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.
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.
Serves: 4 - 6
Prep time: 15 minutes
Direct Heat: 575F - 600F
Note: for best results marinate for 60 minutes
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.
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.
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.
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