Coconut Curry Shrimp Skewers
Succulent shrimp marinated in coconut milk and lemongrass, grilled with colorful vegetables and served with jasmine rice. This thai-inspired seafood (gluten-free) ready in about 30 minutes pairs (peeled, deveined) shrimp, coconut milk, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb (peeled, deveined) shrimp
- 1/2 cup coconut milk
- 2 stalks, white part only (grated) lemongrass
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 red, 1 yellow (each 4 oz) bell peppers
- 1 medium (6 oz) zucchini
- 1 tbsp olive oil
- 1 1/2 cups cooked jasmine rice
Instructions
- Step 1: In a bowl, combine shrimp, coconut milk, lemongrass, lime juice, fish sauce, 1/2 tsp salt, and 1/4 tsp pepper. Marinate 30 minutes.
- Step 2: Thread shrimp and veggies onto skewers. Heat grill to 400°F. Brush skewers with oil and grill 3-4 minutes per side until shrimp pink and veggies charred.
- Step 3: Serve with rice and extra lime wedges for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Curry Shrimp Skewers take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Curry Shrimp Skewers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (peeled, deveined) shrimp from drying out.
Can I substitute ingredients in Coconut Curry Shrimp Skewers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Curry Shrimp Skewers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut Curry Shrimp Skewers gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Love how the Thai come through in every bite.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
