This flavor combination will have you craving a taste the rest of the day. These easy appetizers is naturally gluten free and dairy free. Enjoying dipping that grilled shrimp into the spicy peanut sauce and licking ... ahead of time, this is a great appetizer recipes when entertaining company.
IngredientsFor the peanut sauce:
1 15-oz can coconut milk
2 oz Thai red curry paste
3/4 cup smooth peanut butter
1-1/2 tsp kosher salt
2 Tbsp cider vinegar
1/2 cup water
For the shrimp:
1 lb large (21-25 per pound) shrimp, peeled and deveined (defrost if frozen)
1 Tbsp canola or vegetable oil
1 Tbsp grated ginger root
1 tsp turmeric
1/4 tsp salt
DirectionsIn a small sauce pan, combine all of the sauce ingredients. Whisk together to combine. Bring the sauce to a boil, then simmer 3-5 minutes. Remove from heat and set aside to cool.
In a large bowl, combine the shrimp ingredients, and stir to combine (turmeric will stain, so be sure to use a glass or stainless steel bowl and a spoon you like in yellow).
Preheat the oven to 425°F (or preheat your panini press or stove top grill pan).
Place the shrimp in a single layer in a sheet pan with rimmed sides, and roast in the oven for 4-5 minutes until the shrimp are curled and cooked through (don't overcook). Remove from the oven and scrape the shrimp onto a plate. Let the shrimp cool to room temperature, 10-15 minutes, then skewer them with toothpicks or small cocktail picks, and arrange on a serving plate.
Pour some of the cooled peanut sauce into a small bowl, and place it on the serving plate.
Serve at room temperature, or chill both the sauce and cooked shrimp, and serve cold.
1 15-oz can coconut milk
2 oz Thai red curry paste
3/4 cup smooth peanut butter
1-1/2 tsp kosher salt
2 Tbsp cider vinegar
1/2 cup water
For the shrimp:
1 lb large (21-25 per pound) shrimp, peeled and deveined (defrost if frozen)
1 Tbsp canola or vegetable oil
1 Tbsp grated ginger root
1 tsp turmeric
1/4 tsp salt
DirectionsIn a small sauce pan, combine all of the sauce ingredients. Whisk together to combine. Bring the sauce to a boil, then simmer 3-5 minutes. Remove from heat and set aside to cool.
In a large bowl, combine the shrimp ingredients, and stir to combine (turmeric will stain, so be sure to use a glass or stainless steel bowl and a spoon you like in yellow).
Preheat the oven to 425°F (or preheat your panini press or stove top grill pan).
Place the shrimp in a single layer in a sheet pan with rimmed sides, and roast in the oven for 4-5 minutes until the shrimp are curled and cooked through (don't overcook). Remove from the oven and scrape the shrimp onto a plate. Let the shrimp cool to room temperature, 10-15 minutes, then skewer them with toothpicks or small cocktail picks, and arrange on a serving plate.
Pour some of the cooled peanut sauce into a small bowl, and place it on the serving plate.
Serve at room temperature, or chill both the sauce and cooked shrimp, and serve cold.