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jumbo shrimp coconut milk lime juice fish sauce sriracha sauce tamarind paste lime zest garlic ginger kosher salt bamboo skewers vegetable oil
Viewed: 88 - Published at: 4 years agoIngredients
- 24 jumbo shrimp, peeled and deviened
- 2 cups coconut milk
- 1/2 cup lime juice
- 1/4 cup Thai fish sauce
- 4 tablespoons sriracha sauce
- 1 tablespoon tamarind paste
- 1 tablespoon lime zest
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon kosher salt
- 6 (6 or 8-inch) bamboo skewers
- Vegetable oil, for oiling grill
Method
- Place the shrimp in a large, 1-gallon re-sealable food storage plastic bag.
- Place the rest of the ingredients (coconut milk through salt) in a non-reactive medium bowl and whisk to combine.
- Pour the marinade over the shrimp and seal in the bag.
- Allow to marinate at room temperature for 30 minutes, turning the bag occasionally to ensure even marinating.
- Soak bamboo skewers in warm water while you marinade the shrimp.
- Preheat the grill to medium-high.
- Remove the shrimp from the marinade and skewer 4 per skewer and set aside.
- Brush the grill lightly with a bit of vegetable oil and place the shrimp on the grill.
- Cook the shrimp for 3 minutes, basting with the marinade as it cooks, then turn and cook for an additional 3 minutes, while basting, on the second side.
- Serve while hot.
