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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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Ingredients

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Directions

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  • 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.

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  • 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.)

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  • 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.)

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  • 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; 21 g total fat; 16 g saturated fat; 1 g polyunsaturated fat; 0 g monounsaturated fat; 172 mg cholesterol; 350 mg sodium. 191 mg potassium; 30 g carbohydrates; 0 g fiber; 2 g sugar; 27 g protein; 194 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 1 mcg vitamin b12; 81 mg calcium; 5 mg iron;

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