Roble Ali's Coconut Shrimp with Mango Salsa

A sweet and tangy dish!

skill level

Easy

time

1-30min

servings

cost

Contributed by : Roble Ali

This sweet and tangy dish is just the thing for dinner tonight.

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients

instructions For the Coconut Shrimp: Presoak skewers in warm water for at least 30 minutes.
step 2

ingredients 1 can coconut milk
2 packets Sazon
2 tablespoons Roasted Garlic Puree
3 tablespoons Sriracha
2 stalks Lemongrass
3 tablespoons Toasted Curry Powder
2 tablespoons Salt
3 tablespoons Sugar

instructions Combine the coconut milk, sazon, roasted garlic puree, sriracha, lemongrass, toasted curry powder, salt and sugar in a food processor and pulse until a smooth puree is formed.
step 3

ingredients 1 pound Large Shrimp (16-20 size - shelled and deveined with tails removed)

instructions Skewer shrimp on soaked skewers.
step 4

ingredients

instructions Arrange shrimp in a baking dish and pour marinade over and allow to brine for 2 hours.
step 5

ingredients

instructions Preheat grill or grillpan to medium-high. Grill the shrimp for 3 to 4 minutes per side.
step 6

ingredients 1 jar Mango Chutney
2 tablespoons Sriracha
Splash Soy Sauce

instructions For the Mango Salsa: Combine mango chutney, sriracha and soy sauce in a small bowl. Serve alongside the shrimp.
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