Nyonya Grilled Shrimp with Coconut Sauce Recipe

Name: Nyonya Grilled Shrimp with Coconut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds large shrimp, shelled and deveined; 3 medium garlic cloves, chopped; One 3/4-inch piece of peeled fresh ginger, chopped; 2 tablespoons Worcestershire sauce; 1 tablespoon ground coriander; 1 1/2 teaspoons curry powder; 1/4 teaspoon ground cloves; 1 large jalapeno, seeded and chopped; Vegetable oil; Salt and freshly ground pepper; 6 medium shallots, chopped; 6 jalapenos, seeded and chopped; 3 stalks fresh lemongrass, tender white inner bulb only, chopped; 6 medium garlic cloves, chopped; 4 teaspoons chopped fresh ginger; 3/4 teaspoon turmeric; 3/4 teaspoon freshly ground pepper; 3 tablespoons vegetable oil; 3/4 cup unsweetened coconut milk; 1/4 cup fresh lime juice; 4 teaspoons light brown sugar; 1 tablespoon soy sauce; Salt

Servings: persons

2 1/4 pounds large shrimp, shelled and deveined
3 medium garlic cloves, chopped
One 3/4-inch piece of peeled fresh ginger, chopped
2 tablespoons Worcestershire sauce
1 tablespoon ground coriander
1 1/2 teaspoons curry powder
1/4 teaspoon ground cloves
1 large jalapeno, seeded and chopped
Vegetable oil
Salt and freshly ground pepper
6 medium shallots, chopped
6 jalapenos, seeded and chopped
3 stalks fresh lemongrass, tender white inner bulb only, chopped
6 medium garlic cloves, chopped
4 teaspoons chopped fresh ginger
3/4 teaspoon turmeric
3/4 teaspoon freshly ground pepper
3 tablespoons vegetable oil
3/4 cup unsweetened coconut milk
1/4 cup fresh lime juice
4 teaspoons light brown sugar
1 tablespoon soy sauce
Salt

1
Soak twelve 12-inch bamboo skewers in warm water for 30 minutes.
2
Thread the shrimp 1/2 inch apart on pairs of parallel skewers and place in a shallow baking dish.
3
In a blender or food processor, combine the garlic, ginger, Worcestershire sauce, coriander, curry powder, cloves, jalapeno and 1/2 cup of oil and puree.
4
Season with salt and pepper.
5
Pour the marinade over the shrimp and turn to coat.
6
Cover and refrigerate for 30 minutes, turning once.
7
In a food processor, combine the shallots, jalapenos, lemongrass, garlic, ginger, turmeric and pepper; pulse until minced.
8
In a medium skillet, heat the oil until shimmering.
9
Add the shallot mixture and cook over moderate heat until fragrant and light golden, about 3 minutes.
10
Add the coconut milk, lime juice, brown sugar, soy sauce and a pinch of salt and simmer for 4 minutes.
11
If the sauce separates, return to the food processor and process until it comes together.
12
Scrape into a bowl.
13
Light a grill.
14
Lightly oil the grate.
15
Grill the shrimp over a medium-hot fire until just cooked through, about 2 minutes per side.
16
Transfer to plates and serve with the sauce.

709

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.

How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: 2 1/4 pounds large shrimp, shelled and deveined, 3 medium garlic cloves, chopped, One 3/4-inch piece of peeled fresh ginger, chopped, 2 tablespoons Worcestershire sauce, and more.

Yes, Nyonya Grilled Shrimp with Coconut Sauce 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.

Nyonya Grilled Shrimp with Coconut Sauce

How did you like this recipe?

Frequently Asked Questions