| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Inactive: | 20 min |
| Cook: | 5 min |
| Yield: | 8 servings |
Ingredients
- 1 (14-ounce) can unsweetened coconut milk
- 2 tablespoons red curry paste
- 1/2 red onion, peeled and finely chopped
- 1/4 cup chopped fresh cilantro leaves
- 1 lime, juiced
- 2 to 3 tablespoons canola oil
- Salt and freshly ground pepper
- 2 pounds shrimp, shell and tail left on
Instructions
- Heat grill to high. Whisk together coconut milk, curry paste, onion, cilantro, lime juice, and oil in a large bowl. Season, to taste, with salt and pepper. Place shrimp in the bowl and toss to coat. Cover and let marinate at room temperature for 20 minutes.
- Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 245 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 24 g |
| Cholesterol | 183 mg |
| Sodium | 439 mg |
Reviews
The flavor is actually pretty good, but you definitely need to add some salt and then either cayenne or crushed red pepper otherwise it is on the blander side, but still a good flavor. I added a second lime for a little more acidity and lots of cilantro. I served it over romaine with diced red pepper, cilantro, lime, peanuts, and the sauce that I kept aside from the marinade. Makes an easy and tasty weeknight dinner. Would be good over rice or noodles too.
Very bland. I’m not understanding all the 5 star reviews, particularly because many are talking about tweaks they made. IMO a 5 star recipe is one that’s perfect as written.
Made this two ways recently. Bobby’s grilled shrimp was a big hit for my block club party. All the neighbors loved it.
Yesterday, I marinated the shrimp but decided not to light the grill. I sauteed the marinated shrimp until almost done – set aside. Then put the marinade in the skillet, reduced then added a bit of butter & flour to thicken. Put the shrimp back in to warm and served over rice. Delish!
This took only minutes to put together and had just the right amount of flavor. Not to mention it’s very light. I broiled the shrimp for two minutes on each side instead of grilling. I served it with brown rice. The whole family loved it. I will be making this again soon.
I left out the onions, used 1/2 can coconut milk and added dried red hot chile peppers and 3/4 cup white wine. I baked the shrimp in the marinade @ 350 for about 25 min, or until done. I served with Naan bread to soak up the juice. No left overs. Guess it was a hit. Coming from New Orleans, we call this Indian style BBQ shrimp. WHO DAT!!!!!!!!!!!!!!
Good marinade for the shrimp. I made a little extra and reduced it down with some peanut butter and used it as a sauce over vegetables and noodles. I did end up adding a little red pepper flake for spice.
This shrimp recipe was so easy and the shrimp was moist and so delicious! We paired it with a crunchy thai style cold noodle salad with a peanut sauce and had an unbelievably fantastic dinner. I would recommend this recipe to anyone who loves shrimp and craves variety.
Made this last night & while I didn’t have any limes on hand, the recipe was still delicious, quick & easy. I soaked squares of red pepper in with the shrimp & threaded them on skewers to grill. I would have liked a little heat so I think I will add some crushed red pepper next time.
My guests and myself were equally delighted by the finished product. The tricky thing about marinades is that what you end up with after cooking is so different…and this one was a big hit. I added garlic, mirin, and sugar to further balance the flavors. It is also a very versatile recipe…by changing the color of the curry paste it could compliment any color of meat.
IT’S A KEEPER, EVERYONE LOVED IT.