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Spicy Grilled Shrimp
-
Prep
20
min
-
Total
45
min
-
Ingredients
9
-
Servings
18
-
20
-
bamboo skewers (6 inch)
-
3/4
-
cup canned coconut milk (not cream of coconut)
-
2
-
teaspoons curry powder
-
2
-
teaspoons cornstarch
-
1
-
teaspoon honey
-
1/4
-
teaspoon salt
-
60
-
uncooked deveined peeled medium shrimp (about 2 lb), thawed if frozen, tail shells removed
-
2
-
tablespoons olive or vegetable oil
-
1
-
teaspoon red pepper sauce
© 2009 General Mills
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 210
- Calories from Fat
- 100
% Daily Value
- Total Fat
- 11g
- 17%
-
- Saturated Fat
- 5g
- 27%
- Trans Fat
- 0g
- Cholesterol
- 215mg
- 72%
- Sodium
- 370mg
- 15%
- Potassium
- 240mg
- 7%
- Total Carbohydrate
- 5g
- 2%
-
- Dietary Fiber
- 1g
- 4%
- Sugars
- 2g
- Protein
- 24g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 2%
- 2%
- Calcium
- 4%
- 4%
- Iron
- 20%
- 20%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Expert Tips
Serve with yellow rice and asparagus.
Arrange the kabobs on a platter, and garnish with sprigs of fresh herbs for a pretty presentation.
-
1
Soak skewers in water at least 30 minutes before using to prevent burning. Meanwhile, heat gas or charcoal grill. In small microwavable bowl, mix coconut milk, curry powder, cornstarch, honey and salt. Microwave uncovered on High about 2 minutes, stirring every 30 seconds, until mixture bubbles and thickens; set aside.
-
2
In large bowl, place shrimp. Drizzle with oil and pepper sauce; toss to coat. Thread 3 shrimp on each skewer, leaving space between each.
-
3
Place kabobs on grill over medium heat. Cover grill; cook 4 to 6 minutes or until shrimp are pink. Serve with coconut-curry sauce.