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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

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.

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 210

Calories from Fat: 100

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;