Articles & Recipes

Southeast Asian–Style Grilled Shrimp (gluten-free friendly)

July 10, 2017

This is a sort-of satay, but author Judith Finlayson prefers to use large shrimp and grill them individually rather than skewer them. The shrimp make a lovely main course for a warm summer night.

Ingredients Makes 4 servings

11⁄2 lbs jumbo shrimp in the shell (about 20 per 1 lb/500 g) 750 g
2 tbsp coconut milk 30 mL
2 tbsp soy sauce 30 mL
1 tbsp coconut oil, melted 15 mL
1 tbsp freshly squeezed lime juice 15 mL
1 tsp puréed garlic (see Tips) 5 mL
1 tsp puréed ginger 5 mL
1⁄2 tsp ground dried red chile, such as cayenne or Kashmiri 2 mL
Thai-Style Peanut Sauce (homemade or store-bought)

Instructions

  1. Remove legs from shrimp and devein, leaving shells on. If you have time, brine them (see Tips, page 177). Pat dry with a paper towel.
  2. Meanwhile, in a medium bowl, stir together coconut milk, soy sauce, coconut oil, lime juice, garlic, ginger and ground chile. Add prepared shrimp and toss well to coat. Let stand at room temperature for about 15 minutes.
  3. Preheat barbecue to high or preheat broiler. Grill or broil shrimp, turning once, until pink and opaque throughout, about 4 minutes. Transfer to a serving platter. Serve with peanut sauce.

Comments

Buy the Book

$29.95

Chile peppers bring both sweet and fiery zest to dishes — discover a fascinating and seemingly endless variety within the pages of this delightful book.

Contrary to popular belief, a...

Buy Now

Online

View store listing