Sweet-Hot Coconut Shrimp

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

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Nutritional Information

Amount per serving
  • Calories: 83
  • Calories from fat: 23%
  • Protein: 9.8g
  • Fat: 2.1g
  • Saturated fat: 1.2g
  • Carbohydrate: 6g
  • Fiber: 0.3g
  • Sodium: 108mg
  • Cholesterol: 69mg

Ingredients

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

Preparation

  1. 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. 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. 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. 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.
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