Ingredients
Scale
- 12–16 oz. peeled and deveined shrimp, cleaned and dry
- 1/2 cup unsweetened coconut milk
- 1 teaspoon curry powder
- 1/4 teaspoon of each salt and pepper
- 1/3 cup good quality peanut butter
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 1 heaping tablespoon honey
- 1 garlic clove, minced
- 1 inch piece of ginger, minced
- 1/2 teaspoon chili flakes
- 1/2 teaspoon sesame oil
- 1 tablespoon warm water
- 1–2 heads romaine hearts, rinsed and cut in half
- 1 small bunch cilantro leaves
- 1/4 cup red pepper, small diced (optional)
- 1/4 cup dry roasted peanuts
- wooden or metal skewers
Instructions
- Marinate the shrimp in the coconut milk, curry powder, salt and pepper in a shallow bowl, so that all shrimp are covered and coated with the mixture. Let sit in a refrigerator for at least 30 minutes.
- Meanwhile, make the dressing by combining the peanut butter, 1 tablespoon olive oil, vinegar, lime juice, honey, garlic, ginger, chili flakes, sesame oil and warm water together in a blender. If it is too thick, add in 1 teaspoon warm water until it’s the consistency you like.
- Heat a grill or grill pan over high heat. Skewer the shrimp onto the skewers until they are full and all the shrimp is used up.
- When the grill is hot, add the shrimp and cook until they begin to turn pink on the outsides. Flip over and cook for 1-2 minutes. Remove from the grill.
- Drizzle 1 tablespoon olive oil over the cut side of the romaine lettuce. Sprinkle with salt and pepper. Place the cut side down on the grill for 30 seconds. Remove from the grill and place on your serving platter or shallow bowl.
- Lay the cooked shrimp on top and drizzle with the peanut dressing. Garnish with cilantro leaves, diced red peppers and peanuts.
Notes
Don’t want the dressing spicy – omit the chili flakes
- Prep Time: 20
- Cook Time: 5
- Category: seafood
- Method: grill
- Cuisine: salad