Grilled Shrimp with Peanut Sauce and Coconut Ginger Rice
  • 1 cup coconut milk (you will need 2 cans total for this recipe)
  • ¼ cup brown sugar
  • ¼ cup soy sauce
  • 1 tablespoon fresh lime juice
  • 2 cloves garlic, minced
  • ½ teaspoon curry powder
  • 1 teaspoon crushed red pepper flakes
Peanut Sauce:
  • 1 cup dry roasted-unsalted peanuts
  • ¼ cup soy sauce
  • 3 tablespoons dark molasses
  • 2 cloves garlic, minced
  • ½ teaspoons crushed dried red pepper flakes
  • 2 tablespoons lime juice
  • 2 tablespoons brown sugar
  • ¼ coconut milk
  • ¼ cup water
Coconut Ginger Rice:
  • 1 tablespoon vegetable oil
  • 1 sweet onion, minced (about ¾ cup)
  • 1 teaspoon garlic, minced
  • 2 cups Jasmine rice (rinse and drain until water is no longer milky)
  • 2 cups coconut milk
  • 2 cups chicken broth
  • 2 heaping tablespoons coconut
  • 2 teaspoons grated peeled ginger root
  • 1 teaspoon sugar
  • ¼ teaspoon salt
Other ingredients:
  • 2 pounds large shrimp, peeled and deveined (I get the shrimp at Walmart that is already peeled and deveined, and it is actually only 14 ounces. Get 2 packages, it is close enough.)
  • 1 cup pineapple chunks
  1. Mix marinade ingredients in a small bowl. Place 2 pounds large shrimp that have been peeled and de-veined in a gallon Ziplock bag. Pour marinade over shrimp and place in refrigerator for 1 hour. While shrimp is marinating make your peanut sauce and get your rice ready to cook.
Peanut Sauce
  1. Place peanuts in food processor and pulse until finely ground. Place peanuts in a small saucepan and combine with soy sauce, molasses, garlic, red pepper flakes, lime juice, brown sugar, coconut milk, and water. Bring to a boil and reduce heat to low and simmer for 5 minutes, whisking occasionally. Sauce will thicken as it sits, you can thin with a little water or chicken broth if you like a thinner consistency.
Coconut Ginger Rice
  1. In a medium saucepan heat the oil over medium heat. Add the onion and cook for about 3 minutes until translucent. Add the garlic and saute for about a minute. Add rice, coconut milk, chicken broth, coconut, ginger, sugar, and salt. Stir to combine and bring the rice to a boil stirring occasionally. Reduce heat to low and cover, let simmer about 15-20 minutes until most of the liquid has been absorbed. Turn off the burner and let rice sit for about 5-10 minutes. Fluff with a fork before serving.
  2. After about an hour drain shrimp and discard marinade. Thread the shrimp and pineapple alternately onto skewers. Grill on an oiled grill (we use the PAM grill spray) for about 7 to 8 minutes, or until the shrimp turn pink, turning once. Take about ¼ cup of the peanut sauce and baste the shrimp while grilling. If presentation is not a concern you can thread the shrimp on skewers and put in a shallow dish, pour marinade over them, cover and put in fridge. Then when ready to grill just thread pineapple chunks on separate skewers and grill. This is a little less messy!
  3. Serve coconut rice and shrimp with toasted coconut and chopped peanut for garnish.
  4. To toast coconut, heat a dry skillet over medium high heat. Put coconut in pan and toast until light brown. Watch closely, it will burn quickly!
Recipe by Sunflower Supper Club at