Ingredients
-
13
-
2
-
1
-
1
-
2
-
1
-
2
-
2
-
2
-
1
-
-
1/4
-
-
-
Directions
Grilled Coconut Shrimp, a tangy, warm and spicy twist to classic sweet coconut coated shrimp yum , a tangy, warm and spicy twist to classic sweet coconut coated shrimp yum
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Steps
|
1
Done
|
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
Done
|
Stir in 1 Tbsp Each of Mint and Coriander and All of Lime Juice. Cool. |
|
3
Done
|
Divide Sauce in Half in 2 Bowls. Season Shrimp With Salt and Stir Into Half of Sauce. |
|
4
Done
|
Marinate Shrimp in Sauce For 30 Minutes. Reserve Other Half of Sauce For Dipping Sauce. |
|
5
Done
|
Remove Shrimps from Marinade and Discard Marinade. |
|
6
Done
|
Preheat Grill on High and Grill Shrimps About 1 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
Done
|
Place Shrimps on Bamboo Skewers, If Desired. |
