Grilled Shrimp

by Editorial Staff

Shrimp, like many seafoods, is delicious to grill. And serve the shrimp well with coconut sauce and rice.

Ingredients

  • Large shrimps fresh or frozen in the shell – 450 g
  • Unsweetened coconut milk – 400 g
  • Chopped lime zest – 1.5 teaspoon
  • Lime juice – 3 tbsp
  • Sugar – 1.5 teaspoon.
  • Green curry paste – 1.5 teaspoon
  • Fish sauce – 1.5 teaspoon
  • Fresh ginger (chopped on a grater) – 1 teaspoon.
  • Hot boiled rice – 2-3 cups
  • Lime wedges for serving

Directions

  1. To grill shrimp, they must be prepared. If the shrimps are frozen, then they must be defrosted. Remove the shell from the shrimp, leaving the tails. Rinse the peeled shrimp and dry on a paper towel, fold into a large bowl.
  2. In a small bowl, combine coconut milk, lime zest, and juice, sugar, curry paste, fish sauce, and ginger. Pour shrimp with 1/2 cup of coconut mixture, cover, and refrigerate for 30 minutes, stirring once during this time. Cover the rest of the coconut marinade and refrigerate.
  3. Remove the shrimps from the marinade and string on skewers, remove the marinade.
  4. Fry the shrimps either on an open grill or in an oven with a grill function until tender, about 5-8 minutes.
  5. While the shrimps are roasting, prepare the sauce. Pour reserved coconut marinade into a small saucepan, place over medium heat and bring to a boil, simmer, uncovered, for about 5 minutes.

Serve the shrimp with hot rice and coconut sauce. Serve with lime wedges.

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