Coconut-Lime Marinated Shrimp
1-1/4 lbs. raw, peeled shrimp (26/30 size or about 40 shrimp)
1 can (13.5 oz.) coconut milk
1/3 cup NAKANO Seasoned Rice Vinegar—Red pepper
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. minced fresh ginger
2 large cloves garlic, minced
Grated peel of 2 limes
1/4 tsp. crushed red pepper (optional)
8 to 10 skewers (8 to 10-inches)
Place shrimp in a sealable gallon plastic bag. Shake can of coconut milk, open and pour into medium bowl or 2-cup measuring cup. Stir in Nakano seasoned rice vinegar, soy sauce, ginger, garlic and lime peel. Pour over shrimp and shake bag gently to coat. Seal bag and refrigerate 4 hours, turning bag over once.
If using wood skewers, soak skewers in water 30 minutes. Preheat broiler, or preheat grill to medium heat. Drain shrimp reserving marinade in a small saucepan. Thread 4 to 5 shrimp onto each skewer. Broil or grill 3 minutes; turn over and cook 3 minutes more. Meanwhile, bring marinade to a boil; boil for 1 full minute. Serve sauce with shrimp, over rice if desired.
Makes 6 to 8 servings.
*Recipe and image courtesy of Mizkan.*