Spicy Curry Grilled Shrimp Recipes

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HOME-STYLE SHRIMP CURRY



Home-Style Shrimp Curry image

Provided by Food Network Kitchen

Categories     main-dish

Time 46m

Yield 4 servings

Number Of Ingredients 12

1 cup basmati rice, rinsed
2 teaspoons Madras-style curry powder
Kosher salt
3 1/2 tablespoons vegetable oil
1 medium white onion, quartered
3 cloves garlic
1 2-inch piece ginger, peeled
1 14.5-ounce can diced tomatoes
1 to 2 serrano chile peppers, halved (remove seeds for less heat)
1 pound medium shrimp, peeled and deveined
1/2 cup whole or low-fat plain yogurt
1/3 cup chopped fresh cilantro

Steps:

  • Combine the rice, 1 1/3 cups water, 1 teaspoon curry powder, 1/4 teaspoon salt and 1/2 tablespoon oil in a saucepan. Cover and cook, undisturbed, over medium-low heat, about 15 minutes; keep warm.
  • Meanwhile, chop the onion in a food processor, drain the excess liquid and set the onion aside. Mince the garlic and ginger in the processor and set aside, then puree the tomatoes with 1 cup water.
  • Heat the remaining 3 tablespoons oil in a Dutch oven or deep skillet over medium-high heat. Add the onion and cook until golden, about 12 minutes. Add the garlic-ginger mixture, chiles, 1 teaspoon salt and the remaining 1 teaspoon curry powder and stir-fry until slightly browned, about 3 minutes. Add the tomato puree and simmer until thickened, about 8 minutes. Add the shrimp, cover and cook over medium-low heat until the shrimp are firm, 3 to 4 minutes. Remove from the heat, then stir in the yogurt and half the cilantro.
  • Serve with the rice and garnish with the remaining cilantro.

SWEET AND SPICY GRILLED SHRIMP



Sweet and Spicy Grilled Shrimp image

This is something a little more flavorful for grilling shrimp. This recipe is also delicious brushed onto bacon wrapped shrimp.

Provided by TheGoddessGiGi

Categories     Seafood     Shellfish     Shrimp

Time 20m

Yield 4

Number Of Ingredients 4

6 bamboo skewers, soaked in water for 20 minutes
½ cup chile-garlic sauce
½ cup honey
1 pound medium shrimp, peeled and deveined

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Stir chile-garlic sauce and honey together in a small bowl.
  • Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.
  • Cook the skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 37.9 g, Cholesterol 172.6 mg, Fat 1 g, Fiber 1.1 g, Protein 18.6 g, SaturatedFat 0.3 g, Sodium 1469.9 mg, Sugar 34.8 g

SPICY GRILLED SHRIMP



Spicy Grilled Shrimp image

Whip up your own quick-and-easy coconut curry sauce in the microwave for these skewered shrimp appetizers. They're sweet and spicy, fresh off the grlll!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 20

Number Of Ingredients 8

60 uncooked peeled deveined medium shrimp (about 2 pounds), thawed if frozen
1/4 cup olive or vegetable oil
1 teaspoon red pepper sauce
1 cup canned coconut milk (not cream of coconut)
2 teaspoons curry powder
2 teaspoons cornstarch
1 teaspoon honey
1/4 teaspoon salt

Steps:

  • Soak twenty 6-inch wooden skewers in water 30 minutes. Meanwhile, heat coals or gas grill for direct heat. Make Coconut-Curry Sauce.
  • Place shrimp in large bowl. Drizzle with oil and pepper sauce; toss to coat. Thread 3 shrimp on each skewer.
  • Cover and grill kabobs 4 to 6 inches from medium heat 4 to 6 minutes or until shrimp are pink and firm. Serve with sauce.
  • Mix all sauce ingredients in small microwavable bowl. Microwave uncovered on High about 2 minutes, stirring every 30 seconds, until mixture bubbles and thickens.

Nutrition Facts : Calories 60, Carbohydrate 2 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 0 g, TransFat 0 g

GRILLED CURRIED SHRIMP



Grilled Curried Shrimp image

Here's a spicy start to dinner. Toss the shrimp in a combination of olive oil, curry powder, paprika, and salt, then grill until charred. Serve these spicy shrimp as hors d'oeuvres with a tangy mango chutney for dipping.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

1/4 cup olive oil
1 teaspoon coarse salt
1 teaspoon sugar
1 teaspoon curry powder
1/4 teaspoon paprika
1 pound large shrimp, peeled, deveined, and the tail section left on
Mango chutney, for serving

Steps:

  • In a medium bowl, combine oil, salt, sugar, curry powder, and paprika. Add shrimp; toss until well coated. Place in refrigerator; let marinate 1 hour.
  • Heat a grill pan over medium-high heat. Remove shrimp from refrigerator; letting excess marinade drip into bowl, transfer shrimp to grill pan, working in batches, if necessary.
  • Grill until shrimp are opaque and slightly browned on the outside, about 2 minutes on each side. Transfer to a platter; serve hot with chutney.

CURRIED GRILLED JUMBO SHRIMP



Curried Grilled Jumbo Shrimp image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h30m

Yield Four servings

Number Of Ingredients 9

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

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

EASY GRILLED SPICY SHRIMP



Easy Grilled Spicy Shrimp image

I am not a big shrimp fan! Not sure why, but it's true. However, my new easy grilled spicy shrimp has been a summer favorite and so easy with all of the entertaining we do at the lake house!

Provided by Cindy Anschutz Barbieri

Categories     Appetizers and Snacks     Spicy

Time 10m

Yield 4

Number Of Ingredients 7

1 pound peeled and deveined shrimp
¼ cup Sriracha chile sauce
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon ground cumin

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Put shrimp in a large bowl; add chile sauce, paprika, garlic powder, onion powder, chili powder, and cumin and toss to coat.
  • Place shrimp onto the preheated grill using large tongs and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 4 minutes.

Nutrition Facts : Calories 100.8 calories, Carbohydrate 2.6 g, Cholesterol 172.6 mg, Fat 1.1 g, Fiber 0.9 g, Protein 18.8 g, SaturatedFat 0.3 g, Sodium 837.4 mg, Sugar 0.3 g

AMAZING SPICY GRILLED SHRIMP



Amazing Spicy Grilled Shrimp image

Make and share this Amazing Spicy Grilled Shrimp recipe from Food.com.

Provided by ElizabethKnicely

Categories     Very Low Carbs

Time 2h44m

Yield 6 serving(s)

Number Of Ingredients 12

1/3 cup olive oil
1/4 cup sesame oil
1/4 cup chopped fresh parsley
2 tablespoons hot sauce
2 tablespoons minced garlic
1 tablespoon ketchup
1 tablespoon asian chili paste
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons lemon juice
2 lbs large shrimp, peeled and deveined
12 wooden skewers, soaked in water

Steps:

  • Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
  • Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade to use while grilling.
  • Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  • Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.

KICKIN' CAJUN SPICY GRILLED SHRIMP



Kickin' Cajun Spicy Grilled Shrimp image

This recipe is using Recipe #503970 and can be made in no time. You can marinate the shrimp all day if you want to get intense spicy flavour. Don't want to grill? Cook them under the broiler, being careful to make sure they don't burn. Great served on a salad or over rice. Enjoy!

Provided by Nif_H

Categories     Cajun

Time 10m

Yield 2 skewers

Number Of Ingredients 3

1 1/2 teaspoons cajun seasoning (I used Kickin' Cajun Seasoning Mix)
2 tablespoons olive oil or 2 tablespoons vegetable oil
1/2 lb large shrimp, peeled and deveined

Steps:

  • In a bowl, combine oil and seasoning mixture. Add shrimp; toss until well coated.
  • Thread shrimp onto two metal skewers or soaked wooden skewers.Reserve remaining oil. Grill for 2 minutes. Turn shrimp; baste with remaining oil. Grill 1-2 minutes longer or until shrimp turn pink.

