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1 (14-ounce) can unsweetened coconut milk
2 tablespoons red curry paste
1/2 red onion, peeled and finely chopped
1/4 cup chopped fresh cilantro leaves
1 lime, juiced
2 to 3 tablespoons canola oil
Salt and freshly ground pepper
2 pounds shrimp, shell and tail left on |
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Heat grill to high.
Whisk together coconut milk,
curry paste, onion, cilantro, lime juice, and oil in a large
bowl. Season, to taste, with salt and pepper.
Place shrimp in the bowl and toss
to coat. Cover and let marinate at room temperature for 20
minutes.
Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes
per side.
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