CHILI LIME COCONUT SHRIMP
Chili Lime Coconut Shrimp
Print recipe| Serves | 3-4 |
| Prep time | 30 minutes |
| Cook time | 10 minutes |
| Total time | 40 minutes |
| Allergy | Shellfish, Soy |
| Meal type | Main Dish |
| Misc | Serve Hot |
| Occasion | Barbecue |
| By author | EVOO Marketplace |
Ingredients
Marinade
- 1lb Prawns
- 2 tablespoons Persian Lime Olive Oil (EVOO Marketplace)
- 2 tablespoons Coconut White Balsamic (EVOO Marketplace)
- 2 tablespoons Chili Garlic Sauce (Sambal Oelek)
- 1 teaspoon Soy Sauce
- 1 teaspoon Cracked Black Pepper
Drizzle Sauce
- 2 tablespoons Persian Lime Olive Oil (EVOO Marketplace)
- 2 tablespoons Coconut White Balsamic (EVOO Marketplace)
Directions
| Marinade | |
| Step 1 | |
| In a small bowl, whisk together Persian Lime Olive Oil, chili paste and soy sauce. | |
| Step 2 | |
| Remove shell from shrimp and place in plastic zip-lock bag. | |
| Step 3 | |
| Add marinade and place in refrigerator 15-30 minutes. | |
| Step 4 | |
| Grill shrimp on high heat 4-5 minutes turning until fully cooked. | |
| Drizzle Sauce | |
| Step 5 | |
| Whisk together Persian Lime Olive Oil and Coconut White Balsamic. Drizzle over cooked shrimp. | |
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