Grilled Shrimp in a Spicy Coconut Milk Broth
juicy grilled shrimp tossed in a spicy coconut milk broth and served with charred bread for dipping
serves: 4
Ingredients
Scale
- olive oil
- 2 shallots, thinly sliced
- 2 red fresno chiles, thinly sliced
- 2 cloves garlic, minced
- 1 ½ tsp minced ginger
- 1 ½ tsp minced lemongrass
- 1 tbsp soy sauce
- 1 tbsp honey
- ½ cup water
- 1 can coconut milk
- 2 ears of corn
- 1 ½ lbs shell-on shrimp
- kosher salt
- 1 baguette, sliced on an angle into ½” slices
- 2 limes, juiced
- 3 scallions, thinly sliced
- fresh basil leaves
Instructions
- Pre-heat the grill over medium-high heat. Use kitchen shears to cut along the backs of the shrimp, cutting through the shells down to the tail. Remove the veins, but keep the shells on. Pat the shrimp dry and set aside.
- Heat a large skillet over medium heat. Add enough oil to just coat the bottom. Once hot, add the shallots and chiles. Let cook until slightly caramelized. Stir in the garlic, ginger, and lemongrass. Cook another minute.
- Add the soy sauce, honey, water, and coconut milk. Bring the liquid to a simmer. Reduce the heat to low and allow to cook for about 8-10 minutes until slightly reduced.
- Meanwhile, throw the corn onto the grill (in the husks). Cook for about 10 minutes until tender, turning often.
- Coat the shrimp in a generous amount of oil and season with a good pinch of salt. Grill the shrimp for about 2 minutes per side, or until pink and cooked through.
- Coat the slices of bread with a generous amount of oil. Grill the bread for a minute on each side until slightly charred. Season the bread with a pinch of salt.
- Stir the lime juice into the coconut broth and add the shrimp to the skillet. Stir well to coat. Discard the husks from the corn and slice off the kernels. Stir the corn into the skillet.
- Serve the dish right in the skillet with the scallions and basil leaves on top and grilled bread on the side for dipping.