Indian foods may seem a little out of your wheelhouse, but pick up a fresh new copy of blogger Asha Shivakumar’s Masala & Meatballs and learn this vibrant cuisine through the magic of fusion. These sweet and spicy curried shrimp skewers will be the life of the barbecue.
It would be wise to double this recipe. The curry powder adds a nice color and not too much heat. The moment the marinated shrimp hit the hot cast-iron pan, the sizzle and the first blister it creates is magical. It takes minutes for the tail to touch the head; when that happens, remove the shrimp from the pan and finish it off with a squeeze of lime juice.
Notes: You can stuff the shrimp in tortillas or serve them over rice for a full meal. This is perfect for a cocktail party, too.
For an extra layer of flavor, you can coat the shrimp in chickpea flour or bread crumbs and then panfry.
- 1 1/2 pounds raw shrimp (I used U10, but any size if fine), peeled and deveined
- 4 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon coconut milk
- 1/2 teaspoon dark brown sugar
- 1/4 teaspoon kosher salt, or more to taste
- 1/2 teaspoon lime zest
- juice of 1 lime, or to taste
- 1/2 fresh pineapple, cut into bite-sized chunks
- 1 green bell pepper, cored, seeded and cut into 1-inch squares
- lime wedges, for serving
- chopped chives, for garnish
For the skewers
Wash and pat dry the shrimp very well.
In a mixing bowl, combine the minced garlic, curry powder, black pepper, coconut milk, dark brown sugar, salt, lime zest and lime juice. Mix well. Add the shrimp, turn to coat and marinate for 20 minutes; do not go over 20 minutes because the shrimp will start cooking in the acidity of the lime juice and you don’t want that. You can skewer the shrimp on a metal skewer or a bamboo skewer soaked in water for an hour. Skewer 3 to 4 shrimp, alternating with the pineapple and bell pepper.
Preheat a cast-iron flat-bottomed skillet over medium-high heat. Once hot, add some of the oil and gently add a skewer to cook. Do not crowd the pan. Add a few at a time, adding more oil and letting it get hot between batches. Once you see the shrimp turn get pink, about 1 minute, turn it and cook on the other side. Once the tail touches the head, it’s done. Remove to a serving plate.
Serve immediately with lime wedges and add chives for garnish.