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Coconut Spiced Lemon Shrimp Skewers

Coconut Spiced Lemon Shrimp Skewers

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1 pound450 g (16-20 count) uncooked large shrimp, peeled and deveined
1/2 cup120 ml unsweetened coconut milk (if possible, use a coconut milk produced in Thailand, stir before measuring)
2 teaspoons2 teaspoons Thai red curry paste
1 teaspoon1 teaspoon freshly grated ginger
1/2 teaspoon1/2 teaspoon chili pepper paste
1/2 teaspoon1/2 teaspoon Nielsen-Massey Pure Lemon Extract
1/2 teaspoon1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/2 teaspoon1/2 teaspoon fish sauce
1/4 teaspoon1/4 teaspoon garlic powder
1/4 teaspoon1/4 teaspoon salt

In a medium bowl, add coconut milk, curry paste, ginger, chili paste, lemon and vanilla extracts, fish sauce, garlic powder and salt; whisk to combine. Add shrimp and marinade mixture to a large resealable plastic bag; turn to coat. Place bag in a shallow bowl and refrigerate for about 30 minutes. Turn bag occasionally.

Place oven rack 6 inches15 cm from broiler. Preheat broiler. Line a rimmed baking sheet with foil and coat with cooking spray. Remove shrimp from refrigerator and thread onto metal or soaked wooden skewers*; discard any remaining marinade. Broil shrimp until done, about 2-3 minutes per side. Shrimp can also be grilled by placing shrimp skewers on a prepared grill grate over medium heat, grill until done.

*Wooden skewers need to be soaked in water for 30 minutes prior to use.

serves 4-6


Nutrition Facts

Serv Size 4 Shrimp

Amount Per Serving
Calories 66 Calories fom Fat 17
% Daily Value*
Total Fat 2g 3 %
Saturated Fat 1g 6 %
Trans Fat 0g
Cholesterol 92mg 31 %
Sodium 480mg 20 %
Total Carbohydrate 1g 0 %
Dietary Fiber 0g 0 %
Sugars 0g
Protein 10g 20 %
Vitamin A 5% Vitamin C 0%
Calcium 4% Iron 1%

*Percent Daily Values are based on a 2,000
calorie diet.

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