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Curried Shrimp & Potato Kebabs




 RS Diner Style HB

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Featuring Restaurant Style Diner Style Hash Browns


Equipment needed:
•large, non-stick skillet
•cutting board and chef knife
•bamboo skewers

4 cupsRestaurant Style Diner Style Hash Browns
816-20 count shrimp, peeled, de-veined, tail on
2 tbsp     curry powder
3 cupsrice (preferred type), cooked, hot
2 tbsp     vegetable oil


  1. Each skewer to get two shrimp and 8-10 potatoes.
  2. Alternate and repeat 2-3 potatoes and then shrimp on each skewer: potatoes, shrimp, potatoes, shrimp, potatoes. 
  3. Once assembled place skewers on a platter.
  4. Drizzle vegetable oil over the skewers ensuring that the entire surface of each skewer is covered.
  5. Sprinkle curry powder over the skewers and massage so that the entire surface is covered.
  6. Place large non-stick frying pan on the stove top over medium heat.
  7. Cook skewers 2-3 minutes per side or until desired crispness.
  8. Note: ensure shrimp is cooked to minimum internal temperature of 165˚F.
  9. Place 1½ cups of rice on a plate and top with two skewers.
  10. Optional: serve with roti, flatbread, chutney and/or raita.


 Serves – 3 to 4