Best 5 Curried Shrimp Potato Kebabs Recipes

MINI SHRIMP & SWEET POTATO KABOBS

Steps:

• Preheat oven to 400°. Peel and cut potatoes into 1-inch cubes (about 24 cubes). Toss with 2 tablespoons oil, rosemary and 1/2 teaspoon chili powder. Transfer to a greased 15x10x1-in. baking pan. Roast 20-25 minutes or until almost tender, stirring occasionally. Cool slightly., Meanwhile, in a small bowl, whisk lemon juice and the remaining oil and chili powder until blended. Reserve 2 tablespoons marinade for basting. Add shrimp to remaining marinade and toss to coat. Refrigerate, covered, 20 minutes., On each of 12 soaked wooden appetizer skewers, thread sweet potato and shrimp. Brush reserved marinade over kabobs; sprinkle with salt and pepper., Grill, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink.

SHRIMP KABOBS WITH CURRY BUTTER

Steps:

• To make curry butter: In a small pan, melt the butter over medium-high heat. Stir in the onion, dill, curry powder, and garlic powder; cook 5 minutes.
• Thread shrimp on skewers, leaving space between pieces. Lightly brush or spray shrimp with olive oil.
• Grill over direct high heat until the shrimp turn pink and are tender, 2 to 5 minutes, turning and brushing with the curry butter once halfway through grilling time.
• Arrange shrimp on serving plate. Garnish with lime wedges and dill.

POTATO AND SHRIMP CURRY

Steps:

• Heat oil in a wok over medium high heat. Sauté onion, garlic and ginger until fragrant about 1 minute. Add potato, shrimp, carrot, turmeric, cumin, salt, pepper, and stir fry until shrimps turn pink. Add chipotle sauce, tomato, yogurt, chicken broth and milk. Stir, cover, lower the heat to medium, let cook 12-15 minutes or until potato are tender and the sauce is slightly thickened.
• Remove from heat, garnish with cilantro, and serve hot with steam rice or flat bread if desired.

CURRY SHRIMP

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.

CURRIED SHRIMP & POTATO KEBABS

Steps:

• 1. Preheat grill to medium. (No grill? See Broiler Variation.) 2. Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes. 3. Meanwhile, combine oil, cilantro, curry powder, garlic and salt in a large bowl. Reserve 2 tablespoons of the mixture in a small bowl. Add shrimp and the potatoes to the large bowl; toss to coat. Thread the shrimp and potatoes onto four 12-inch skewers. 4. Grill the kebabs, turning once, until the shrimp are pink and the potatoes are browned, 2 to 3 minutes per side. 5. Stir yogurt and lime juice into the small bowl of reserved sauce. Serve each kebab with 2 tablespoons sauce. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you cannot find certified shrimp, choose wild-caught shrimp from North America it is more likely to be sustainably caught. Broiler Variation: Coat a broiler pan with cooking spray and place the skewers on the pan. Broil 3 to 4 inches from the heat source until the shrimp are pink and the potatoes are browned, 2 to 3 minutes per side. Nutrition Per serving: 246 calories; 12 g fat (1 g sat, 7 g mono); 143 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 19 g protein; 1 g fiber; 342 mg sodium; 243 mg potassium. Nutrition Bonus: Vitamin C (23% daily value) Carbohydrate Servings: 1 Exchanges: 1/2 starch, 2 lean meat, 2 fat