House of Asia > Recipes > Grilled shrimp in coconut chipotle sauce

Grilled shrimp in coconut chipotle sauce

30 min.

2 servings

mild

5 / 5. Number of votes: 3

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Is it possible to combine Mexican and Asian cuisine? Of course! Be sure to check out this aromatic recipe for grilled shrimp bathed in a coconut chipotle sauce, served with pickled onions and jasmine rice. Thank you for the recipe. vanomano_

Shrimp Vegetables Rice Thailand 15-30 minutes

Ingredients

400 ml coconut milk 20-22%
2 nori sheets
1 spoon black sesame
1-2 chipotle peppers
150 gr Thai jasmine rice
200-250 g raw shrimp
1 red onion
1 lime
2 tablespoons of vegetable oil
a handful of coriander
salt to taste

A method of preparing

Peel the shrimp, dry them, brush with oil and season with salt.
Cut the onion into feathers, pour boiling water over it for 15 minutes, then strain and sprinkle with lime juice.
Grind the peppers with coconut milk in a mortar or chop them finely and mix.
Prepare the rice according to the instructions on the package.
Spread the nori leaves with the pepper marinade and dry them in an oven preheated to 150 degrees Celsius, check them and remove them when they are crisp.
Toast the black sesame seeds and blend them together with the nori.
Heat the coconut sauce over low heat, but do not bring to a boil. If it is too thin, add 2 teaspoons of tapioca or potato starch.
Grill the shrimp in a dry pan for 2-3 minutes per side.
Place the rice on a plate and sprinkle with nori and sesame furikake, then pour over the warm sauce, add the shrimp, pickled onion, cilantro and grate the lime zest.