Sweet-Hot Red Curry Shrimp

25 minutes to assemble
1 hour to marinate (or more)
3-6 minutes to grill

4 servings

25 minutes to assemble
1 hour to marinate (or more)
3-6 minutes to grill

4 servings

The easy recipe makes a deep, beautiful glaze that doubles as a dipping sauce. It’s delightfully spicy, with just the right amount of sweet.

Ingredients

Add to a medium sauce pan Red Curry Paste, sugar, onion powder, garlic powder, basil and coconut milk. Simmer until curry is dissolved and ingredients are mixed. Cool in the refrigerator.
While sauce is cooling, peel and devein shrimp. Pour half of red curry sauce over shrimp and marinate one hour. Reserve remaining sauce.
Preheat grill to medium high. Thread shrimp onto skewers head to tail (lengthwise). Grill each side for 2-3 minutes or until opaque. Serve remaining sauce for dipping. If desired, garnish with chopped cilantro.

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.

This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.