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In this stunning dish, jumbo shrimp are marinated in a mouth-watering dressing and then grilled until just cooked through.
The shrimp are plump, juicy, and magnificently flavorful.
This is the ultimate dish to make for a summer barbecue.
Fragrant basil, garlic, and ginger are combined with rich coconut milk and perky lime juice to create a sweet and refreshing marinade.
Thai fish sauce adds a mysterious but complementary note.
The marinade takes only minutes to prepare, though you wouldn't know it based its complex flavors.
For a change of pace, or if you don't have access to a grill, you can bake the shrimp in the oven.
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Grilled Coconut Shrimp
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Sesame Noodles
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Stir-Fried Vegetables
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Jasmine Rice
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Tropical Fruit Salad
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Ingredients
1 cup fresh basil
1/2 cup coconut milk
1-1/2 tablespoons fresh lime juice
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1-1/2 teaspoons soy sauce
2 teaspoons thai fish sauce
2 teaspoons brown sugar
18 large shrimp, peeled and deveined
6 bamboo skewers, soaked in water for 30 minutes and drained
Cooking Instructions
Blend the first 8 ingredients together in a food processor or blender until almost smooth.
Transfer the marinade to a large, wide bowl.
Add the shrimp and turn to coat.
Cover and refrigerate for about 2 hours, turning occasionally.
Prepare a barbecue (medium-high heat).
Thread 3 shrimp onto each of 6 skewers.
Grill shrimp until just cooked through, basting with marinade, about 2 minutes per side.
Makes 6 skewers
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For a change of pace, bake the shrimp in the oven instead of on the grill.
Heat the oven to 350 degrees.
Place the shrimp and the marinade into a 9X9 inch baking dish and bake for about 15 minutes or until the shrimp are just cooked through.
The shrimp, when cooked this way, are great as a main dish served over steamed rice.
This is a great marinade for other seafood as well including salmon and scallops.
You could also bring the marinade to a gentle boil over medium heat and cook some mussels directly in it.
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