Sweet-Hot Coconut Shrimp

Sweet-Hot Coconut Shrimp Recipe
Leigh Beisch
Notes: You can marinate the shrimp (step 1) and make the chili sauce up to 1 day ahead; cover separately and chill. Soak wooden skewers in water for half an hour before using. You can skewer the shrimp up to 6 hours ahead; cover and chill.

Yield:

Makes 8 to 10 small-plate servings

Recipe from

Sunset

Nutritional Information

Calories 83
Caloriesfromfat 23 %
Protein 9.8 g
Fat 2.1 g
Satfat 1.2 g
Carbohydrate 6 g
Fiber 0.3 g
Sodium 108 mg
Cholesterol 69 mg

Ingredients

1 pound shelled, deveined shrimp (21 to 31 per lb.), rinsed and well drained
1/2 cup coconut milk
2 cups thinly sliced English cucumber

Preparation

1. In a bowl, mix shrimp, coconut milk, and 2 tablespoons sweet-hot chili sauce. Cover and chill at least 1 hour or up to 1 day (see notes).

2. Thread shrimp onto 8 to 10 soaked wooden skewers (see notes). Place on a rack in a 10- by 15-inch broiler pan.

3. Broil shrimp 3 to 4 inches from heat, turning once, until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes.

4. Arrange the cucumber slices on a platter. Set shrimp on top. Drizzle about 3 more tablespoons chili sauce over shrimp. Serve shrimp hot or cool with remaining chili sauce to add to taste.

March 2004
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