Coconut Red Curry Shrimp Skewers

Updated at: Thu, 17 Aug 2023 12:02:45 GMT

Step 1

Pat the shrimp dry and season both sides with salt.

Step 2

Cut the onion into 8 wedges and reserve 7 wedges for the skewers.

Step 3

Mince the remaining wedge and add it to a large bowl with the coconut milk, curry paste, ginger, garlic, and jalapeño (if using) along with the zest and juice of 1 lime.

Step 4

Whisk until smooth, then give it a taste; if you’d like a stronger curry flavor, add a little more paste.

Step 5

Add the shrimp to the bowl and marinate for 30 minutes.

Step 6

Meanwhile, preheat the grill with high heat and oil the grates.

Step 7

Cut the reserved onion wedges into approximately 1-inch chunks, and try to keep the layers intact.

Step 8

Cut the bell pepper into 1- to 2-inch pieces.

Step 9

Thread the shrimp, onion wedges, and [individual or doubled slices of] bell pepper onto doubled skewers, alternating as you like but beginning and ending each skewer with shrimp, for a total of 8 kabobs.

Step 10

Reserve the marinade and lightly spray the kabobs with cooking oil.

Step 11

Add the kabobs to the grill and brush with marinade. Grill for 2 to 3 minutes per side, brushing with marinade after flipping, until the shrimp are pink and firm and the onion is lightly charred.

Step 12

To serve, place the kabobs on a platter. Generously sprinkle chopped cilantro over everything and serve with wedges of lime.

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