You are going to love the vibrant and exciting flavors of our grilled Red Curry Shrimp. Tender shrimp marinated with a rich combination of Thai red curry, lime juice, fish, sauce, and honey. All for a wonderfully balanced flavor between salty, savory, sweet, sour & spicy. And then placed on skewers and grilled for a nicely charred flavor.
Tips, Tricks & Suggestions
- Devein your shrimp: While it’s not necessary for today’s recipe I recommend that you devein your shrimp (check our lesson on How to Devien Shrimp) before grilling them. It’s a simple process that will make your shrimp more visually appealing and delicious.
- Cooking Methods:
- Skewers: This is the method I’ll be using today and the one I suggest you use as well. Mainly because it makes the shrimp easy to cook, and it looks great when served up to guests. Also, I highly recommend you use wooden skewers instead of metal skewers. This is because wooden skewers don’t heat up like metal ones, so you’re less likely to overcook your shrimp.
- Grill Pan: Another option is to use a grill pan. This way you can easily toss the shrimp right in and on the grill. However, in my experience, you don’t get as nice of a char using this method which is why I prefer to stick with the skewers.
- Inside: Of course sometimes the weather is too crappy to grill outside. And on those days you can cook these red curry shrimp in a pan with a bit of oil. Obviously, it won’t have a charred grilled taste, but will still be really delicious.
- Storebought vs. homemade curry paste: Personally I love the convenience of store-bought Thai red curry paste, especially if you can find a good brand. However, if you want to go the extra mile and make your own Thai red curry paste feel free to do so. It will definitely give you more control over the flavors and spiciness of the dish. And if you’re looking for a great recipe I recommend you check out my girl Pailin from Hot Thai Kitchen. She has a fantastic and authentic recipe for Thai Red Curry Paste.
- Serving Suggestion: Since this is a Thai inspired dish you can’t go wrong with a side of jasmine rice (or for a bit more flavor Coconut Rice). And if you want to keep it still within the quasi-Thai theme another great side would be our Thai Chicken Salad (without the chicken). Otherwise, any old grain and vegetable combination you enjoy will go great with these red curry shrimp.
Other Shrimp Recipes You Might Enjoy
Red Curry Grilled Shrimp
Prep time: 30 minutes
Cook time: 6 minutes
Servings: 3 to 4
Ingredients
1 Lb of shrimp, peeled & deveined
For marinade:
2 Tablespoons of Thai red curry paste
2 Tablespoons of vegetable oil
1 Tablespoon of fish sauce, can sub with soy sauce
Juice from 1 lime, or roughly 2 tablespoons
2 Teaspoons of honey
2 to 3 Cloves of garlic, minced
1 Teaspoon of ginger, minced
Instructions
- Make the marinade: Add all of the ingredients for the marinade in a bowl and use either a fork or a whisk to mix them all until thoroughly combined.
- Marinate the shrimp: Add the shrimp to this bowl and stir to coat them all in the marinade. Let this rest and marinate for at least 15 minutes, but no longer than 30.
- While the shrimp is marinating preheat your grill.
- Skewer and grill the shrimp: Take the shrimp out of the marinade and thread them onto wooden skewers.
Place these on your hot grill and let the shrimp cook for 2 to 3 minutes.
Then flip each skewer over and cook for another 2 to 3 minutes. You will know that the shrimp is done when it changes color (to pink), starts to curl into a “C” shape, and is slightly charred.
- Take the red curry shrimp off the grill and serve immediately with some sides of your choice. Enjoy!
Red Curry Grilled Shrimp
You are going to love the vibrant and exciting flavors of our grilled Red Curry Shrimp. Tender shrimp marinated with a rich combination of Thai red curry, lime juice, fish, sauce, and honey. All for a wonderfully balanced flavor between salty, savory, sweet, sour & spicy. And then placed on skewers and grilled for a nicely charred flavor.
Servings: 4
Ingredients
- 1 Lb of shrimp peeled & deveined
- For marinade:
- 2 Tablespoons of Thai red curry paste
- 2 Tablespoons of vegetable oil
- 1 Tablespoon of fish sauce can sub with soy sauce
- Juice from 1 lime or roughly 2 tablespoons
- 2 Teaspoons of honey
- 2 to 3 Cloves of garlic minced
- 1 Teaspoon of ginger minced
Instructions
- Make the marinade: Add all of the ingredients for the marinade in a bowl and use either a fork or a whisk to mix them all until thoroughly combined.
- Marinate the shrimp: Add the shrimp to this bowl and stir to coat them all in the marinade. Let this rest and marinate for at least 15 minutes, but no longer than 30.
- While the shrimp is marinating preheat your grill to high.
- Skewer and grill the shrimp: Take the shrimp out of the marinade and thread them onto wooden skewers. Place these on your hot grill and let the shrimp cook for 2 to 3 minutes. Then flip each skewer over and cook for another 2 to 3 minutes. You will know that the shrimp is done when it changes color (to pink), starts to curl into a “C” shape, and is slightly charred.
- Take the red curry shrimp off the grill and serve immediately with some sides of your choice. Enjoy!
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