GRILLED GOAN COCONUT SHRIMP KEBABS

GRILLED GOAN COCONUT SHRIMP KEBABS

Serves 4

  • 1 to 1/½ lbs extra-large wild shrimp, peeled and deveined (tails-on optional)
  • 1 jar Maya Kaimal Goan Coconut Curry
  • 2 tablespoons chopped cilantro
  • 2 tablespoons sliced scallions
  • Indian Naan, Paratha, or or other flatbread (optional)
  • 8 metal or bamboo skewers (if using bamboo, soak in water for 20 minutes)
  •  
  • Pre-heat grill to medium.
  • Pour half the jar Goan Coconut Curry into small sauce pan and slowly heat on warm.
  • Pour the reaming sauce into a mixing bowl and add the shrimp. Toss well to coat. Thread shrimp onto 8 skewers (about 3 to 4 each). Keep the sauce remaining in the bowl on reserve to use for basting.
  • Place kebabs on oiled grill grates and cook for 2 minutes on the first side.
  • Turn the kebabs over and baste with the reserved Goan Coconut Curry.
  • Continue grilling and basting the kebabs until the shrimp are cooked through, a few minutes more. If serving with flatbread, place on grill to warm through.
  • Garnish kebabs with the cilantro and scallions. Serve with the grilled naan or other flatbread the warmed sauce on the side.