Curried Shrimp Skewers with Pineapple
I received a free copy of the cookbook Masala & Meatballs by Asha Shivakumar for review. All opinions expressed here are mine alone.
Curried Shrimp Skewers with Pineapple are marinated coconut curry shrimp skewered with fresh pineapple and bell pepper. They’re the perfect sweet and savory meal!
Sweet and savory is one of my favorite flavor combinations, but you already know that because I share these flavors with you often, don’t you?
The only thing that makes sweet and savory flavors better is when a generous dose of spice is added. I’m assuming that you’re nodding your head in agreement right now, so I’ll continue. 🙂
These Curried Shrimp Skewers with Pineapple is a meal fashioned just for me. This is how I love to eat, and I could eat this meal weekly.
This recipe is compliments of my friend Asha’s new cookbook Masala and Meatballs: Incredible Indian Dishes with an American Twist. Asha is the talent behind the blog Food Fashion Party and I was ecstatic to find out that she was releasing a cookbook.
Masala and Meatballs includes recipes for appetizers, breakfast, main dishes (including vegetarian), sweet treats and even drinks.
The photos will make your mouth water (trust me), and it will be difficult to decide which recipe to make first.
Trust me on that one, too. 🙂
In the end, I settled on these Curried Shrimp Skewers with Pineapple because I knew my family would love them as much as I would.
This recipe is completely simple, has amazing flavor and is very versatile. It makes a great appetizer for a cocktail party, or serve it as a main dish with tortillas, flatbread or my Creamy Coconut Rice.
The weather was beautiful the day that I prepared this dish so I decided to grill the skewers. The recipe calls for pan frying in a cast iron skillet, which I’ll try next time.
The shrimp is marinated in a mixture of coconut milk, lime juice, zest, dark brown sugar and curry powder for about 20 minutes.
My mouth is watering again just thinking about it!
My family can be picky when it comes to spicy dishes, so I held back on the curry. If it doesn’t bother you, go ahead and add a big, hefty pinch to your marinade.
The only thing to remember is not to marinate the shrimp for over 20 minutes. The shrimp will cook in the acidity of the lime juice over 20 minutes, which will result in over cooked shrimp after pan frying.
Whether you decide to pan fry the skewers or grill them, they cook up in minutes. Be sure to oil the pan or the grill grates and bring to medium high heat.
Once the shrimp begin to turn pink, flip the skewers. Asha’s recipe includes a great tip when cooking shrimp — when the head of the shrimp meets the tail after flipping, the shrimp is done.
Cooking the skewers over medium high heat results in a delicious charred flavor that enhances the sweetness of the pineapple and blisters the bell pepper. It’s sheer heaven!
These Curried Shrimp Skewers with Pineapple are everything you want a dish to be. It’s easy to make, it’s versatile and it’s off the charts the delicious. 🙂
More sweet and savory dishes you’ll love:
Curried Shrimp Skewers with Pineapple
- 1 1/2 lbs. (680 g) raw shrimp, peeled and deveined (I used my favorite brand [Marina Del Rey Foods])
- 4 cloves garlic minced
- 1 tablespoon (6 g) curry powder
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon (15 ml) coconut milk
- 1/2 teaspoon dark brown sugar
- 1/4 teaspoon kosher salt plus more to taste
- 1/2 teaspoon lime zest
- 1 lime juiced
- 1/2 fresh pineapple cut into 1" chunks
- 1 green bell pepper cored, seeded and cut into 1" (2.5-cm) squares
- 2-3 tablespoons (30-45 ml) vegetable oil
- Lime wedges for serving
- Chopped chives or scallions for garnish
- Wash and pat dry the shrimp thoroughly.
- In a medium bowl, whisk the garlic, curry powder, black pepper, coconut milk, brown sugar, salt, lime zest and juice until well combined. Add the shrimp and toss well to coat. Marinate for 20 minutes -- make sure not to marinate longer as the shrimp will start to cook in the acidity of the lime juice.
- Skewer the shrimp on metal skewers or bamboo skewers soaked in water for an hour, alternating the shrimp 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 few skewers to the pan (do not crowd the pan), and cook for about 1 minute or until the shrimp just begin to turn pink. Turn and cook on the other side -- the shrimp is done when the tail touches the head. Remove from heat and cook the remaining skewers as directed adding more oil as necessary.
- Serve immediately with lime wedges and garnish with chives or scallions if desired.
- Serve the skewers as an appetizer for a cocktail party or as a main dish with tortillas, flatbread or my Creamy Coconut Rice!
- For an extra layer of flavor, coat the shrimp in chickpea flour or breadcrumbs before pan frying.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.