Roble Ali's Coconut Shrimp with Mango Salsa
A sweet and tangy dish!
This sweet and tangy dish is just the thing for dinner tonight.
- 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
Roble Ali's Coconut Shrimp with Mango Salsa!
For the Coconut Shrimp: Presoak skewers in warm water for at least 30 minutes.
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.
1 pound Large Shrimp (16-20 size - shelled and deveined with tails removed)
Skewer shrimp on soaked skewers.
Arrange shrimp in a baking dish and pour marinade over and allow to brine for 2 hours.
Preheat grill or grillpan to medium-high. Grill the shrimp for 3 to 4 minutes per side.
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.