Coconut Curry Shrimp Kebabs

These Coconut Curry Shrimp Kebabs are marinated in yogurt and warm spices. They're the perfect dish for summer entertaining!

If you’re looking for a quick and easy dish for summer grilling, then I have just the recipe for you! My Coconut Curry Shrimp Kebabs are perfect for the 4^th of July or your next backyard barbecue. I love this dish because it’s elegant enough to serve to company but it’s deceptively easy to make. And, the shrimp cook so fast- just a couple of minutes on each side and you’re done! It’s a great dish for summer entertaining because who really wants to be slaving over a hot grill all day? Make these kebabs and you can spend your time relaxing with your guests, cocktail in hand!

How to Make the Shrimp Kebabs

• First, I marinate the shrimp in a yogurt-based marinade before throwing them on the grill. Yogurt is a key ingredient in marinades for many traditional Indian meat dishes like tandoori chicken. The yogurt not only infuses the food with flavor, it also helps keep it moist and acts as a tenderizer. Want to give it a try? Check out my Tandoori Chicken Kebabs recipe.

• For the base of my marinade, I use Greek yogurt mixed with a blend of Indian herbs and spices. The tangy yogurt nicely balances out the warm spices.  Greek yogurt is also high in protein.  Read my post all about the health benefits of Greek yogurt. 

• I often like to make my own spice mixes. But for these shrimp kebabs, I use a store bought curry powder to save time. Curry powder is not a spice in and of itself but rather a spice blend. There are many different varieties of curry powder but they commonly include ingredients like turmeric (which gives it the characteristic yellow color), cumin, coriander, and fenugreek. In addition to curry powder, I also add some fresh ginger, garlic, cilantro and lemon juice to the marinade for an extra pop flavor.

• The shrimp only need to be marinated for 10-20 minutes, which is just enough time to fire up the grill and make a quick dipping sauce. For my Mango Dipping Sauce, I mix yogurt with store bought mango chutney. Just two ingredients- it doesn’t get much easier than that! The creamy, sweet sauce is the perfect compliment to the aromatic spices in the shrimp.

• When you’re ready to grill, simply thread the shrimp onto some skewers and toss them on the grill. After a few minutes on each side, the shrimp kebabs are ready to be served! In addition to the dipping sauce, I like to serve the kebabs with lemon wedges so that everyone can squeeze some fresh lemon juice on just before devouring them.

More Grilling Recipes

• Beef Kofta Kebabs with Tzatziki Sauce
• Grilled Spiced Chicken with Mango Avocado Salsa
• Tropical Fish Tacos with Grilled Pineapple Salsa
• Tandoori Chicken Kebabs
• Spice-Rubbed Grilled Salmon
• Cilantro Lime Chicken Skewers with Wild Blueberry Salsa

Coconut Curry Shrimp Kebabs

My Coconut Curry Shrimp Kebabs are the perfect dish for summer entertaining!

5 from 2 votes

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Course: Appetizer, Entree

Cuisine: Indian

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Servings: 4 (makes 8 kebabs)

Calories: 79kcal

Author: Dr. Sonali Ruder

Ingredients

Shrimp:

• ▢ 1 container (5.3 oz) plain Greek yogurt
• ▢ 2 teaspoons curry powder
• ▢ 2 teaspoons grated or minced ginger
• ▢ 2 teaspoons grated or minced garlic
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon lemon juice
• ▢ ¼ cup cilantro chopped
• ▢ ½ teaspoon kosher salt
• ▢ 1 pound large shrimp (21/25), peeled and deveined with tails left on

Mango Dipping Sauce:

• ▢ 1 container (5.3 oz) plain Greek yogurt
• ▢ ¼ cup store bought mango chutney
• ▢ Optional: Lemon wedges for serving

US Customary - Metric

Instructions

• To make the marinade, whisk the yogurt, curry powder, ginger, garlic, olive oil, lemon juice, cilantro, and salt together in a bowl or shallow dish. Add the shrimp and toss to combine. Marinate 10-20 minutes.
• Meanwhile, make the sauce by stirring the yogurt and mango chutney together in a small bowl.
• When ready to grill, heat a grill pan over medium high heat. Thread the shrimp onto metal or wooden skewers (about 3 shrimp per skewer). Grill the kebabs 2-3 minutes on each side until shrimp are cooked through. Serve with mango dipping sauce and lemon wedges on the side.

Notes

Mango Dipping Sauce (2 tablespoons): Calories 41: Fat 0.6g: Saturated Fat: 0.6g Carbohydrates: 6.5g Sugar: 5.4g Sodium: 73mg Fiber: Protein: 1.9g

Nutrition

Calories: 79kcal | Carbohydrates: 3.3g | Protein: 9.7g | Fat: 2.5g | Saturated Fat: 0.9g | Sodium: 475mg | Fiber: 0.2g | Sugar: 1.5g

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