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Ginger Curry Shrimp Skewers
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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


1/3 cup sweetened flaked coconut, toasted

1/4 cup chopped green onion

How to make

  1. STEP 1

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

  2. STEP 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. STEP 3

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

  4. STEP 4

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

Tip #1

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.

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