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Spicy Curried Shrimp Skewers and Grilled Veggie Couscous
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5 from 3 votes

Spicy Curried Shrimp Skewers with Grilled Veggie Couscous

Total Time45 minutes
Servings: 6


For the Curry Sauce:

  • 1 cup plain Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves minced
  • 1 tablespoon curry powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon cayenne ¼ teaspoon for mild, ½ teaspoon for spicy

For the Spicy Curried Couscous:

  • 1 ½ cups Israeli couscous or orzo pasta
  • 1 ½ teaspoon Kosher salt divided
  • 1 teaspoon black pepper divided
  • ¼ cup freshly chopped cilantro plus more for garnish
  • 1 medium zucchini halved lengthwise and sliced into half moons
  • 1 red bell pepper diced large
  • ½ large red onion diced large
  • 2 tablespoons extra virgin olive oil

For the Shrimp:

  • Twelve [6-inch] wooden skewers presoaked (see note)
  • 1 pound peeled deveined and tail-off shrimp (21/25 count)
  • ¼ cup of the Curry Sauce
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper


  • Bring a medium pot of water to boil.

Make the Curry Sauce:

  • Meanwhile, add all of the Curry Sauce ingredients to a large bowl. Whisk until well combined. Set ¼ cup of the sauce mixture aside in a separate bowl to use for the shrimp later.

Cook the Couscous:

  • When the water is boiling, add the couscous and cook al dente according to package directions (it typically takes about 6 minutes). When done, drain then add to the large bowl with Curry Sauce mixture and toss so that the couscous is well coated. Add 1 teaspoon kosher salt and ½ teaspoon black pepper and the cilantro. Toss once more and set aside.

Prep the Veggies:

  • In a separate large bowl combine the zucchini, red bell pepper and onion. Add 2 tablespoons extra virgin olive oil, remaining ½ teaspoon kosher salt and remaining ½ teaspoon black pepper. Toss to coat and set aside.

Prep the Shrimp:

  • Next, thread the shrimp onto the skewers. Hold two skewers side by side, parallel to one another, upright and carefully thread the shrimp onto the skewers. I like to thread my shrimp on two skewers because food held together with two parallel skewers is less likely to spin or slither off. You should be able to fit about 4 shrimp on each set of skewers.
  • Next, brush the shrimp on both sides with the reserved marinade so that the shrimp is well coated in the curry sauce. Then sprinkle both sides with salt and pepper. Set aside while your grill heats.

Grill the Shrimp and Veggies:

  • Heat grill over medium-high heat (350- 400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a surefire way to start a good flare-up—a little goes a long way here.
  • Once heated through, place a grill pan or cast-iron skillet on one half of the grill and add the veggies to the pan. On the other half of the grill, place the skewers on the grill grates and grill the shrimp with the lid on for about 3 minutes a side, or until or until they are just cooked through and are no longer transparent. The veggies should take 6 to 8 minutes to cook, you’ll want them tender with a nice char around the edges, tossing halfway through when you flip the shrimp.

Finish and Serve:

  • Remove the veggies and shrimp from the grill. Add the grilled veggies to the couscous and toss until well combined. To serve, plate a scoop of the Grilled Veggie Spicy Curried Couscous and top with a shrimp skewer. Garnish with more cilantro, if desired.


It is important to pre-soak the skewers ahead of putting them over the open flame. Simply place the skewers on a small sheet pan or a large bowl then add warm water and soak for at least 15 minutes.