Instructions

1. 1

   Begin by drying the shrimp thoroughly and seasoning both sides with salt.

2. 2

   Slice the onion into 8 wedges, setting aside 7 of them for the skewers.

3. 3

   Finely chop the remaining wedge and combine it in a large mixing bowl with the coconut milk, curry paste, minced ginger, garlic, and jalapeño (if desired), along with the zest and juice from 1 lime.

4. 4

   Whisk the mixture until it reaches a smooth consistency, then taste it; if you prefer a more intense curry flavor, feel free to incorporate additional curry paste.

5. 5

   Introduce the shrimp to the bowl and allow them to marinate for 30 minutes.

6. 6

   In the meantime, preheat your grill to a high temperature and apply oil to the grates to prevent sticking.

7. 7

   Cut the reserved onion wedges into roughly 1-inch pieces, ensuring that the layers remain somewhat intact.

8. 8

   Slice the bell pepper into 1- to 2-inch segments.

9. 9

   Assemble the shrimp, onion pieces, and [single or double slices of] bell pepper onto doubled skewers, alternating the ingredients as desired, but starting and finishing each skewer with shrimp, resulting in a total of 8 skewers.

10. 10

    Keep the marinade aside and lightly mist the assembled skewers with cooking spray.

11. 11

    Place the skewers on the grill and brush them with the marinade. Grill for 2 to 3 minutes on each side, brushing with marinade after flipping, until the shrimp turn pink and firm and the onion develops a gentle char.

12. 12

    For serving, arrange the skewers on a platter. Generously garnish with chopped cilantro and accompany with lime wedges.

Nutrition Information

Notes & Tips

• If using wooden skewers, soak for at least 30 minutes prior to grilling.