Grilled Coconut Shrimp Recipe

Name: Grilled Coconut Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 13 ounces coconut milk; 2 teaspoons green curry paste; 1 tablespoon chopped gingerroot; 1 tablespoon grated lime rind; 2 tablespoons fish sauce; 1 tablespoon granulated sugar; 2 tablespoons chopped of fresh mint; 2 tablespoons chopped fresh coriander; 2 tablespoons lime juice; 1 lb large shrimp; salt; 1/4 cup unsweetened coconut

Servings: persons

13 ounces coconut milk
2 teaspoons green curry paste
1 tablespoon chopped gingerroot
1 tablespoon grated lime rind
2 tablespoons fish sauce
1 tablespoon granulated sugar
2 tablespoons chopped of fresh mint
2 tablespoons chopped fresh coriander
2 tablespoons lime juice
1 lb large shrimp
salt
1/4 cup unsweetened coconut

1
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.
2
Stir in 1 tbsp each of mint and coriander and all of lime juice. Cool.
3
Divide sauce in half in 2 bowls. Season shrimp with salt and stir into half of sauce.
4
Marinate shrimp in sauce for 30 minutes. Reserve other half of sauce for dipping sauce.
5
Remove shrimps from marinade and discard marinade.
6
Preheat grill on high and grill shrimps about 11/2 minutes per side or until pink and slightly curled. Cool. Stir in coconut and remaining mint and coriander to dipping sauce. Serve with shrimps.
7
Place shrimps on bamboo skewers, if desired.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 13 ounces coconut milk, 2 teaspoons green curry paste, 1 tablespoon chopped gingerroot, 1 tablespoon grated lime rind, and more.

Yes, Grilled Coconut Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Coconut Shrimp

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