Description
Delightful shrimp skewers marinated in mild curry, coconut milk, and pineapple, perfect for a sunny day.
Ingrédients
ÉCHELLE
- 600 g of raw shrimp, peeled
- 200 ml of coconut milk
- 1 tbsp of mild curry powder (10 g)
- 1 tsp of sweet paprika
- Juice of half a lime
- 1 tbsp of vegetable oil (15 ml)
- 1 clove of garlic, minced
- 1 tsp of grated ginger
- A pinch of salt
- A pinch of black pepper
- 150 g of fresh pineapple, diced
- Fresh coriander leaves
- Cooked basmati rice
Préparation
- Prepare the marinade: In a bowl, mix the coconut milk, curry powder, paprika, lime juice, vegetable oil, garlic, and ginger. Season with salt and pepper.
- Marinate the shrimp: Add the shrimp to the marinade and coat well. Cover and let it rest in the fridge for 20 minutes.
- Assemble the skewers: Thread the shrimp onto skewers, alternating with pineapple pieces. Drain slightly before cooking.
- Cook: Heat a grill pan or barbecue over medium-high heat. Cook the skewers for 2-3 minutes on each side until golden.
- Serve: Place a bed of warm basmati rice on a plate, lay the skewers on top, drizzle with warmed marinade, and garnish with coriander.
Notes
Soak wooden skewers in water for 15 minutes to prevent burning. Perfect for outdoor gatherings.
Nutrition
- Serving Size: 1 skewer
- Calories: 280
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 150mg
Mots clés: shrimp skewers, curry, coconut milk, seafood, grilling, summer recipes