Grilled Coconut Shrimp

Recipe by Leslie
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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