Grilled Curried Shrimp Recipes

RED CURRY MARINATED SHRIMP

Provided by Bobby Flay

Categories main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 8

Red Curry Marinated Shrimp image

Steps:

Heat grill to high. Whisk together coconut milk, curry paste, onion, cilantro, lime juice, and oil in a large bowl. Season, to taste, with salt and pepper. Place shrimp in the bowl and toss to coat. Cover and let marinate at room temperature for 20 minutes.
Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

Ingredients

1 (14-ounce) can unsweetened coconut milk
2 tablespoons red curry paste
1/2 red onion, peeled and finely chopped
1/4 cup chopped fresh cilantro leaves
1 lime, juiced
2 to 3 tablespoons canola oil
Salt and freshly ground pepper
2 pounds shrimp, shell and tail left on

EASY GRILLED SHRIMP

When you want a quick, easy dinner, nothing can beat shrimp to the table! The shrimp marinate in a tasty combination of flavors while the grill is preheating. The other dishes in your dinner need to be ready when the grill is, because the shrimp will only take about 4 minutes. Use this grilled shrimp as a main dish, with a side of yellow rice and a green veggie, or use them in yummy shrimp tacos, inside corn tortillas with your favorite toppings.

Provided by Bibi

Time 25m

Yield 4

Number Of Ingredients 7

Easy Grilled Shrimp image

Steps:

Combine olive oil, lemon juice, seafood seasoning, sugar, cayenne, and salt in a small bowl; stir until marinade is well mixed.
Thread shrimp on metal skewers and pat dry. Brush with marinade and refrigerate.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Cook shrimp on the hot grill until the edges begin to turn white, 1 to 2 minutes. Turn and continue grilling until shrimp is white and no longer translucent, 1 to 2 minutes longer. Serve warm.

Nutrition Facts : Calories 151.6 calories, Carbohydrate 0.8 g, Cholesterol 172.6 mg, Fat 7.7 g, Fiber 0.2 g, Protein 18.6 g, SaturatedFat 1.2 g, Sodium 373.3 mg, Sugar 0.4 g

Ingredients

2 tablespoons extra-virgin olive oil
½ lemon, juiced
1 teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon white sugar
⅛ teaspoon cayenne pepper
salt to taste
1 pound shrimp, shelled and deveined

CURRIED GRILLED JUMBO SHRIMP

Provided by Molly O'Neill

Categories dinner, main course

Time 2h30m

Yield Four servings

Number Of Ingredients 9

Curried Grilled Jumbo Shrimp image

Steps:

Use scissors to cut down the back of the shrimp, through the shell, to remove the vein. Gently loosen the shell around the shrimp, but keep it in place. Set aside. In a mortar, pound the garlic and chilies to a coarse paste (or use a mini food processor or chop to a paste with a knife). Add the sugar and salt and pound or chop to a finer paste. Stir in the coriander, curry and oil.
Gently pull open the shell of each shrimp and, dividing the coriander paste evenly, push some of it down the back of the shrimp where the vein was and under the shell a bit. Close up the shell around the shrimp. Marinate at room temperature at least 2 hours or, covered, in the refrigerator up to 4 hours.
Preheat a grill or broiler. Grill or broil the shrimp until the shells are charred on one side and the shrimp is cooked halfway through, about 3 minutes. Turn and cook on the other side for 1 to 3 minutes. Serve immediately with the rice.

Nutrition Facts : @context http, Calories 415, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 6 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 1 gram, Sodium 972 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

1 1/2 pounds jumbo shrimp
4 cloves garlic
2 small red chilies, chopped
2 teaspoons sugar
3/4 teaspoon salt
1/2 cup finely chopped coriander leaves
1 teaspoon curry paste or powder
1 tablespoon vegetable oil
4 cups cooked white rice, warm