Thai Coconut Shrimp

Servings: 4 | Serving size: 4 ounces shrimp and 2 tablespoons peanut sauce

Cooking Time: 30 Minutes (does not include marinating time)

This recipe can easily be multiplied and the chilled leftover shrimp are delicious in salads or sandwiches.

We recommend serving with Coconut Rice [Coconut Rice - Low Sodium Version] as well as Thai Cucumber Salad or Bok Choy Slaw and garnished with Thai Peanut Sauce.

Ingredients

• 1/2 cup reduced-fat (lite) unsweetened coconut milk
• 2 cloves garlic (minced)
• 2 Tbsp fresh lime juice
• 1 Tbsp fresh ginger (peeled and minced)
• 1 Tbsp low-sodium soy sauce orr gluten-free tamari sauce
• 1 tsp hoisin sauce or gluten-free hoisin sauce
• 1 Tbsp pure maple syrup
• 1 cup Thai or sweet basil (finely chopped)
• 16 ounces large shrimp (peeled and deveined)

Place the low-fat coconut milk, minced garlic, lime juice, minced ginger, low-sodium soy sauce, maple syrup and basil in a blender and puree until smooth.

Put the shrimp in a zipper bag and add the marinade.

Seal tightly and place in the refrigerator for at least 3 hours (overnight is best). Turn the bag from time to time to redistribute the marinade.

When ready to cook, preheat the oven to 400°F.

Place a large skillet in the oven and let heat for at least 10 minutes.

Add the marinated shrimp to the skillet.

As they sear on one side, top the other with about half of the marinade.

The shrimp will grill fast and should be turned after about three minutes.

Spread the remaining marinade over the top of the shrimp and grill for another 4 – 5 minutes.

Serve over Coconut Rice with 2 tablespoons of Thai Peanut Sauce.