Sweet-Hot Coconut Shrimp

Sweet-Hot Coconut Shrimp
Leigh Beisch
Yields Makes 8 to 10 small-plate servings
Notes: You can marinate the shrimp (step 1) and make the chili sauce up to 1 day ahead; cover separately and chill. Soak wooden skewers in water for half an hour before using. You can skewer the shrimp up to 6 hours ahead; cover and chill.

Ingredients

 1 pound shelled, deveined shrimp (21 to 31 per lb.), rinsed and well drained
 1/2 cup coconut milk
  Sweet-hot chili sauce
 2 cups thinly sliced English cucumber
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories83
% Daily Value *
Total Fat 2.1g3%
Saturated Fat 1.2g6%
Cholesterol 69mg23%
Sodium 108mg5%
Total Carbohydrate 6g3%
Dietary Fiber 0.3g2%
Protein 9.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
1

In a bowl, mix shrimp, coconut milk, and 2 tablespoons sweet-hot chili sauce. Cover and chill at least 1 hour or up to 1 day (see notes).

Step 2
2

Thread shrimp onto 8 to 10 soaked wooden skewers (see notes). Place on a rack in a 10- by 15-inch broiler pan.

Step 3
3

Broil shrimp 3 to 4 inches from heat, turning once, until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes.

Step 4
4

Arrange the cucumber slices on a platter. Set shrimp on top. Drizzle about 3 more tablespoons chili sauce over shrimp. Serve shrimp hot or cool with remaining chili sauce to add to taste.

Ingredients

 1 pound shelled, deveined shrimp (21 to 31 per lb.), rinsed and well drained
 1/2 cup coconut milk
  Sweet-hot chili sauce
 2 cups thinly sliced English cucumber
Sweet-Hot Coconut Shrimp
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