cooking, prepare the garnish by slicing the lime and chilies.
Pro tip: Add fresh herbs for a pop of color and flavor.
Serve
Serve the shrimp hot, garnished with coconut milk, lime wedges, and chilies.
Pro tip: Pair them with basmati rice for a complete meal.
Frequently Asked Questions
How to choose fresh shrimp?
Look for shrimp that smell like the sea and have a firm texture.
Can the marinade be prepared in advance?
Yes, you can prepare the marinade up to 24 hours in advance and store it in the refrigerator.
What type of curry should be used?
Red curry paste is ideal for this recipe, but you can adjust according to your taste.
Serving Suggestions
Nutrition per serving
220
Calories
23g
Protein
12g
Fat
6g
Carbs
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