Grilled Coconut Shrimp
Go cuckoo for coconut! Experience the flavors of Asia when you prepare this light, delicate shrimp cocktail. Your guests will be in awe.
Ingredients
- 13 ounce(s) coconut milk
- 2 teaspoon(s) green curry paste
- 2 teaspoon(s) ginger root, chopped
- 1 tablespoon(s) grated lime rind
- 2 tablespoon(s) fish sauce
- 3 teaspoon(s) granulated sugar
- 2 tablespoon(s) chopped fresh mint
- 2 tablespoon(s) chopped fresh coriander
- 6 teaspoon(s) lime juice
- 16 ounce(s) large shrimp
- 1 dash(es) salt
- 1/4 cup(s) unsweetened coconut
Instructions
- Place coconut milk in a skillet and bring to boil.
- Reduce heat to low and simmer for 10 minutes until reduced by a quarter - it should be the consistency of heavy cream.
- Stir in the green curry paste, ginger, lime leaves, fish sauce and sugar.
- Cook another 5 to 6 minutes or until sauce is thickened and fragrant.
- Stir in 1 tbsp each of mint and coriander and all of lime juice.
- Cool.
- Divide sauce in half in 2 bowls.
- Season shrimp with salt and stir into half of sauce.
- Marinate shrimp in sauce for 30 minutes.
- Keep other half of sauce for dipping sauce.
- Remove shrimps from marinade and discard marinade.
- Preheat grill on high and grill shrimpYour about 1 minute per side or until pink and slightly curled.
- Cool.
- Stir in coconut and remaining mint and coriander to dipping sauce.
- Serve with shrimps.
- Place shrimp on bamboo skewers, if desired.
- You can roast the shrimp in a 500 degrees oven for 5 minutes or grill them on the barbecue or under the broiler.
- Prep time 50 min and includes marinating time.
Nutrition
Calories: 1028.53kcalCarbohydrates: 53.6gProtein: 100.63gFat: 37.42gSaturated Fat: 15.63gCholesterol: 906.67mgSodium: 3748.09mgFiber: 8.3gSugar: 35.46g
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