Bangkok Peel 'n Eat Shrimp
Author: 
Recipe type: Direct heat grilling
Serves: 4 servings; 8 as an appetizer
 
Ingredients
  • 2 tablespoons coconut or other neutral oil
  • 3 garlic cloves, minced
  • 3 tablespoons red curry paste (I used Thai Kitchen)
  • ½ cup coconut milk
  • 1 teaspoon light brown sugar or palm sugar
  • ¼ cup chopped cilantro, plus more for serving
  • 2 pounds large shrimp (16 to 20 per pound)
  • Lime wedges, for serving
  • Sweet Chili Sauce, for serving (recipe follows)
  •  :
  • Extras:
  • Stainless steel grilling grid (optional)
Instructions
  1. Melt the coconut oil in a medium skillet over medium high heat. Once the oil is hot, add the garlic and red curry paste then stir fry for 1 minute. Whisk in the the coconut milk and brown sugar until combined. Simmer for 3 minutes then remove from heat and stir in cilantro. Let cool to room temperature
  2. Using a small, sharp knife or small scissors, slit the shell along the curve of the back of each shrimp, and remove the vein. Place cleaned shrimp in a bowl and toss with cooled red curry mixture. Marinate in the refrigerator for 1 to 2 hours, but no longer.
  3. Set up grill for direct cooking over medium high heat. If using a grilling grid, heat that as well. Make sure that grates and grid are clean and well-oiled.
  4. Remove shrimp from marinade and place on hot grill and cook until they are opaque throughout (3 to 4 minutes per side). Do not overcook. Transfer shrimp to serving patter. Garnish with a little chopped cilantro and serve immediately with lime wedges and Sweet Chili Dipping Sauce. Alternatively, the shrimp can be served chilled - let shrimp cool to room temperature and the refrigerate until time to serve.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at https://blog.bullbbq.com/bangkok-peel-n-eat-shrimp/