Easy Coconut Red Curry Shrimp Skewers | Quick Summer Grill Recipe

Introduction

Remember those lazy summer evenings, the smell of the grill wafting through the air, and the joy of sharing a simple, delicious meal with loved ones? I’m bringing that feeling right back to your kitchen today with these incredibly easy Coconut Red Curry Shrimp Skewers! This recipe is so quick to whip up, it’s perfect for a weeknight dinner or an impromptu backyard get-together. You’ll be amazed at how much flavor you can pack into these vibrant skewers, and they’re always a huge hit!

Why You’ll Love This Recipe

• Fast: From prep to plate in under 30 minutes, perfect for busy days.
• Easy: Minimal steps and simple ingredients mean anyone can make these.
• Giftable: Imagine gifting a pre-marinated batch to a neighbor or friend – such a thoughtful idea!
• Crowd-pleasing: The sweet, spicy, and savory flavors are universally loved.

Ingredients

Gather ’round, friends! Here’s what you’ll need to make these delightful skewers:

• 1 ½ lbs large shrimp (20-25 count), peeled: Make sure they’re peeled and deveined for easy eating.
• ½ tsp kosher salt: Just a touch to enhance the natural flavors.
• 1 red onion: For that lovely sweet bite and beautiful color.
• ½ cup low-fat coconut milk: This is the creamy base of our delicious marinade.
• 2 Tbsp red curry paste, or more to taste: The star of the show! Adjust to your preferred level of spice.
• 1 ½ tsp minced or grated fresh ginger: Adds a wonderful warmth and zing.
• 2 cloves garlic, minced or grated: Because what’s a good recipe without garlic?
• ½ jalapeño, minced (optional): For an extra kick of heat if you’re feeling brave!
• 2 limes: We’ll use the juice for brightness and a squeeze over the top.
• 2 red bell peppers: For sweetness, crunch, and gorgeous color.
• 8 or 16 large skewers: Bamboo skewers are great, just remember to soak them if you’re grilling!
• Cooking spray: To keep everything from sticking.
• Chopped cilantro for serving: The perfect fresh garnish.

How to Make It

Let’s get cooking! It’s as easy as 1-2-3 (well, 10 steps, but they’re all super simple!):

1. Prep Your Shrimp: Start by giving your shrimp a quick rinse and making sure they’re all peeled and deveined. Pat them dry and season them with that kosher salt. Easy peasy!
2. Chop Your Veggies: Cut your red onion and red bell peppers into nice, bite-sized pieces, about 1-inch squares. This way, they’ll cook up perfectly alongside the shrimp.
3. Whip Up the Marinade: Grab a medium-sized bowl. Whisk together the creamy coconut milk, your red curry paste (start with 2 tablespoons, you can always add more!), the grated fresh ginger, minced garlic, and that optional jalapeño if you like a little spice.
4. Add Some Zing: Squeeze the juice of one of your limes right into that lovely coconut milk mixture. It adds a beautiful brightness that cuts through the richness.
5. Marinate Away: Now, add your prepared shrimp, red onion chunks, and red bell pepper pieces into the bowl with the marinade. Give everything a good toss so that every single piece is coated in that fragrant, flavorful sauce. Let it sit for at least 10 minutes while you preheat the grill – the longer, the more flavor!
6. Skewer Time! Grab your skewers and start threading the shrimp, onion, and bell pepper pieces onto them. I like to alternate them for a really pretty presentation.
7. Get the Grill Ready: Preheat your grill or a grill pan to medium-high heat. Give it a quick spray with cooking spray so nothing sticks.
8. Grill to Perfection: Carefully place your skewers on the hot grill. Cook them for about 2-3 minutes per side. You’re looking for the shrimp to turn nice and pink and opaque, and for the veggies to get a little tender but still have a nice crisp to them.
9. A Final Squeeze: Once they’re done, take them off the grill and squeeze the juice from your remaining lime all over them. It’s the perfect finishing touch!
10. Garnish and Serve: Sprinkle with that fresh chopped cilantro and serve immediately. Enjoy the explosion of flavor!

Substitutions & Additions

This recipe is wonderfully forgiving, and you can totally make it your own! Here are a few ideas:

• Veggie Swap: Don’t have bell peppers? Zucchini, cherry tomatoes, or chunks of pineapple would be fantastic here. Pineapple adds a wonderful tropical sweetness!
• Protein Power: Not a shrimp fan? Chicken breast chunks or firm tofu cubes would also work beautifully. Just adjust the grilling time as needed.
• Spice Level: If you love heat, feel free to add more jalapeño or even a pinch of red pepper flakes to the marinade. For less heat, you can omit the jalapeño entirely.
• Extra Flavor Boost: A teaspoon of fish sauce or soy sauce in the marinade can add another layer of savory goodness.

Tips for Success

A few little tricks to make sure your skewers turn out absolutely perfect every time:

• Soak Your Skewers: If you’re using wooden or bamboo skewers and grilling, always soak them in water for at least 30 minutes before using them. This prevents them from burning up on the grill.
• Don’t Overcrowd the Grill: Give your skewers a little breathing room on the grill. This allows for even cooking and those nice grill marks.
• Marinade Time: While 10 minutes is great, if you have time, let them marinate for up to 30 minutes for even more intense flavor. Just don’t marinate seafood for too long, as the acid in the lime can start to “cook” it.
• Prep Ahead: You can chop all your veggies and mix the marinade a day in advance. Just keep them separate in the fridge until you’re ready to assemble and grill.

How to Store It

These skewers are best enjoyed fresh off the grill, but if you have any leftovers, here’s how to store them:

Once cooled, store any leftover skewers in an airtight container in the refrigerator for up to 2 days. They’re delicious cold as a salad topper or reheated gently. I often like to shred the shrimp and veggies and add them to a wrap or rice bowl the next day.

FAQs

Got a question? I’ve got an answer!

Q: Can I make these in the oven or on the stovetop?
A: Absolutely! You can bake them on a baking sheet at 400°F (200°C) for about 10-12 minutes, flipping halfway through. For stovetop, use a grill pan or skillet over medium-high heat, cooking in batches for about 3-4 minutes per side.

Q: What can I serve these with?
A: They’re fantastic with steamed jasmine rice, a simple green salad, or some grilled corn on the cob. They really are a complete meal on their own!

Q: How do I know when the shrimp is cooked?
A: Shrimp cooks very quickly! When it’s done, it will turn opaque pink and slightly curled. Be careful not to overcook them, or they can become tough.

Print