Photo credit: Steven Lagato

Photo credit: Steven Lagato

Frozen shrimp are great to keep on hand because they defrost quickly for a healthy dinner. This simple marinade works beautifully with shrimp, but I have also bathed chicken in it. The cool crunch of the pineapple salsa is perfect with the fragrant curry. If your pressed for time, or room to prep, pick up some good quality salsa to go with the shrimp.

Grilled Curried Shrimp
Author: 
Serves: 4
 
Ingredients
  • Ingredients for Grilled Curried Shrimp:
  • 1 tablespoon plus 1 teaspoon curry powder
  • 2 ⁄3 cup canola oil
  • Grated zest of 2 lemons
  • 2 tablespoons chopped cilantro leaves
  • 24 large shrimp, peeled and cleaned (about 1 1⁄4 pounds)
  • Juice of 1⁄2 lemon
  • Kosher salt and freshly ground black pepper
  • Pineapple-Jicama Salsa
  • Ingredients for Pineapple-Jicama Salsa:
  • 1 cup diced pineapple
  • 1⁄2 cup diced jicama
  • 2 tablespoons finely chopped cilantro leaves
  • 2 tablespoons finely diced red onion
  • 2 tablespoons olive oil
  • 2 tablespoons finely diced jalapeΓ±o pepper
  • Juice of 1 lime
  • Kosher salt and freshly
  • Ground black pepper
Instructions
  1. Stir together the curry powder, oil, lemon zest, and cilantro and toss the shrimp in the marinade to coat. Refrigerate, covered, for at least 6 hours.
  2. Spray the grilling grate of a gas or charcoal grill with vegetable oil spray. Preheat the grill to medium hot.
  3. Lift the shrimp from the marinade and arrange on a clean plate. Squeeze the lemon over the shrimp.
  4. Thread the shrimp on four metal skewers, six shrimp on each skewer with a little space between each one. Season with salt and pepper.
  5. Grill the shrimp for 2 to 3 minutes on each side until cooked
  6. through. Serve with the pineapple salsa.
  7. Pineapple-Jicama Salsa:
  8. Stir together the pineapple, jicama, cilantro, red onion, olive oil, jalapeΓ±o, and lime juice.
  9. Season to taste with salt and pepper and serve.
  10. The salsa can be made up to 24 hours ahead of time. Let the salsa come to room temperature before serving.

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