Ginger Curry Shrimp Skewers

Ginger Curry Shrimp Skewers
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These spicy kabobs are made with fresh gingerroot and curry powder.
10 min
Prep Time
20 min
Total Time
4 servings

Ingredients

Shrimp

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

Topping

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

Directions

  1. Heat gas grill to medium or charcoal grill until coals are ash white.
  2. 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.
  3. Place skewers onto grill. Grill, turning and brushing with butter mixture 8-10 minutes or until shrimp turn pink .
  4. Brush reserved butter mixture onto shrimp before serving; sprinkle with coconut and green onions.

Recipe Tips

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

Nutrition Facts (1 serving)

Calories
360
Cholesterol
375mg
Carbohydrates
5g
Protein
36g
Fat
21g
Sodium
540mg
Dietary Fiber
1g

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