Ginger Curry Shrimp Skewers

Ginger Curry Shrimp Skewers

These spicy kabobs are made with fresh gingerroot and curry powder.

10 min. prep time
4 servings
000 Ratings



6 tablespoons Land O Lakes® Butter
1 tablespoon finely chopped fresh gingerroot
2 teaspoons curry powder
1/2 teaspoons finely chopped fresh garlic
1/2 pounds (21 to 25 count) fresh large raw shrimp, peeled, deveined


1/3 cup sweetened flaked coconut, toasted
1/4 cup chopped green onion


Heat gas grill to medium or charcoal grill until coals are ash white.

Melt butter in 1-quart saucepan; stir in ginger, curry powder and garlic; reserve 2 tablespoons butter mixture. Thread shrimp onto 4 (14 to 16-inch) skewers. Brush with butter mixture.

Place skewers onto grill. Grill, turning and brushing with butter mixture 8-10 minutes or until shrimp turn pink .

Brush reserved butter mixture onto shrimp before serving; sprinkle with coconut and green onions.

Recipe Tip

If using bamboo skewers, soak them in cold water for 20 minutes before threading shrimp. This reduces the chance of exposed skewers ends burning on grill.

Nutrition Facts (1 serving)

Calories: 360

Fat: 21g

Cholesterol: 375mg

Sodium: 540mg

Carbohydrates: 5g

Dietary Fiber: 1g

Protein: 36g

Recipe #13466©2007Land O'Lakes, Inc.

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