Go Back
–+ servings
Coconut Curry Shrimp Kebabs | @foodiephysician
Print Recipe
5 from 2 votes

Coconut Curry Shrimp Kebabs

My Coconut Curry Shrimp Kebabs are the perfect dish for summer entertaining!
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Course: Appetizer, Entree
Cuisine: Indian
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