Ginger Shrimp in Coconut Milk

Ginger Shrimp in Coconut Milk
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 1:20 Total Time


Add all
  • 16

    uncooked, peeled, deveined shrimp, 16/20

  • 1/2 cup
    (125 mL)

    unsweetened coconut milk

  • 2

    cloves garlic, chopped

  • juice of 1 lime

  • 3 Tbsp.
    (45 mL)

    fresh ginger, chopped

  • 2 tsp.
    (10 mL)

    mild chili sauce

  • 2 Tbsp.
    (30 mL)

    basil, chopped

  • 1 tsp.
    (5 mL)

    organic grilled sesame seed oil

  • 2 tsp.
    (10 mL)

    brown sugar


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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007