A Two for Tuesday RecipeThe last few weeks of extended daylight are within reach, which means I won't be using the outdoor grill as often during the weekdays. By now you probably know that we love curry, coconut and Thai chilies and what better way to use these beautiful and fiery spices and ingredients than with grilled shrimp! A little time to marinate, a few skewers, a scorching hot grill and you are on your way to the most delectable shrimp dish my Spicy Coconut Curry Grilled Shrimp. I love pairing this with sliced avocado wedges and a squeeze of lime.
Serves 2 - 4
1 pound of large shrimp, peeled* and deveined
1 tablespoon coconut milk solid
1 tablespoon curry powder
1/4 teaspoon of cumin
1 teaspoon granulated garlic powder
1-3 Thai chilies (or to taste) finely minced
2 tablespoons of finely grated ginger root
1 tablespoons of minced cilantro
4 tablespoons of toasted coconut flakes
1 lime cut into 8 wedges
1/2 teaspoon salt
1/8 teaspoon black pepper
Place the first 7 ingredients into a glass bowl or zip bag making sure to mix ingredients well. Allow to marinate 4 hours or overnight.
To toast the coconut:
1 cup of unsweetened coconut flakes
1 teaspoon of sugar
On a parchment lined baking sheet, spread unsweetened coconut evenly. Sprinkle a teaspoon of sugar (I personally use stevia) over top of coconut flakes. Preheat oven to 400 degrees. Place in oven and roast for 4 minutes and then intervals of 30 seconds until lightly golden. Allow to cool. Store any unused portions in an airtight container or zip bag.
To grill shrimp:
Gather bamboo or metal skewers. If using bamboo soak in water for a 1/2 hour or longer before using. This keeps them from burning and disintegrating while you grill.
Heat up the grill so that it is scorching hot. Skewer the shrimp and salt and pepper before placing on grill, making sure to cover both sides of the shrimp. Place shrimp on grill and cook about 1 1/2 to 2 minutes per side. Sprinkle with the toasted coconut flakes, cilantro and a small squeeze of lime.
Serve with a light salad or with, my personal favorite, avocado wedges. ENJOY!
Save the peel from the shrimp in a zip bag and freeze to make seafood stock. I usually have a few gallon size bags in the freezer to accumulate chicken carcasses, beef bones, and seafood trimmings to make stocks.