Thai Coconut Shrimp Recipe

For this Thai Coconut Shrimp Recipe I like to use the regular coconut milk vs. the low fat one. The regular one is thicker and I just think it works better. I have also substituted Extra Virgin Olive oil in place of the coconut oil. Try it!

1/2 cup coconut milk
1/4 cup fresh lemon juice
2 tablespoons coconut oil
1 tablespoons grated lemon zest
2 tablespoons chopped fresh basil
2 tablespoons chopped cilantro
2 tablespoons chopped mint
1 tablespoon grated fresh gingerroot
2 garlic cloves, finely chopped
1 1/2 lbs. jumbo peeled raw shrimp

In a small bowl, combine coconut milk, lemon juice, and oil. Stir in remaining ingredients except shrimp. Place shrimp and marinade in large plastic food-storage bag. Refrigerate, turning occasionally, for 30 minutes.

Grill, turning once, until shrimp is opaque and cooked through, 6 to 8 minutes. Serve with your favorite dipping sauce. The exotic flavor of the marinade also lends itself well to scallops and chicken.

Serves 4.

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