I shared a delicious Pineapple-Strawberry Salsa a few days ago which pairs beautifully with today’s Broiled Coconut Shrimp, a recipe that can, for the most part, be prepared ahead and just popped under the broiler a few minutes before serving…….
The shrimp is marinated in coconut milk and then brushed, just before cooking with a buttery coconut milk mixture. The shrimp are tender and delicious and make a beautiful presentation with the vibrant fresh salsa.
1 can coconut milk , reserve 3 tablespoons
¼ cup pineapple juice
1 tablespoon olive oil
1 teaspoon garlic, finely chopped
Ingredients for shrimp:
1 ½ pounds large shrimp, shelled and deveined, tails left on
2 tablespoons butter, melted
3 tablespoons reserved coconut milk
½ teaspoon crushed coriander
1 teaspoon brown sugar
freshly ground black pepper
1. Mix marinade ingredients together and marinate shrimp for about 4-6 hours prior to cooking. Soak wooden skewers in water for at least 45 minutes to 1 hour.
2. After marinating, drain the shrimp.
3. Melt butter and mix with coconut milk, coriander and brown sugar.
I like to serve this with Perfect Jasmine Rice and Pineapple-Strawberry-Citrus Salsa.