Grilled Shrimp with Coconut Scallion Sauce

Grilled Shrimp with Coconut Scallion Sauce

Recipe by Steve @ SeriousKeto
5.0 from 1 vote Only logged in users can rate recipes
Course: Main DishesCuisine: AsianDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

433

kcal
Total Carbs

9

grams
Net carbs

8

grams
Fat

19

grams
Protein

38

grams

I find that I often have more fun seeing what I can make out of leftovers than I do making the initial recipe. That’s certainly the case with this recipe, as I build off of the Vietnamese scallion sauce to make this delightful dish that is draws influence from both Vietnamese and Thai cooking styles. I list a number of ingredients as “optional” and encourage you to play around with the flavors you like.

Ingredients

  • 2 pounds raw deveined shrimp (21-25 per pound)

  • 1 can coconut cream (13.66 oz)

  • 1/4 cup Vietnamese scallion sauce

  • 2 TB chopped Thai basil (optional)

  • 2 Thai chiles, crumbled (optional)

  • 1/2 tsp dried lemon peel or a small stalk of lemon grass, bruised with the back of a knife (optional)

  • 1 TB brown sweetener – I used Truvia Brown (optional)

  • 1/2 tsp perfected xanthan gum or the thickener of your choice

  • addition Thai basil and/or cilantro for garnish

Directions

  • Preheat your grill to high.
  • Remove the tails from the shrimp and thread on to skewers. I find that alternating the direction of the tails, I was able to get 2 lbs of shrimp onto 4 skewers. Pat the shrimp dry with a paper towel, then spray or brush with oil.
  • In a small sauce pan over medium heat, combine coconut cream, scallion sauce, basil, chiles, lemon peel, and sweetener and bring to a simmer for 5 minutes before whisking in the xanthan gum or your choice of thickener.
  • Grill shrimp for 3 minutes per side.
  • Serve with the coconut sauce and garnish with additional Thai basil and cilantro.

Recipe Video

Notes

  • Macros are based on a serving size of approximately 8 shrimp and 1/4 cup of sauce

Products used in this recipe/video:

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