Coconut Spiced Lemon Shrimp Skewers

Coconut Spiced Lemon Shrimp Skewers

Ingredients

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

Directions

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 inches 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.

Notes:

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

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

Directions

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 15 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.

Notes:

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

  • 10 min
    prep

  • 10 min
    cook

  • 4-6servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract

Pure Lemon Extract 4oz

Pure Lemon Extract