Curried Shrimp Skewers with Pineapple
Curried Shrimp Skewers with Pineapple could be just the gluten free, dairy free, and pescatarian recipe you've been looking for. This recipe makes 6 servings with 213 calories, 24g of protein, and 7g of fat each. For $2.8 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It works well as a main course. 104 people were glad they tried this recipe. It is brought to you by Flavor the Moments. A mixture of raw shrimp, lime wedges, coconut milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 73%, this dish is good. Curried Chicken and Pineapple Skewers, Pineapple-Shrimp Skewers, and PINEAPPLE CHIPOTLE SHRIMP SKEWERS are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 7 minutes
Ingredients:
1/2 teaspoon freshly ground black pepper
Chopped chives or scallions, for garnish
1 tablespoon (15 ml) coconut milk
1 tablespoon (6 g) curry powder
1/2 teaspoon dark brown sugar
4 cloves garlic, minced
1 green bell pepper, cored, seeded and cut into 1″ (2.5-cm) squares
Juice of 1 lime, or to taste
1/4 teaspoon kosher salt, plus more to taste
Lime wedges, for serving
1/2 teaspoon lime zest
1/2 fresh pineapple, cut into 1″ chunks
1 1/2 lbs. (680 g) raw shrimp, peeled and deveined (I used my favorite brand Marina Del Rey Foods)
2-3 tablespoons (30-45 ml) vegetable oil
Equipment:
whisk
bowl
metal skewers
skewers
frying pan
Cooking instruction summary:
Wash and pat dry the shrimp thoroughly. In a medium bowl, whisk the garlic, curry powder, black pepper, coconut milk, brown sugar, salt, lime zest and juice until well combined. Add the shrimp and toss well to coat. Marinate for 20 minutes make sure not to marinate longer as the shrimp will start to cook in the acidity of the lime juice. Skewer the shrimp on metal skewers or bamboo skewers soaked in water for an hour, alternating the shrimp with the pineapple and bell pepper. Preheat a cast iron flat-bottomed skillet over medium-high heat. Once hot, add some of the oil and gently add a few skewers to the pan (do not crowd the pan), and cook for about 1 minute or until the shrimp just begin to turn pink. Turn and cook on the other side the shrimp is done when the tail touches the head. Remove from heat and cook the remaining skewers as directed adding more oil as necessary. Serve immediately with lime wedges and garnish with chives or scallions if desired.
Step by step:
1. Wash and pat dry the shrimp thoroughly.
2. In a medium bowl, whisk the garlic, curry powder, black pepper, coconut milk, brown sugar, salt, lime zest and juice until well combined.
3. Add the shrimp and toss well to coat. Marinate for 20 minutes make sure not to marinate longer as the shrimp will start to cook in the acidity of the lime juice.
4. Skewer the shrimp on metal skewers or bamboo skewers soaked in water for an hour, alternating the shrimp with the pineapple and bell pepper.
5. Preheat a cast iron flat-bottomed skillet over medium-high heat. Once hot, add some of the oil and gently add a few skewers to the pan (do not crowd the pan), and cook for about 1 minute or until the shrimp just begin to turn pink. Turn and cook on the other side the shrimp is done when the tail touches the head.
6. Remove from heat and cook the remaining skewers as directed adding more oil as necessary.
7. Serve immediately with lime wedges and garnish with chives or scallions if desired.
Nutrition Information:
covered percent of daily need
