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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • Remove skillet or wok from heat. Sprinkle remaining lime juice over shrimp mixture. Serve with dipping sauce. Makes 4 side-dish servings.

Nutrition Facts

137 calories; 7 g total fat; 4 g saturated fat; 131 mg cholesterol; 428 mg sodium. 4 g carbohydrates; 0 g fiber; 15 g protein; 243 IU vitamin a; 5 mg vitamin c; 20 mg calcium; 3 mg iron;

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