Grilled Shrimp & Scallops with Coconut Curry

Serves 4

  • ¾ lb extra large shrimp, peeled and deveined
  • ¾ lb sea scallops, patted dry
  • 2 tablespoons vegetable oil
  • 1 container (15 oz) Maya Kaimal Coconut Curry (for club sizes, use about 2 cups), warmed
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped scallion
  • Pre-heat grill to medium.
  • Toss shrimp and scallops with the oil. Skewer seafood or place in a grill basket.
  • Cook on the first side for 2 minutes. Flip over and continue grilling until opaque and cooked through, 3 - 5 minutes more.
  • Spoon the Coconut Curry onto a serving platter to form a pool of sauce. Arrange the shrimp and scallops on top of the sauce and garnish with the cilantro and scallions. Serve with Indian naan or other flatbread.



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