WEEKDAYS 1e|12c|p

Roble Ali's Coconut Shrimp with Mango Salsa

Roble Ali
|
Servings: 6
|
easy
|
1 to 30 min

A sweet and tangy dish!


  • Ingredients
  • step-by-step directions
Ingredients
Roble Ali's Coconut Shrimp with Mango Salsa
  • 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
Directions
  • For the Coconut Shrimp: Presoak skewers in warm water for at least 30 minutes.
  • 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. 
  • 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.
  • For the Mango Salsa: Combine mango chutney, sriracha and soy sauce in a small bowl. Serve alongside the shrimp.

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