Ginger Shrimp in Coconut Milk

Recipe ingredients

• 16 uncooked, peeled, deveined shrimp, 16/20
• 125 mL (1/2 cup) unsweetened coconut milk
• 2 cloves garlic, chopped
• Juice of 1 lime
• 45 mL (3 Tbsp.) fresh ginger, chopped
• 10 mL (2 tsp.) Selection mild chili sauce
• 30 mL (2 tbsp.) basil, chopped
• 5 mL (1 tsp.) Irresistibles organic grilled sesame seed oil
• 10 mL (2 tsp.) brown sugar

Preparation

In a mixer, blend all ingredients except the shrimp into a smooth texture. Put the shrimp in a re-sealable, medium-size bag and pour in the coconut milk marinade. Seal the bag, mix the contents, and lay the bag flat in the refrigerator for 30 minutes, turning over once. Preheat the barbecue to medium heat and lay the skewered shrimp on the oiled grill or perforated, oiled paper. Cook over direct heat for 3 minutes on each side or until the shrimp turn pink.

Suggestion

Side dish
Serve with rice and a spicy baby bok choy salad: Thinly slice 4 baby bok choys lengthwise. Quarter 2 green onions and then slice into 2 cm (3/4 in.) pieces. In a large bowl, pour 30 mL (2 tbsp.) Irresistibles sesame oil, lime juice and rice vinegar. Add 15 mL (1 tbsp.) sugar, chili flakes, garlic salt and pepper, then beat into a vinaigrette. Add the bok choy strips, one grated carrot, chopped green onions and then mix.

* We recommend Selection and Irresistibles products.

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