Southeast Asian Coconut Shrimp

By courtneyepowell

Ingredients

• Shrimp
• 1 1/2 pounds peeled, deveined extra-large or jumbo shrimp, thawed if frozen, rinsed, and patted dry
• Olive oil
• Steamed rice and pineapple, for serving
• Basting/Serving Sauce
• 1 13 1/2ounce can coconut milk
• 2 tablespoons Asian-style chili sauce
• Zest from 2 limes
• Juice from 1 limea-large or jumbo shrimp, thawed if frozen, rinsed, and patted dry
• Olive oil
• Steamed rice and pineapple, for serving
• Basting/Serving Sauce
• 1 13 1/2ounce can coconut milk
• 2 tablespoons Asian-style chili sauce
• Zest from 2 limes
• Juice from 1 lime

Details

Servings 4
Adapted from parents.com

Preparation

Step 1

Basting/Serving Sauce:
1. Mix all 4 ingredients. Reserve 1/2 of the sauce for serving.

Preparing and Grilling Shrimp:
2. Prepare a medium-hot fire in a grill. Thread the shrimp onto the skewers, leaving space between them. Brush the shrimp with olive oil.

3. Grill for 2 to 3 minutes. Brush on basting sauce, if needed. Turn the shrimp and grill another 2 to 3 minutes, until opaque.