Broiled Coconut Shrimp

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.

P.S. Those of you who are regular visitors to The Café know that I’m in London visiting my daughter and her family. We had a wonderful day today wandering around the heart of London, strolling through Green Park and navigating wide-eyed through Harrods, checking out the amazing Food Court (like none you could even imagine!) and eating lunch in a charming little café.  I took a zillion pictures only to realize when I got home that I didn’t have a memory card in the camera! I am sharing a few fun pictures however of the morning walk to school – would you believe it was crazy hair day!

Broiled Coconut Shrimp

Ingredients for the marinade:
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
sea salt
freshly ground black pepper

MY OTHER RECIPES


Directions:
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.

4. Preheat broiler on medium high. Thread shrimp onto skewers and sprinkle with sea salt and freshly ground black pepper. Brush with butter mixture. Cook under a hot broiler 1-2 minutes on each side, turning once and brushing again with the butter mixture until shrimp are just cooked through. Be careful as shrimp is easy overcooked and then becomes rubbery.
I like to serve this with Perfect Jasmine Rice and Pineapple-Strawberry-Citrus Salsa.



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