Try this grilled seafood recipe at your next backyard gathering.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; 10 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 129 mg cholesterol; 327 mg sodium. 262 mg potassium; 6 g carbohydrates; 1 g fiber; 2 g sugar; 19 g protein; 923 IU vitamin a; 37 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 1 mcg vitamin b12; 50 mg calcium; 3 mg iron;

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