Imagine transforming your ordinary dinner into a culinary journey through the vibrant streets of Thailand, where each bite transports you to a world of bold, tantalizing flavors. These Coconut Red Curry Shrimp Skewers are not just a meal; they're a sensory experience that combines the creamy richness of coconut milk, the fiery kick of red curry paste, and succulent, perfectly grilled shrimp. Whether you're a seasoned home chef or a curious foodie looking to spice up your cooking repertoire, this recipe promises to deliver restaurant-quality results that will have your taste buds dancing with excitement!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 can coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- Skewers (soaked in water if wooden)
- Fresh basil for garnish
Instructions
- In a medium mixing bowl, whisk together coconut milk, red curry paste, lime juice, and brown sugar until smooth and well combined. This will create a flavorful marinade for the shrimp.
- Place peeled and deveined shrimp in the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for 15-20 minutes to allow the flavors to penetrate the shrimp.
- While shrimp is marinating, soak wooden skewers in water for at least 10 minutes to prevent burning during grilling.
- Remove shrimp from marinade and thread them carefully onto the prepared skewers, leaving a small space between each shrimp to ensure even cooking.
- Preheat grill or grill pan to medium-high heat (approximately 400°F). Lightly oil the grates to prevent sticking.
- Grill the shrimp skewers for 2-3 minutes per side, or until shrimp turn pink and are just cooked through. Be careful not to overcook, as shrimp can become tough.
- Remove skewers from heat and let rest for 1-2 minutes. Garnish with fresh torn basil leaves before serving.
- Serve hot with additional lime wedges and optional side of steamed rice or fresh salad.
Tips
- Marinating Magic: Don't rush the marinating process. Those 15-20 minutes allow the shrimp to absorb the incredible flavors of the curry mixture.
- Skewer Strategy: Leave a small gap between shrimp on the skewer to ensure even cooking and beautiful grill marks.
- Heat Control: Medium-high heat is crucial. Too hot, and you'll burn the outside; too cool, and you'll end up with rubbery shrimp.
- Fresh is Best: Use fresh shrimp whenever possible, and ensure they're completely peeled and deveined for the best texture.
- Wooden Skewer Hack: Always soak wooden skewers in water to prevent them from burning on the grill.
- Doneness Check: Shrimp are done when they turn pink and slightly curl. Overcooking is the number one enemy of tender, juicy shrimp!
- Garnish Game: The fresh basil isn't just for looks - it adds a bright, aromatic finish that elevates the entire dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 25g
Fat: 22g
Saturated Fat: 16g
Cholesterol: 180mg
