You may also like
Categories:
shrimp coconut flakes sweet chili sauce soy sauce water thai basil brown sugar chile oil ginger garlic sesame oil whole limes
Viewed: 22 - Published at: 8 years agoIngredients
- 1- 1/2 pound Raw Medium Shrimp (26-30 Count), Deveined And Peeled
- 3/4 cups Sweetened Coconut Flakes
- 1/2 cups Sweet Chili Sauce (I Used Mai Ploy Brand)
- 13 cups Soy Sauce (I Used Aloha Brand Because It's Mellow And Less Salty)
- 1/4 cups Water
- 1/4 cups Thai Basil, Chopped Fine
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Chile Oil (or 1/2 Tsp Red Chile Flakes And 1 Tsp Oil)
- 1 teaspoon Ginger, Grated Or Minced Fresh
- 1 teaspoon Garlic, Grated Or Minced Fresh
- 1 teaspoon Sesame Oil
- 2 whole Limes, Juiced
Method
- Combine all of the marinade ingredients in a small bowl, whisk very well, and let sit for at least an hour to allow the flavors to marry.
- Note: If youre using wooden skewers, soak them in water for at least an hour.
- I like to use two skewers side-by-side to keep the shrimp from rotating when you flip them on the grill.
- Put the shrimp in a gallon zip-top bag, add the marinade, shake to distribute well, then seal and refrigerate for 30 minutes.
- Start your grill and prepare for direct grilling at medium-high heat (350-375 degrees F).
- Drain the marinade into a small sauce pan, bring to a gentle boil over medium heat, reduce by half to make a glaze and set aside.
- Skewer the shrimp so that they barely touch each other.
- You dont want them crammed together.
- Grill each skewer for about two minutes per side, basting periodically with the glaze.
- Remove the skewers from the grill, brush with the glaze, and sprinkle both sides of each with the coconut flakes.
- Serve with the remaining sauce for dipping.
- Enjoy!
