Cooking Index - Cooking Recipes & IdeasGrilled Colossal Shrimp With Coconut Milk Curry Recipe - Cooking Index

Grilled Colossal Shrimp With Coconut Milk Curry

Shrimp swimming in sweet coconut milk spiked with curry? Better not get between this dish and your dinner guests!

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

  Curry Sauce
3 tablespoons 45mlVegetable oil
2 tablespoons 30mlMinced shallots
2 teaspoons 10mlMinced lemongrass
1 teaspoon 5mlMinced garlic
2 tablespoons 30mlCurry powder
1   Coconut milk - (14 oz)
1 tablespoon 15mlGround coriander
1 1/2 teaspoons 7.5mlSugar
1 teaspoon 5mlFish sauce
1 teaspoon 5mlLime juice
1 teaspoon 5mlTamarind paste
1/2 teaspoon 2.5mlSalt
2   Whole cloves
  For The Shrimp
20   Colossal shrimp - (abt 2 lbs)
  Salt - to taste
  Freshly-ground black pepper - to taste
  Vegetable oil - for brushing shrimp
2 tablespoons 30mlCoarsely-chopped basil
  Cilantro sprigs

Recipe Instructions

To make Curry Sauce: Heat oil in medium saucepan over high heat. Add shallots, lemongrass, and garlic; saute for 2 to 3 minutes. Add curry powder and saute for 2 minutes longer. Add coconut milk, coriander, sugar, fish sauce, lime juice, tamarind paste, salt, and cloves. Bring to a boil; reduce heat and simmer for 5 minutes or until thickened. Reserve.

Season shrimp with salt and pepper. Lightly brush shrimp with oil and place in center of cooking grate. Grill 4 to 8 minutes until shrimp turn pink and opaque in thickest part, turning once halfway through grilling time.

To serve, spoon some sauce on serving platter. Arrange shrimp on sauce and sprinkle with the basil and cilantro. Serve with remaining sauce.

This recipe yields 4 servings.

Wine Recommendation: You don't find many grapevines where curry is prevalent, so you'll need a really round and flexible white here; try a Pinot Blanc with mature fruit and full body.

Beer Recommendation: This sweet and spicy kaleidoscope of flavors is best supported by a clean, light Pilsener.

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