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Roble Ali's Coconut Shrimp with Mango Salsa

Coconut Shrimp Mango Salsa Roble Ali
A sweet and tangy dish!
skill level
Easy
time
1-30min
servings
6
cost
$
Contributed by :
This sweet and tangy dish is just the thing for dinner tonight.
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ingredients
  • For the Coconut Shrimp:
  • 1 pound Large Shrimp (16-20 size - shelled and deveined with tails removed)
  • 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
  • For the Mango Salsa:
  • 1 jar Mango Chutney
  • 2 tablespoons Sriracha
  • Splash Soy Sauce
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    For the Coconut Shrimp: Presoak skewers in warm water for at least 30 minutes.
  • 2
    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
    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. 
  • 3
    1 pound Large Shrimp (16-20 size - shelled and deveined with tails removed)
    Skewer shrimp on soaked skewers.
  • 4
      
    Arrange shrimp in a baking dish and pour marinade over and allow to brine for 2 hours.
  • 5
       
    Preheat grill or grillpan to medium-high. Grill the shrimp for 3 to 4 minutes per side.
  • 6
    1 jar Mango Chutney
    2 tablespoons Sriracha
    Splash Soy Sauce
    For the Mango Salsa: Combine mango chutney, sriracha and soy sauce in a small bowl. Serve alongside the shrimp.
 
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