Sizzling Shrimp with Tangy Coconut Sauce

Shrimp, seasoned with soy sauce and garlic, is served with this coconut, wasabi, ginger, and lime-flavored dipping sauce for a side-dish recipe that's suitable for outdoor dining.

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  • Makes: 4 servings
  • Makes: side-dish servings
  • Prep: 15 mins
  • Cook: 8 mins

Sizzling Shrimp with Tangy Coconut Sauce

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Directions

  1. For dipping sauce, in a small saucepan stir together the coconut milk and cornstarch. Cook and stir, uncovered, over low heat for 3 to 5 minutes. Set mixture aside to cool. Meanwhile, in a small mixing bowl combine the wasabi paste, the grated ginger, and 1/2 to 1 teaspoon of the lime juice. Stir in thickened coconut milk mixture and cool, covered, in refrigerator.
  2. Peel and devein shrimp, leaving tails on, if desired. In a large skillet or wok heat oil on medium-high heat for 30 seconds. Cook shrimp 2 minutes, turning once. Add soy sauce, garlic, and, if desired, pepper. Cook for 30 seconds to 1 minute more or until shrimp are opaque.
  3. Remove skillet or wok from heat. Sprinkle remaining lime juice over shrimp mixture. Serve with dipping sauce. Makes 4 side-dish servings.
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Nutrition Facts (Sizzling Shrimp with Tangy Coconut Sauce)

  • Per serving:
  • 137 kcal ,
  • 7 g fat
  • (4 g sat. fat ,
  • 131 mg chol. ,
  • 428 mg sodium ,
  • 4 g carb. ,
  • 15 g pro.
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