Red Curry Coconut Marinated Shrimp with Grilled Pineapple and Sweet Onion over Cilantro-Coconut Rice
Recipe type: Main Dish
Cuisine: Seafood,
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)
  1. Pre-heat the grill to medium-high
  2. 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.
  3. Thread the pineapple and onion on separate skewers. Sprinkle kosher salt on the onion skewers to taste.
  4. Make the dipping sauce:
  5. Bring the reserved marinade to a boil. Reduce heat to low and simmer for 2 minutes. Whisk in the vinegar and sweet chile sauce.
  6. 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.
  7. 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