Grilled Curry Shrimp Skewers

5 from 2 votes

Grilled Curry Shrimp Skewers

These delicious grilled curry shrimp skewers are cooked with onion and red bell pepper. Serve them with rice or roasted potatoes.

Prep Time15

Cook Time14

Resting TIme10

Total Time39

Course: Entrees

Cuisine: American

Keyword: Seafood Recipes

Servings: Servings

Calories: 233kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

5 tablespoons olive oil
2 tablespoons fresh lime juice
1 ½ teaspoons curry powder
2 large garlic cloves smashed
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
24 large shrimp peeled, tails left intact
1 sweet onion Vidalia or Walla Walla, cut into three ½-inch slices
1 red bell pepper seeded & cut into quarters
2 tablespoons minced cilantro divided

Instructions

Heat the grill to medium-high heat.
In a medium bowl, whisk together the olive oil, lime juice, curry powder, salt and pepper. Add the shrimp and toss to coat. Let it rest for 10 minutes.
Thread the shrimp onto 4 skewers, running the shrimp through the body and tail of the shrimp.
Lightly brush the onions and peppers with some of the marinade. Pour the rest of the marinade into a small saucepan, bring to a boil and simmer for about 4 minutes.
Place the onions and peppers onto the grill and cook until lightly charred and tender, about 3 minutes per side. Remove from the grill and dice the onions and peppers. Mix them into the simmering marinade. Remove from the heat and stir in 1 tablespoon of cilantro.
Place the shrimp skewers on the grill and cook until the shrimp is just cooked through, 1 to 2 minutes per side. Take care not to overcook the shrimp or they will become rubbery.
Remove the shrimp from the skewers, divide them between 4 plates, and spoon the onion sauce over the shrimp. Garnish with the remaining cilantro. Serve.

Notes

Inspired by Bon Appetit Magazine.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition