Spicy Curry Grilled Shrimp Recipes

HOME-STYLE SHRIMP CURRY

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

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.

SPICY GRILLED SHRIMP

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.

GRILLED CURRIED SHRIMP

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

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.

EASY GRILLED SPICY SHRIMP

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.

AMAZING SPICY GRILLED SHRIMP

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

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

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.

SPICY GRILLED SHRIMP

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.

SPICY GRILLED SHRIMP WITH CUCUMBER CILANTRO RICE

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.