Get your grill ready because you’ll want to try these Grilled Lemon Curry Shrimp Skewers. They are easy to make, Whole30-friendly, and so so delicious!
I’m so excited to share this recipe because I love it so much that I actually made it twice this week. Shrimp is one of those things I tend to forget about and then when I do remember to cook them, I can’t get over how delicious they are. Especially when paired with some delicious spices and flavors, it really can’t be beat.
This recipe started out with me just putting random ingredients together that I had in the kitchen to make the marinade. This is how some of my best recipes start sometimes. Nothing planned, just organically coming together from me experimenting with whatever available ingredients I have. It’s just the best feeling when it turns out as amazing as these Lemon Curry Shrimp Skewers.
What is it about food on stick that makes them so much more tastier? These Lemon Curry Shrimp Skewers are the best cooked on the grill, but you can still enjoy them if you don’t have one. Just broil them for the same amount of time, or you can just pan fry them without putting them on skewers. Although, if you are like me, that’s definitely not as fun to eat!
- 1 lb peeled, deveined raw shrimp
- Fresh basil or cilantro, for garnish
- Metal or bamboo skewers
- 3 tbsp extra virgin olive oil
- 2 tbsp green curry paste
- Juice from 1 lemon, plus more for garnish
- ½ tsp garlic powder
- ¼ tsp ground coriander
- ¼ tsp sea salt
- ¼ tsp ground black pepper
- Pat the shrimp dry with a paper towel and place in a plastic ziplock bag.
- In a bowl, whisk together all the ingredients for the marinade.
- Pour the marinade in the bag with the shrimp and toss to coat.
- Place the shrimp in the refrigerator and marinate for 30 minutes - 3 hours.
- If using bamboo skewers, soak in water 30 minutes before cooking.
- Heat the grill to high.
- Remove the shrimp from the marinade and thread on to the skewers.
- Grill for 2 minutes on each side, or until cooked through.
- Sprinkle with lemon juice and garnish with basil or cilantro before serving.