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© Meredith Corporation. All rights reserved. Used with permission.
Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. In a medium bowl, combine shrimp, lime juice, half of the finely chopped chile pepper, and half of the garlic; add salt and black pepper to taste. Toss to coat. Cover and marinate in the refrigerator for 30 minutes to 1 hour, stirring occasionally.
Heat oil in a medium skillet over medium heat. Add bell pepper, onion, the remaining chopped chile and the remaining garlic; cook for about 10 minutes or until tender, stirring occasionally. Add tomatoes, coconut milk and tomato paste. Bring to a boil; reduce heat. Simmer, uncovered, for about 5 minutes or until sauce reaches desired consistency. Season with salt. Keep warm.
Thread shrimp onto four long metal skewers. Transfer skewers to a baking sheet or tray. Grill skewers on the greased rack of an uncovered charcoal grill directly over medium coals for 7 to 9 minutes or until shrimp are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on greased grill rack over heat. Cover and grill as above.)
Spoon the sauce onto a platter or divide it among four shallow bowls; place shrimp skewers on top. Sprinkle with parsley.