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Coconut-Lime Marinated Shrimp
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| Serve shrimp with coconut-lime sauce over hot cooked rice. INGREDIENTS | |
| 1-1/4 lbs. | raw, peeled shrimp, (26/30 size or about 40 shrimp) |
| 1 can (13.5 oz.) | coconut milk |
| 1/3 cup Nakano Seasoned Rice Vinegar—Red pepper | |
| 1 Tbsp. | reduced-sodium soy sauce |
| 1 Tbsp. | minced fresh ginger |
| 2 large cloves | garlic, minced |
| Grated peel of 2 limes | |
| 1/4 tsp. | crushed red pepper, (optional) |
| 8 to 10 | skewers, (8 to 10-inches) |
DIRECTIONS
Place shrimp in a sealable gallon plastic bag. Shake can of coconut milk, open and pour into medium bowl or 2-cup measuring cup. Stir in Nakano seasoned rice vinegar, soy sauce, ginger, garlic and lime peel. Pour over shrimp and shake bag gently to coat. Seal bag and refrigerate 4 hours, turning bag over once.
If using wood skewers, soak skewers in water 30 minutes. Preheat broiler, or preheat grill to medium heat. Drain shrimp reserving marinade in a small saucepan. Thread 4 to 5 shrimp onto each skewer. Broil or grill 3 minutes; turn over and cook 3 minutes more. Meanwhile, bring marinade to a boil; boil for 1 full minute. Serve sauce with shrimp, over rice if desired.
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