Coconut Mango Curry BBQ Shrimp recipe
One of the nice things about this BBQ Shrimp recipe with coconut, mango and curry is that it tastes like it took you all day to put together.
Really, as far as shrimp grilling recipes go this is probably one of the easiest.
Use frozen mango chunks, thaw them and smush them up with some canned coconut milk, a little curry powder and lime juice and that's pretty much it!
This recipe has a definite Asian leaning so it's best served with some rice and a BBQ chicken recipe, maybe something like these Asian Sensation grilled chicken drumsticks.
And this BBQ shrimp recipe also makes enough sauce to save 1/2 a cup for dipping or drizzling over the kabobs when done cooking.
Serves: 2 - 4
Prep time: 10 minutes
Direct Heat: 575F - 600F
Note: for best results marinate for 1 hour
If you don't have a blender then use a potato masher or fork to smush the mango so it's smooth, then add the lime juice and mix together well.
Add the coconut milk and blend well with the pureed mango.
Add the curry powder
and blend well with the coconut mango mixture.
Place the BBQ shrimp kabobs in a shallow dish large enough to hold them and spoon the coconut mango curry mixture over the kabobs.
Flip the skewers several times to completely cover them.
Save enough of the sauce to drizzle over the BBQ shrimp or to use as a dipping sauce. There should be plenty left.
Cover and refrigerate at least an hour.
Once the BBQ has reached temperature place the shrimp skewers on the grill and close the lid.
After 3 - 4 minutes use your BBQ tongs to grip one end of a skewer and wiggle gently to release the shrimp from the grates.
Check the underside, if there are nice grill marks and the they're turning opaque and orangey in color then it's time to flip the skewers and close the lid.
Warm up the reserved sauce in the microwave for 30 second or so and drizzle the BBQ shrimp with the sauce and serve immediately.
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