Oh, I am so looking forward to BBQ season. It’s recipes like this that remind me of sitting by the pool and sharing a glass of wine with my guy. Remember warmth?
Unfortunately, my BBQ is still buried under a layer of snow. A rather deep layer, kinda of crusty and icy snow too. Not the kind you can just brush away. So I had to make do with my fry pan for this recipe.
Its been a while since Gav and I tried something new in the kitchen. So my best sous-chef and I found this Coconut Jerk Shrimp recipe on the #Tkeveryday Recipe Challenge. The original recipe is from Brandi Yee’s blog “Yee Wittle Things.” It’s made with lite coconut milk. While you will rarely see seafood and fish on this blog, it is something that lands on our menu from time to time. And Gav is a huge shrimp fan. Actually, he considers himself a “crispy shrimp expert”.
He got himself busy making the lime butter sauce.
which may be the best invention ever. Summer. definitely summer
So a couple of notes. I did go a bit easy on the jalapeno’s. Gav doesn’t like spicy things and some jalapeno’s are just so hot. The recipe calls for half a jalapeno, I used about 1 tablespoon. If I wasn’t feeding kids I wouldn’t hesitate to add more heat.
I “grilled” mine in a hot sauté pan. The original recipe calls for using wooden skewers to grill the shrimp. But given my BBQ situation, I had to improvise. No issues on the stove top. But I look forward to summer entertaining. This is a simple and quick recipe. The shrimp can be prepared early in the day, even the night before and left to marinate in the coconut milk and spices. When it is time to grill, it really is just a few minutes to dunk the shrimp in flaked coconut and cook.
The sous-chef decided this was “definitely a make again”recipe.
- 36 raw medium shrimp, peeled and deveined
- 1/2 teaspoon each Club House Ground Cinnamon, Club House Ground Thyme, salt Club House Ground Pepper, Club House Ground Nutmeg and Club House Ground Allspice
- 1 1/2 teaspoon each minced ginger and Club House Minced Garlic
- 1 tablespoon brown sugar
- 1-2 tablespoons jalapeno seeded and minced fine
- 1/2 cup of Thai Kitchen Premium Lite Coconut Milk
- 1/2 cup of canola oil
- 2 cups shredded coconut
- 12 medium length wood skewers
- RINSE and pat dry shrimp. Mix all ingredients and place in re-sealable bag with shrimp. Refrigerate for 4 hours or over night to marinate.
- SOAK 12 medium length wood skewers for 1/2 hour. Add 3 marinated shrimp to a skewer.
- Pour flaked coconut on a large plate evenly.
- DIP each side of shrimp skewers in flaked coconut to coat evenly.
- GRILL for approximately 2-3 minutes each side. Serve with Lime Butter dip.
Check out the rest of the great recipes on the #Tkeveryday recipe challenge and vote for your favourite