Red Curry Coconut Marinated Shrimp with Grilled Pineapple and Sweet Onion over Cilantro-Coconut Rice
Author: Spoon With Me
Recipe type: Main Dish
Cuisine: Seafood,
Ingredients
For the marinade and shrimp:
1 13.5 oz can coconut milk
2 tablespoons lime zest, grated from two limes
1 tablespoon lime juice, squeezed from one lime
2 medium shallots, peeled and finely chopped (about ⅓ cup)
1 jalapeño, sliced
3 tablespoons red curry paste (to taste)
1½ tablespoons sugar
1½ tablespoons fish sauce, or to taste
2 tablespoons olive oil
2 pounds large shrimp, shells removed (tail left intact) and deveined
bamboo skewers, soaked in warm water for 30 minutes
oil, for brushing grill grates
For the pineapple and onion skewers:
1 pineapple, peeled, quartered lengthwise, cored and cut into bite-sized pieces
2 large sweet onions, halved, peeled, cut into bite-sized pieces
salt to taste
Coconut Curry Dipping Sauce:
reserved marinade from shrimp, jalapeño slices removed
2 teaspoons white vinegar
1 tablespoon thai sweet chile sauce
Cilantro-Coconut Jasmine Rice (recipe below)
Instructions
Pre-heat the grill to medium-high
Whisk all marinade ingredients together in a medium bowl. Add shrimp and allow to marinate for 30 minutes. Thread the shrimp onto the skewers, and reserve the marinade in a small saucepan.
Thread the pineapple and onion on separate skewers. Sprinkle kosher salt on the onion skewers to taste.
Make the dipping sauce:
Bring the reserved marinade to a boil. Reduce heat to low and simmer for 2 minutes. Whisk in the vinegar and sweet chile sauce.
Grill the skewers: Brush the grill grates with oil. Place the onion and pineapple skewers on the grill and cook for 4 to 5 minutes on each side, or until grill marks appear.
After flipping the pineapple and onion, grill the shrimp 2 to 3 minutes per side, or until they turn pink and are lightly charred on each side.
Recipe by Spoon With Me at https://spoonwithme.com/red-curry-coconut-marinated-shrimp-with-grilled-pineapple-and-sweet-onion-over-cilantro-coconut-rice/