Grilled Lime Shrimp with Coconut Curry Sauce

Grilled Lime Shrimp with Coconut Curry Sauce

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"Wake up your palate with this zingy combo of 'big' flavors- lime, coconut, curry and peanut sauce-partnered with grilled shrimp and plenty of rice to soak up the sauce. For an even more fragrant dish, try basmati or jasmine rice."
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30 m servings 618 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 618 kcal
  • 31%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 60.5g
  • 20%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 832 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Ready In

  1. Cook rice as package directs.
  2. Heat grill. In medium bowl combine shrimp, lime juice and butter; set aside (butter will harden). In medium saucepan combine sauce mix, coconut milk and curry powder; bring to a boil, stirring constantly. Reduce heat to low, add tomatoes and simmer 4 minutes, stirring occasionally.
  3. Spray grill basket with nonstick cooking spray. When ready to grill, place shrimp in grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 4 to 6 minutes or until shrimp turn pink, turning once, discarding any remaining lime butter marinade.
  4. To serve, spoon sauce over rice. Top with cooked shrimp, sprinkle with cilantro.



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