Grilled Curried Shrimp with Pineapple Jicama Salsa


  • 1 TBS, plus 1 tsp curry powder
  • 2/3 cup canola oil
  • grated zest of 2 lemons
  • 2 TBS chopped cilantro leaves
  • 24 large shrimp, peeled and cleaned (about 1 1/4 pounds)
  • juice of 1/2 lemon
  • kosher salt and freshly ground black pepper
  • Pineapple Jicama Salsa

I love the refreshing sweetness and crunch of this salsa with the curry-flavored shrimp


Stir together the curry powder, oil, lemon zest, and cilantro and toss the shrimp in the marinade to coat. Refrigerate, covered, for at least 6 hours and up to 12 hours or overnight.

Spray the grilling grate of a gas or charcoal grill with vegetable oil spray. Preheat the grill to medium hot.

Lift the shrimp from the marinade and arrange on a clean plate. Squeeze the lemon over the shrimp. Thread the shrimp on four metal skewers, six shrimp on each skewer with a little space between each one. Season with salt and pepper.

Grill the shrimp for 2 to 3 minutes on each side until cooked through. Serve with pineapple salsa.