Thai Coconut Shrimp

Servings

Serving size

4 ounces shrimp

COOKING TIME

60 Minutes

This recipe can easily be multiplied and the chilled leftover shrimp are delicious in salads or sandwiches. Serve with Thai Peanut Sauce.

Serve with Coconut Brown Rice

AND

Serve with Bok Choy Slaw or Cilantro Lime Slaw

Ingredients

1/2 cup Lite Coconut Milk (lite)

2 Cloves Garlic, raw (minced)

1/2 lime yields Lime juice, raw

1 Tbsp. Ginger root, raw (peeled and minced)

1 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce)

1/3 Tbsp. Hoisin sauce (or gluten free hoisin sauce)

1 Tbsp. Maple syrup

1 cup leaves, whole Fresh basil (finely chopped)

16 ounce Shrimp, raw (peeled and deveined)

Instructions

Place the low-fat coconut milk, minced garlic, lime juice, minced ginger, low-sodium soy sauce, maple syrup and Thai basil in a blender and puree until smooth.

Using two medium sized wooden skewers assemble small kabobs of shrimp.

The amount of shrimp on each kabob will be determined by the size of shrimp that is used. For medium sized shrimp this will be about 4 shrimp per kabob for a total of 8 kabobs.

Put the shrimp in the bottom of an oblong Pyrex dish and add the marinade.

Cover tightly with plastic wrap and place in the refrigerator for at least 3 hours (overnight is best).

When ready to cook place a large skillet in the oven and preheat to 400°F.

When hot add the marinated shrimp skewers.

As they sear on one side top the other with about half of the marinade.

The shrimp will grill fast and should be turned after about three minutes.

Spread the remaining marinade over the top of the shrimp and grill for another 4 – 5 minutes.

Serve over Coconut Rice with 2 tablespoons of Thai Peanut sauce.

Serve this recipe with one of these starch side dishes.

Coconut Brown Rice

Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.) In a medium sauce pan,…

AND

Serve this recipe with one of these vegetable side dishes.

Bok Choy Slaw

Place the bok choy, basil, sesame oil, rice vinegar, soy sauce, sugar and pepper in a stainless or glass mixing bowl. Toss well and chill.

Cilantro Lime Slaw

Place the cabbage, carrot, cilantro, olive oil, honey, cayenne pepper, salt and pepper in a large bowl. Zest the lime and add the zest to the bowl. Juice the lime and add the juice to the bowl. Toss well and chill for at least an hour before serving.