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Coconut Curry Shrimp Kebabs | @foodiephysician

Coconut Curry Shrimp Kebabs

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

Course Appetizer, Entree
Cuisine Indian
Prep Time 25 minutes
Cook Time 6 minutes
Total Time 31 minutes
Servings 4 -8 (makes 8 kebabs)
Calories 79 kcal
Author The Foodie Physician



  • 1 container 5.3 oz siggi’s coconut 2% skyr
  • 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 siggi’s coconut 2% skyr (or mango 4% Skyr)
  • ¼ cup store bought mango chutney
  • Optional: Lemon wedges for serving


  1. To make the marinade, whisk the skyr, 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.
  2. Meanwhile, make the sauce by stirring the skyr and mango chutney together in a small bowl.
  3. 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.

Recipe 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 Facts
Coconut Curry Shrimp Kebabs
Amount Per Serving
Calories 79 Calories from Fat 23
% Daily Value*
Fat 2.5g4%
Saturated Fat 0.9g6%
Sodium 475mg21%
Carbohydrates 3.3g1%
Fiber 0.2g1%
Sugar 1.5g2%
Protein 9.7g19%
* Percent Daily Values are based on a 2000 calorie diet.