Curried Shrimp Skewers
Chef Jamika Pessoa is preparing a tasty Jamaican dish.

Ingredients for Shrimp Skewers

  • 1 pound jumbo (16-20 per lb.) shrimp, peeled, deveined, tail on
  • 1 package (8 in.) bamboo skewers
  • 4 tablespoons olive oil
  • 2-3 tablespoons curry powder (Indian yellow curry is preferred)
  • ½ tablespoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon red chili flakes
  • 1 teaspoons salt
  • ½ teaspoon black pepper
  • 1 lime, juiced

Ingredients for Pineapple Aioli

  • 1 cup mayonnaise
  • 1 teaspoon fresh minced garlic
  • ¼ cup crushed pineapple, drained
  • 2 tablespoon chopped cilantro
  • 1 tablespoon honey
  • 1 teaspoon distilled vinegar
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Directions for Shrimp Skewers

1) Soak 20-25 skewers in water and set aside.

2) In a bowl, whisk together oil, curry powder, sugar, salt, garlic powder, black pepper, and lime juice. Add shrimp and toss well. Marinate in the refrigerator for 20-30 minutes.

3) Heat grill pan over medium high heat.

4) Using gloves, skewer each shrimp by placing the point of the skewer through the base of the tail and pushing through until the point reaches the head of the shrimp. The shrimp should be extended the length of the skewer.

5) Grill until shrimp are opaque and slightly browned on the outside, about 2 minutes on each side. Transfer to a platter.

Directions for Aioli

In a small bowl, whisk together all ingredients, chill until time to serve.

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