SPICY GRILLED SHRIMP



Spicy Grilled Shrimp image

This Mark Bittman recipe from 1999 is big on flavor, but not too much effort. The hardest part is preparing the grill. It calls for just a few spices - garlic, lemon, paprika and cayenne - to yield an intense flavor. Feel free to adjust the cayenne to taste, and pay close attention to your paprika: For best results, make sure it's fresh. If it doesn't taste vibrant and smoky, it's time to buy more.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 large clove garlic
1 tablespoon coarse salt
1/2 teaspoon cayenne
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons fresh-squeezed lemon juice
1 1/2 to 2 pounds shrimp, in the 15-to-18-a-pound range (or smaller, if skewered), peeled, rinsed and dried
Lemon wedges

Steps:

  • Start a charcoal or gas grill, or heat the broiler. Make the fire as hot as it will get, and put the rack close to the heat source.
  • Mince garlic with salt; mix with cayenne and paprika, then make into a paste with olive oil and lemon juice. Smear paste on shrimp. Grill or broil shrimp, 2 to 3 minutes a side, turning once. Serve immediately or at room temperature, with lemon wedges.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 1 gram, Sodium 1124 milligrams, Sugar 0 grams, TransFat 0 grams

SPICY GRILLED SHRIMP



Spicy Grilled Shrimp image

Provided by Molly O'Neill

Categories     dinner, main course

Time 10m

Yield Twenty servings

Number Of Ingredients 7

1 1/2 cups olive oil
3/4 cup fresh lemon juice
9 large cloves garlic, peeled and minced
1 1/2 teaspoons freshly ground pepper
1/4 cup Tabasco sauce
10 pounds jumbo shrimp, in the shell
Kosher salt to taste

Steps:

  • Whisk the oil, lemon juice, garlic, pepper and Tabasco sauce. Divide between 2 large bowls. Place half of the shrimp in each bowl and toss with the marinade. Refrigerate overnight. Preheat a grill or broiler. Grill or broil the shrimp until just cooked through, about 1 1/2 minutes on each side. Season with salt.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 19 grams, Fiber 0 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 1302 milligrams, Sugar 0 grams, TransFat 0 grams

SPICY GRILLED SHRIMP WITH CUCUMBER CILANTRO RICE



Spicy Grilled Shrimp with Cucumber Cilantro Rice image

My mom's shrimp is one of my favorite Aussie recipes. The marinade is a lovely mix of honey, spices, citrus and fresh herbs, so for this version, I took those same building blocks and gave the dish a different flavor profile. Pair the shrimp with herbaceous cucumber cilantro rice and you've got a complete meal.

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 1h15m

Yield 3 to 4 servings

Number Of Ingredients 20

1/3 cup vegetable oil
1 1/2 tablespoons honey
1 1/2 tablespoons chili sauce (such as Heinz)
1 tablespoon fresh lemon juice
1/4 red onion, finely chopped
2 tablespoons finely chopped cilantro
2 tablespoons minced garlic
1/4 teaspoon ancho chile powder
1 pound medium shrimp, peeled and deveined
8 wooden skewers
1 tablespoon unsalted butter
1 cup long-grain rice
2 cloves garlic, minced
2 cups chicken broth, heated until hot
Kosher salt and freshly ground black pepper
1 1/2 cups chopped cucumber
1/2 cup chopped cilantro
2 tablespoons finely chopped scallions
3 tablespoons olive oil
1 tablespoon rice wine vinegar

Steps:

  • For the shrimp: Combine all of the ingredients except the shrimp in a medium bowl; whisk together. Add the shrimp and toss to combine. Let marinate in the fridge for 1 to 2 hours, if time allows. Meanwhile, soak the skewers in water so they don't burn on the grill.
  • Prepare a grill for medium-high heat or a grill pan for high heat. Thread about 4 shrimp onto each skewer, reserving the marinade for basting. Grill the shrimp until just firm, brushing with the marinade, 1 to 2 minutes per side (up to 3 minutes per side, if using a grill pan).
  • For the rice: In a medium pot, melt the butter over medium heat and add the rice and garlic. Cook, stirring, until the rice smells a little nutty and is opaque, 1 to 2 minutes. Add the chicken broth, 1/2 teaspoon salt and 1/2 teaspoon pepper, and increase the heat to high. Bring to a boil, then reduce the heat to low, cover and cook the rice according to the package directions (usually 15 to 25 minutes). Fluff the rice with a fork then fold in the cucumber, cilantro, scallions, olive oil and vinegar. Taste for seasoning.
  • Serve the rice with the shrimp skewers.

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