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Spicy Thai Shrimp with Coconut Dip Recipe

  • 6servings
  • 15minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C
MineralsSelenium, Iodine, Fluorine, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 wooden skewers

  2. 1/4 cup chopped coriander

  3. 3 cloves minced garlic

  4. 1" fresh ginger , peeled and coarsely chopped

  5. 1 red chili pepper , seeds removed, sliced and chopped fine

  6. 2 tbsp. hoisin sauce

  7. 1 tbsp. fish sauce

  8. 1 tbsp. lime juice

  9. 1 tbsp. honey

  10. 1 tbsp. rice vinegar

  11. 1 tsp. sesame oil

  12. 2 lb. large shrimp , peeled and cleaned

  13. Dipping sauce

  14. 1/2 cup unsweetened coconut milk

  15. 1/4 cup hoisin sauce

  16. 1/2 tsp. Asian chili sauce

Instructions Jump to Ingredients ↑

  1. Soak the skewers in water for at least 30 minutes.

  2. In a food processor, combine coriander, garlic, ginger, and chili, then process until a paste forms.

  3. Transfer to a nonmetallic bowl and stir in hoisin sauce, fish sauce, lime juice, honey, rice vinegar and sesame oil.

  4. Add shrimp, turning to coat with marinade, then refrigerate, covered for 30 minutes.

  5. Remove skewers from water and thread shrimp onto each skewer from the head to the tail of the shrimp so that they are fairly straight on the skewers.

  6. To make your dipping sauce, In a small saucepan, put your coconut milk, hoisin sauce and Asian chili sauce and heat through. Keep warm.

  7. Broil the shrimp skewers until they are pink and cooked through, about 5 minutes, turn and broil the other side until done.

  8. Serve skewers with a small dish of coconut sauce on the side. Enjoy!

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