Spicy coconut-marinated grilled shrimp
"It’s very important to remove any excess marinade from the shrimp before grilling them. Otherwise, they are more likely to burn."
Difficulty
Easy 👌Ingredients
Utensils
1 cutting board, 1 knife, large bowl, whisk, 1 pot (small), grill pan, tongs
Nutrition per serving
Step 1/3
- 100 g ginger
- 10 cloves garlic
- 360 ml coconut milk
- 120 g chili paste
- 4 tbsp lime juice
- 4 tbsp brown sugar
- 2 tbsp salt
- 4 tbsp vegetable oil
- 2 kg shrimp
- 1 cutting board
- 1 knife
- large bowl
- whisk
Finely dice ginger and garlic and add to a big bowl. Add coconut milk, chili paste, lime juice, brown sugar, and salt. Whisk in oil. Add shrimp, mix well, and let sit for at least 15 min. or up to 4 hrs.
Step 2/3
- 1 pot (small)
Remove shrimp from marinade. Add marinade to a small pot and bring to a boil. Reduce heat to medium heat and let reduce. Mix from time to time while simmering until creamy. Sauce should be thick enough to cover the back of a spoon.
Step 3/3
- 6 sprigs cilantro
- lime (for serving)
- grill pan
- tongs
Grill shrimp on a very hot grill pan brushed vegetable oil over high heat. Serve with sauce, cilantro, and lime wedges. Enjoy!
