Grilled Coconut Shrimp


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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recipe courtesy of