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Red Curry Shrimp Skewers
with coconut rice / Thai mango herb salad

Active: 40 Total: 40

A sweet-spicy glaze coats the shrimp in this easy, tropical meal.
Smarts: Like most Southeast Asian-inspired vinaigrettes, the one served with the salad in this meal is very light. Toss the salad just before serving to coat all of the elements and don't worry if some vinaigrette pools in the bottom of the bowl.



Red Curry Shrimp Skewers:
  • Shrimp, peeled and deveined - 1 lb
  • Skewers, wooden or metal - 8
  • Curry paste, red - 1 Tbsp (sub any color curry paste)
  • Honey - 2 tsp
  • Fish sauce - 2 tsp (sub soy sauce)
Coconut Rice (for 2 nights):
  • Rice, uncooked white or brown - 1 1/2 cups
  • Coconut milk, light - 1 1/2 cups
  • Water - 1 1/4 cups
Thai Mango Herb Salad:
  • Soy sauce, low-sodium - 1 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Vinegar, rice - 2 tsp
  • Lime juice - 1 tsp
  • Fish sauce (opt) - 1 tsp
  • Red pepper flakes - 1/2 tsp
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Lettuce, butterhead - 5 oz , leaves torn
  • Mangos - 1 , peeled and cubed
  • Basil - 8 leaves , chiffonade
  • Mung bean sprouts - 2 oz (sub chopped raw snow peas)


  1. Shrimp - Defrost shrimp. Pat dry and season with some salt and pepper.

  2. Skewers - If using wooden skewers and planning to cook on the grill, soak in water for 15 minutes to prevent burning.

  3. Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven with rice, coconut milk, water, and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  4. Make glaze - (If planning to cook on the grill, get grill heating before continuing with prep.) Whisk together curry paste, honey, and fish sauce (portion for shrimp). (Can be done up to 5 days ahead)

  5. Make vinaigrette - Whisk together soy sauce, toasted sesame oil, vinegar, lime juice, fish sauce (portion for salad), and red pepper flakes. (Can be done up to 5 days ahead)

  6. Green onions - Chop green onions, combining green and white parts. (Can be done up to 2 days ahead)

  7. Lettuce / Mangos / Basil - Prep as directed.

  8. Assemble skewers - (Skip this step if cooking on the stovetop.) Thread shrimp onto skewers.

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  1. If cooking on the grill: Heat a grill to 400F / 204C.

  2. Combine green onions, lettuce, mangos, basil, and mung bean sprouts in a bowl.

  3. If cooking on the stovetop: Brush a wok with some oil. Heat over medium heat. Add shrimp and saute until opaque, 3 to 5 minutes. Add glaze and toss shrimp to coat in glaze.

  4. {grill}: Place shrimp skewers over heat and cook on both sides until lightly seared. Brush glaze on both sides and continue cooking until shrimp are opaque and cooked through, 3 to 6 minutes total.

  5. Add vinaigrette to salad and toss until dressed to your liking.

  6. If rice was made ahead, reheat in the microwave (reserve half for Thursday).

  7. Serve shrimp over rice with salad on the side. Enjoy! 



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