- 1½ pounds large shrimp, peeled
- ½ teaspoon kosher salt
- 1 red onion
- ½ cup low-fat coconut milk
- 2 tablespoons red curry paste (or more to taste)
- 1½ teaspoon minced or grated fresh ginger
- 2 cloves garlic, minced or grated
- ½ jalapeno, minced (optional)
- 2 limes
- 2 red bell peppers
- 8 / 16 large skewers
- Cooking spray
- Cilantro, chopped for serving
- Pat the shrimp dry and season both sides with salt.
- Cut the onion into 8 wedges and reserve 7 wedges for the skewers.
- Mince the remaining wedge and add it to a large bowl with the coconut milk, curry paste, ginger, garlic, and jalapeno (if using) along with the zest and juice of 1 lime.
- Whisk until smooth, then give it a taste; if you’d like a stronger curry flavor, add a little more paste.
- Add the shrimp to the bowl and marinate for 30 minutes.
- Meanwhile, preheat the grill with high heat and oil the grates.
- Cut the reserved onion wedges into approximately 1-inch chunks, and try to keep the layers intact.
- Cut the bell pepper into 1-to-2-inch pieces.
- Thread the shrimp, onion wedges, and [individual or doubled slices of] bell pepper onto double skewers, alternating as you like but beginning and ending each skewer with shrimp, for a total of 8 kabobs.
- Reserve the marinade and lightly spray the kabobs with cooking oil
- Add the kabobs to the grill and brush with marinade. Grill for 2 to 3 minutes per side, brushing with marinade after flipping, until the shrimp are pink and firm and the onion is lightly charred.
- To serve, place the kabobs on a platter. Generously sprinkle chopped cilantro over everything and serve with wedges of lime.
Notes: If using wooden skewers, soak for at least 30 minutes prior to grilling.
- Swap the shrimp for chicken.
- Add zucchini or squash for extra veggies.
- If you don’t have a grill, cook the skewers on a grill pan on your stove.
- Buy a mild curry paste and omit the jalapeños if you don’t like spicy food.