Spicy Grilled Peanut Shrimp

Category: Fish & Seafood


1/4 cup unsweetened coconut milk
2 tablespoons peanut butter
1 tablespoon fresh lemon juice
3 or 4 cloves garlic,crushed
1/2 to 1 teaspoon cayenne or other ground hot red pepper
1 pound large shrimp or prawns, peeled and deveined
coarse salt to taste


In a small bowl, combine the coconut milk, peanut butter, lemon juice, garlic, and cayenne and mix thoroughly. Add the shrimp to the marinade, making sure all sides of the shrimp are coated. Cover with plastic wrap and refrigerate for 1 to 2 hours. Soak the skewers if using bamboo. Put 3 or 4 shrimp on each skewer, keeping as much of the marinade on as possible. Grill over hot charcoal, turning once, just until the shrimp turn pink on each side. Do not over cook. (Or the shrimp can be broiled in the oven for a minute or two on each side.) Sprinkle the shrimp with the coarse salt before serving.

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