SERVING SIZE AND TIME
MAKES 10 | 20 minutes + marinating
Ingredients
Shrimp
- 1 pound of shrimp, tails on
- 2 garlic cloves, crushed
- 1/3 cup coconut milk
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- olive oil
- green onions, sliced, for serving
- 10 wooden skewers, soaked (for a minimum of 2 hrs)
Aioli
- 1 free range egg
- 2 cloves garlic
- 1 cup grape seed or
- light olive oil
- 1/2 tsp fine sea salt
- squeeze lemon juice
Instructions
Combine coconut milk, lime juice, fish sauce, soy sauce and garlic in a medium bowl. Add shrimp, toss to coat and refrigerate for 2-3 hours or overnight if time permits. Once marinated, thread 3 shrimp onto each skewer. Add a little oil to the grill and cook for a couple of minutes on each side, until cooked through and slightly charred.
To make the aioli, crack the egg into a jar big enough to fit an immersion blender. Add lemon, garlic & salt. Pour oil in and allow ingredients to settle to the bottom. Place an immersion blender in so it touches the bottom & blitz for 20 seconds. The mixture will turn into a thick mayonnaise consistency. Move blender around to ensure all is well mixed. Allow to chill before serving with shrimp and a side salad.
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