Grilled Shrimp with Coconut Scallion Sauce
6
servings10
minutes10
minutes433
kcal9
grams8
grams19
grams38
gramsI find that I often have more fun seeing what I can make out of leftovers than I do making the initial recipe. That’s certainly the case with this recipe, as I build off of the Vietnamese scallion sauce to make this delightful dish that is draws influence from both Vietnamese and Thai cooking styles. I list a number of ingredients as “optional” and encourage you to play around with the flavors you like.
Ingredients
2 pounds raw deveined shrimp (21-25 per pound)
1 can coconut cream (13.66 oz)
1/4 cup Vietnamese scallion sauce
2 TB chopped Thai basil (optional)
2 Thai chiles, crumbled (optional)
1/2 tsp dried lemon peel or a small stalk of lemon grass, bruised with the back of a knife (optional)
1 TB brown sweetener – I used Truvia Brown (optional)
1/2 tsp perfected xanthan gum or the thickener of your choice
addition Thai basil and/or cilantro for garnish
Directions
- Preheat your grill to high.
- Remove the tails from the shrimp and thread on to skewers. I find that alternating the direction of the tails, I was able to get 2 lbs of shrimp onto 4 skewers. Pat the shrimp dry with a paper towel, then spray or brush with oil.
- In a small sauce pan over medium heat, combine coconut cream, scallion sauce, basil, chiles, lemon peel, and sweetener and bring to a simmer for 5 minutes before whisking in the xanthan gum or your choice of thickener.
- Grill shrimp for 3 minutes per side.
- Serve with the coconut sauce and garnish with additional Thai basil and cilantro.
Recipe Video
Notes
- Macros are based on a serving size of approximately 8 shrimp and 1/4 cup of sauce
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