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Prep time
30 minutes
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Cook time
10 minutes
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Serves
3
Author Notes
Add this fun, delicious, Asian-styled recipe to your grilling rotation this summer! Stick to your health goals without skipping on the flavor. —Atkins Nutritionals
Ingredients
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16 ounces
raw shrimp
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1/4 cup
canned coconut milk
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2 tablespoons
fresh lemongrass
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1 tablespoon
lime juice
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2 teaspoons
green curry paste
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1 tablespoon
tamari soy sauce
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1
small zucchini
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1
medium yellow summer squash
Directions
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*** If using bamboo skewers, soak them in water for at least 15 minutes, or as directed on the package, before using.
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In a medium bowl whisk 6 tbsp canned coconut milk, grated lemongrass, lime juice, tamari, and 1 tsp green curry paste together until fully mixed.
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Rinse thawed shrimp and pat dry with a paper towel. Place into a medium bowl and mix with 2 tbsp of the marinade from step one. Mix until evenly coated and marinate for at least 15 minutes.
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While the shrimp are marinating, ribbon zucchini and yellow squash. Drag each squash ribbon through the remaining marinade in the first medium bowl, coating each side.
*** Avoid the seedy center of the squash
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Heat the grill over medium flame and lightly oil grate.
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Thread shrimp and squash ribbons onto skewers. Grill, covered, until shrimp are opaque and cooked through, 2-4 minutes per side.
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In a small bowl, whisk together the remaining 1 tbsp coconut milk and 1 tsp green curry paste. Drizzle evenly over the shrimp and squash skewers and serve while warm.
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