Spicy Lime Shrimp Curry recipe with rice

Are you suprised to find the shrimp curry recipe you're searching for in with all of these shrimp grilling recipes?

Don't be. This recipe deserves it's place among the best curry recipes you've found so far.

Green curry paste and medium curry powder combine with limes and coconut milk to make this a nice spicy thai shrimp curry recipe that's fantastic served with jasmine rice.
What really sets this curry recipe apart from many of the others is how the limes are used, both in the shrimp marinade as well as on the curry shrimp kabob's.

Grill the curry marinated kebabs over high heat and then drizzle some of the reserved curry lime coconut blend over the kababs and rice when cooked.

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Home › Grilled Shrimp Recipes › Shrimp Curry Recipe

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Serves: 4 - 6

Prep time: 15 minutes
Cook time: 6 minutes

Direct Heat: 575F - 600F

Note: for best results marinate for 60 minutes

What you'll need:

1 lb shrimp (31-40 size)

1 tablespoon chopped lemongrass

2 tablespoons chopped fresh ginger

3 garlic cloves chopped

1 can coconut milk (400ml)

1 tablespoon lime juice

1 tablespoon green curry paste

1 tablespoon medium curry powder

1 tablespoon brown sugar

2 tablespoons chopped green onions (green part only)

2 - 3 limes sliced

1 1/2 cups jasmine rice cooked

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Step 1:
Chop the lemongrass, garlic and ginger and place in a food processor or blender.

Add the coconut milk, lime juice, green curry paste, medium curry powder and brown sugar.

Blend the ingredients until smooth.

This should yield about 2 cups of the curry mixture.

Stir in the 2 tablespoons of chopped green onion.

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Step 2:
Soak 6 - 8 bamboo skewers in water for an hour.

Thread 5 - 6 shrimp on each skewer with a slice of lime on each end to hold them in place.

Sprinkle a little curry powder over the shrimp on both sides.

Pour 1 cup of the blended curry recipe marinade over top of the shrimp and reserve the rest for drizzling later.

Turn the shrimp kebabs several times to ensure they're evenly covered.

Cover with plastic wrap and refrigerate at least 60 minutes.

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Step 3:
Clean and oil the grates and preheat the grill to 575F - 600F.

While the grill is heating prepare the rice and set aside.

When the BBQ has reached cooking temperature place the curry shrimp kebabs on the grates and close the lid.

After 3 - 4 minutes flip the kebabs. They should be browning nicely and turning opaque.

After another 3 or 4 minutes longer, the shrimp should be cooked and can be removed.

Microwave the reserved curry marinade for 30 second or so just to warm it up.

Place a skewer or two over the rice and drizzle some of the reserved curry marinade over the shrimp and rice.

Serve immediately.

Enjoy!

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You may also like these BBQ recipes...
Coconut Mango curry bbq shrimp recipe	Thai marinated shrimp kebabs	Lemon grilled shrimp kabobs

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