Prep 30 mins
Cook 20 mins
A shrimp cocktail that is Asian in flavour. You can roast the shrimps in a 500ºF (260ºC) oven for 5 minutes or grill them on the barbecue or under the broiler. Prep time includes marinating time. Another winner from my current favourite Chef, Lucy Waverman.
- 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. Reserve other half of sauce for dipping sauce.
- Remove shrimps from marinade and discard marinade.
- Preheat grill on high and grill shrimps about 1½ minutes per side or until pink and slightly curled. Cool. Stir in coconut and remaining mint and coriander to dipping sauce. Serve with shrimps.
- Place shrimps on bamboo skewers, if desired.
Awesome recipe Leslie, thank you so much for sharing this treasure. We enjoyed this spicy dish very much. Served over plain steamed rice is was perfection. The sauce was bright, tangy and full of flavor, while the shrimp were perfectly flavored and seasoned. I also used red curry, it was what I had on hand. It tasted wonderful, I can't wait to make this again. Made for ZWT7 for the Witchin Kitchen.
10 star dipping sauce! This recipe should be renamed "Thai Green Curry Shrimp" because that's the dominant flavor...the sauce is quite potent and to-die-for; I would make it on its own to serve with other appetizers. This is easy to make and nothing like the icky-soggy-greasy coconut shrimp the recipe name brings to mind. Made for the "Let's Get Skewered" game in the Asian forum.
I absolutely loved this, really great combination of flavours and everything worked so well together. I did make a few changes to suit what I had on hand, I used red Thai curry paste but that probably only really affected the colour not the flavour. I also didn't have fresh lime so used kaffir lime leaves instead of the rind along with bottled lime juice but only used about half the quantity because it often seems stronger than fresh lime juice. It really just all worked together so well and has an interesting and complex flavour without overpowering the shrimp.