Ginger Curry Shrimp Skewers
Ginger Curry Shrimp Skewers
These spicy kabobs are made with fresh gingerroot and curry powder.
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10 min
Prep Time
20 min
Total Time
4
servings Ingredients
Shrimp
6 tablespoons Land O Lakes® Butter
1 tablespoon finely chopped fresh gingerroot
2 teaspoons curry powder
12 teaspoon finely chopped fresh garlic
12 pound (21 to 25 count) fresh large raw shrimp, peeled, deveined
Topping
13 cup sweetened flaked coconut, toasted
14 cup chopped green onion
How to make
-
STEP 1
Heat gas grill to medium or charcoal grill until coals are ash white.
-
STEP 2
Melt butter in 1-quart saucepan; stir in ginger, curry powder and garlic; reserve 2 tablespoons butter mixture. Thread shrimp onto 4 (14 to 16-inch) skewers. Brush with butter mixture.
-
STEP 3
Place skewers onto grill. Grill, turning and brushing with butter mixture 8-10 minutes or until shrimp turn pink .
-
STEP 4
Brush reserved butter mixture onto shrimp before serving; sprinkle with coconut and green onions.
Tip #1
If using bamboo skewers, soak them in cold water for 20 minutes before threading shrimp. This reduces the chance of exposed skewers ends burning on grill.
360 Calories
21 Fat (g)
375 Cholesterol (mg)
540 Sodium (mg)
5 Carbohydrates (g)
1 Dietary Fiber
36 Protein (g)
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