Grilled Curry Shrimp

Grilled Curry Shrimp

  • Prep Time: 10 min
  • Cook Time: 10 min
  • Yield: 4 servings
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INGREDIENTS:

  • 1/4 cup Jif® Creamy Peanut Butter
  • 1/2 cup Smucker's® Sweet Orange Marmalade
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon garlic chile pepper sauce, or to taste*
  • 1 tablespoon fresh chopped cilantro
  • 1 1/2 pounds large raw shrimp (21 to 25 count), thawed if frozen
  • Crisco® Original No-Stick Cooking Spray
  • 8 (10-inch) wooden skewers, soaked in water
  • 1 medium red pepper, cored and cut into 1-inch squares
  • Prepared yellow curry jasmine rice*

DIRECTIONS:

  1. BLEND peanut butter, sweet orange marmalade, Dijon mustard, curry powder and garlic chili pepper sauce in blender container or food processor. Stir in cilantro. Combine shrimp and 1/4 cup curry sauce in medium bowl mixing until well-coated. Marinate 30 minutes. Cover and refrigerate remaining curry sauce.
  2. COAT grill grate or broiler pan with no-stick cooking spray. Heat grill or broiler. Thread shrimp on skewers alternating with red pepper.
  3. GAS GRILL: Grill kabobs 3 to 5 minutes per side or to desired doneness. BROILER: Place kabobs about 5 inches from broiler element. Broil first side 5 minutes. Turn. Broil 3 to 5 minutes longer or to desired doneness. Serve kabobs on a bed of jasmine rice drizzled with remaining curry sauce.
  4. Garlic chile pepper sauce and yellow curry jasmine rice are available in the International aisle at grocery stores.

NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1/4), Calories 450 (Calories from Fat 100), Total Fat 11g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 260mg, Sodium 390mg, Total Carbohydrate 47g (Dietary Fiber 3g, Sugars 27g), Protein 40g; Percent Daily Value*: Vitamin A 25%, Vitamin C 100%, Calcium 10%, Iron 30%.

*Percent Daily Values are based on a 2,000 calorie diet.


Grilled Curry Shrimp 5 5 1 1
Excellent recipe! It's a family favorite! The shrimp is moist, very flavorful yet not overpowering. The peanut flavor added to the entire dish. We will be making this very often. 03/02/2012
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