Thai Shrimp with Mango Hot Sauce


Something Extra Spring 2014

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Spring has sprung! Check out our latest collection of recipes, including seasonal artichokes and delicious dill, as well as exploring the flavors of India.

 

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Thai Shrimp with  Mango Hot Sauce
Thai Shrimp with Mango Hot Sauce
Ingredients
4 serrano chiles, stems removed
1/2 medium onion, cut into 3/4-inch thick slices
1/2 cup peeled and diced ripe mango
1/4 cup lime juice
1/4 cup fresh basil leaves
2 tbsp. Bob's Red Mill Fine Macaroon Coconut*
3 to 4 cloves roasted garlic
Sea salt to taste
1 lb. Wild Texas Gulf Shrimp, peeled and deveined
Directions

Serve over jasmine rice or place on decorative toothpicks and serve as an appetizer. Remove seeds from chiles, if you prefer less heat.

Prep: 20 minutes, Cook: about 15 minutes, Serves: 4 as a main dish

1. Grill chiles and onion over medium-high heat for 5 to 10 minutes or until lightly charred. Let cool slightly, then puree in a blender or with a stick blender with all remaining ingredients except shrimp.

2. Cook shrimp on a well-oiled grill over medium heat for 3 minutes on each side or until cooked. Serve with sauce.

*May substitute finely chopped unsweetened coconut.  

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