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
Directions
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.
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By aapedro_11615798
Pasadena, CA
on March 22, 2010
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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!
By leighroach_5456428
Coppell, TX
on February 27, 2010
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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.
By angieduet_6883429
San Antonio, TX
on February 07, 2010
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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!!!!!!!!!!!!!!
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