Curried Shrimp for Two

By Daphna Rabinovitch

62 people added this to their Recipe Box

This recipe makes 2 servings

Nutritional Info
Per serving, about:	-
cal	215215 cal
pro	20 g20g pro
total fat	9 g9g total fat
carb	16 g16g carb

Serve these kabobs with rice and a salad. Peach shortcakes are perfect for dessert.

Ingredients

1/2 lb shrimp 1/2 1/2lb lbshrimp
Marinade:
1/2 tsp grated lime rind 1/2 1/2tsp tspgrated lime rind
2 tbsp lime juice 2 2tbsp tbsplime juice
2 2tbsp tbspchopped fresh coriander, or parsley
1 tbsp olive oil 1 1tbsp tbspolive oil
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
1 garlic clove , minced1 1garlic clovegarlic cloves, minced
1 tsp curry powder 1 1tsp tspcurry powder
1/4 tsp ground cumin 1/4 1/4tsp tspground cumin
1/4 tsp coriander 1/4 1/4tsp tspcoriander
pinch Salt pinch Salt
pinch Pepper pinch Pepper
1 small zucchini 1 1small zucchinizucchinis
1 small sweet red pepper 1 1small sweet red pepper

Preparation

Peel and devein shrimp, leaving tail attached; set aside.

Marinade: In bowl, whisk together lime rind and juice, coriander, oil, sugar, garlic, curry, cumin, coriander, salt and pepper. Gently stir in shrimp, turning to coat well. Marinate at room temperature for 30 minutes.

Meanwhile, cut zucchini and red pepper into bite-size chunks.

Reserving marinade, thread shrimp lengthwise through top and tail end onto skewers, alternating with vegetables. Grill on greased grill over medium-high heat, turning once and basting with remaining marinade, for 8 to 10 minutes or until shrimp are bright pink.

Keywords : Main Course; Dinner; Shrimp; Marinating; Grill/Barbecue;

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