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A coconut milk marinade flavors the shrimp in these grilled kabobs. Make them at your next summer cookout.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
20 mins
soak:
30 mins
marinate:
30 mins
grill:
5 mins
total:
85 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • If using wooden skewers, soak in water for 30 minutes. In a small bowl stir together the coconut milk, lime peel, lime juice, sugar, curry paste, fish sauce, and ginger.

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  • Place shrimp in a medium bowl. Pour 1/2 cup of the coconut milk mixture over shrimp. Cover shrimp and refrigerate for 30 minutes. Cover and refrigerate remaining milk mixture.

  • Drain shrimp, discarding marinade. Thread shrimp onto pairs of metal or wooden skewers, leaving 1/4 inch between pieces. (Using two skewers makes turning easier.)

  • For a charcoal grill, place skewers on the rack of an uncovered grill directly over medium coals. Grill for 5 to 8 minutes or until shrimp turn opaque, turning skewers once. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack. Cover and grill as above.)

  • Meanwhile, heat reserved coconut milk mixture over medium heat until boiling. Reduce heat; simmer, uncovered, for 5 minutes (mixture will be thin). Serve with shrimp and rice. Garnish with lime wedges, if desired. Makes 4 to 6 servings.

Nutrition Facts

420 calories; fat 21g; cholesterol 172mg; saturated fat 16g; carbohydrates 30g; poly fat 1g; sugars 2g; protein 27g; vitamin a 194.4IU; vitamin c 5.9mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 3.4mg; vitamin b6 0.2mg; folate 48.4mcg; vitamin b12 0.8mcg; sodium 350mg; potassium 191mg; calcium 80.8mg; iron 4.7mg.
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