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Categories:
unsweetened coconut milk garlic bird chiles lime paprika shrimp skewers salt vegetable oil mango red wine vinegar sugar mango lime red bell pepper green bell pepper
Viewed: 28 - Published at: 9 years agoIngredients
- 1 can unsweetened coconut milk
- 1 tablespoon finely chopped garlic
- 3 finely chopped bird chiles
- 1 lime, zested
- 1/2 teaspoon paprika
- 1 pound large shrimp, cleaned with tail
- Wooden skewers, soaked overnight
- Salt and freshly ground black pepper, to taste
- 1/4 cup vegetable oil
- Mango Dipping Sauce, recipe follows
- 1 cup red wine vinegar
- 1/2 cup sugar
- 1/2 mango, pureed
- 1 lime, juiced
- 1/2 red bell pepper, small dice
- 1/2 green bell pepper, small dice
Method
- Whisk together coconut milk, garlic, chiles, zest, and paprika.
- Add shrimp and marinate overnight, refrigerated.
- Soak the wooden skewers in water overnight.
- Heat grill or grill pan.
- Drain shrimp and season shrimp with salt and pepper, toss in vegetable oil and skewer.
- Grill 1 1/2 minutes on both sides or until shrimp are opaque.
- Serve with the Mango Dipping Sauce.
- Bring vinegar and sugar to boil and then lower heat to medium and cook until syrupy consistency.
- When cooled, add to blender with mango puree and lime juice.
- Stir in chopped peppers.
