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Spicy Grilled Shrimp

  • Prep 20 min
  • Total 45 min
  • Ingredients 9
  • Servings 18

Ingredients

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

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
% Daily Value*:
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.

Directions

  • 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.

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