Grilled Coconut Shrimp
Our Toasted Thai Coconut Living Vinaigrette serves as the not-so-secret ingredient in the simple, ridiculously flavorful recipe for grilled coconut curry shrimp.
|
Ingredients |
Amounts |
|
Shrimp |
15-20 |
|
Vegetable Oil |
1tbsp |
|
Shallot, thinly sliced |
1 |
|
Ginger, grated |
1” piece |
|
Garlic Cloves, minced |
5 |
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Coconut Cream |
½ cup |
|
¼ cup |
|
|
Lime Juice |
½ lime |
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Curry Powder |
½ tsp |
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Coconut Sugar |
1 tbsp |
|
Salt |
|
|
Pepper |
|
|
Roasted Peanuts, chopped |
|
|
Cilantro |
Directions
- Soak skewers in water.
- Remove vein and shells from shrimp, leaving the tails. Set aside in fridge.
- For the coconut curry sauce: Heat a small saucepan over low heat with the oil. Add the shallots and sweat. When translucent, add garlic and ginger. Cook until fragrant. Add coconut cream, Toasted Thai Coconut Living Vinaigrette, lime juice, curry powder, coconut sugar, and a dash of salt, and pepper. Simmer on medium-low for about 10-15 minutes, stirring occasionally. Yields approximately 1 cup of sauce.
- In the meantime, skewer the shrimp and season with salt and pepper. Grill the shrimp.
- Plate shrimp, topped with sauce and chopped peanuts and cilantro, to taste.
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