Try this grilled seafood recipe at your next backyard gathering.

Source: Better Homes and Gardens

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Recipe Summary

prep:
35 mins
marinate:
30 mins
grill:
7 mins
total:
1 hr 12 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. In a medium bowl combine 1 Tbsp. of the oil, lime juice, half of the chile pepper and garlic, salt, and black pepper. Add shrimp; toss to coat. Cover and marinate in the refrigerator 30 to 60 minutes, stirring occasionally.

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  • Meanwhile, if using wooden skewers, soak in water 30 minutes. For sauce, in a medium skillet heat remaining 1 Tbsp. oil over medium heat. Add sweet pepper, onion, and remaining chile pepper and garlic; cook 10 minutes or until tender, stirring occasionally. Add tomatoes, coconut milk, and tomato paste. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes or until desired consistency. Season to taste with additional salt. Keep warm.

  • Thread shrimp onto four long skewers, leaving 1/4 inch between pieces. Grease grill rack. Grill shrimp skewers, uncovered, over medium heat 7 to 9 minutes or until shrimp are opaque, turning once.

  • Spoon sauce onto a serving platter or divide among shallow bowls. Top with shrimp skewers and sprinkle with parsley.

*Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

195 calories; fat 10g; cholesterol 129mg; saturated fat 6g; carbohydrates 6g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 2g; protein 19g; vitamin a 923.2IU; vitamin c 37.2mg; riboflavin 0.1mg; niacin equivalents 2.2mg; vitamin b6 0.2mg; folate 12.1mcg; vitamin b12 0.9mcg; sodium 327mg; potassium 262mg; calcium 50.5mg; iron 2.5mg.
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