Shrimp Kebabs with Curry-Coconut Glaze

Shrimp Kebabs with Curry-Coconut Glaze

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From: EatingWell Magazine, March/April 2015

Try this Thai shrimp skewer recipe alongside quinoa and stir-fried broccoli or double or triple the recipe and serve the kebabs as a party appetizer.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons Thai red, green or yellow curry paste
  • 1 cup “lite” coconut milk (see Tip, below)
  • 1 tablespoon honey
  • 2 teaspoons fish sauce
  • 1 tablespoon peanut oil
  • 1 tablespoon lime juice
  • ¼ teaspoon ground white pepper
  • Pinch of salt
  • 16 raw shrimp (16-20 per pound), peeled and deveined
  • 8 cremini (baby bella) mushrooms, quartered
  • 6 scallions, cut into 1½-inch pieces

Preparation

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  1. Position oven rack 3 to 4 inches from the broiler; preheat broiler to high. Line a baking sheet with foil.
  2. Heat curry paste in a small saucepan over medium heat for 1 minute. Stir in coconut milk, honey and fish sauce and cook, stirring frequently, until reduced to about ½ cup, about 15 minutes.
  3. Transfer ¼ cup of the sauce to a large bowl (reserve remaining sauce for dipping). Stir in oil, lime juice, pepper and salt. Add shrimp, mushrooms and scallions; stir to combine. Thread shrimp, mushrooms and scallions onto eight 10- to 12-inch skewers and place on the prepared baking sheet.
  4. Broil until the shrimp are cooked through, 2 to 3 minutes per side. Serve with the reserved sauce.
  • Equipment: Eight 10- to 12-inch skewers
  • Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply shake until smooth.

Nutrition information

  • Serving size: 2 skewers & 1 Tbsp. sauce
  • Per serving: 216 calories; 8 g fat(4 g sat); 1 g fiber; 12 g carbohydrates; 26 g protein; 25 mcg folate; 183 mg cholesterol; 6 g sugars; 4 g added sugars; 226 IU vitamin A; 5 mg vitamin C; 97 mg calcium; 1 mg iron; 566 mg sodium; 548 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ vegetable, 3 lean meat, 1½ fat

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