Easy Recipesのインスタグラム(cookinwithmima) - 4月30日 01時23分

SPICY COCONUT SHRIMP LETTUCE WRAPS WITH MANGO BASIL SALSA by @littlebrokenblog
.
Check out @littlebrokenblog
.
INGREDIENTS.

Salsa
3 mangos, peeled and diced (1½ cup diced)
3 scallions, thinly sliced (green part only)
5 large basil leaves, julienned
1 lime, juiced
salt and fresh ground black pepper to taste
Shrimp
1 lb. medium (32) shrimp, peeled and deveined
2 jalapenos, seeded and thinly sliced
3 large garlic cloves, sliced
½-inch piece ginger, peeled and grated
2 Tbsp. brown sugar (light or dark)
2 Tbsp. soy sauce (I used low sodium)
½ lime, zested
¼ cup coconut milk
1 Tbsp. chopped fresh basil leaves
2 Tbsp. vegetable oil
½ tsp. salt
fresh ground black pepper, to taste
To serve: iceberg lettuce leaves
INSTRUCTIONS
Salsa
Combine all the ingredients together and keep covered in the refrigerator.
Shrimp
In a medium bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate in the refrigerator for 30 minutes.
Remove the shrimp from the marinade and thread onto skewers*.
Preheat the grill on medium-high and oil the grates. Place the shrimp on a hot grill, cover and cook for 1½ - 2 minutes on each side or until shrimp is opaque. You can also grill the shrimp in a grilling basket (without skewering) for 4-5 minutes, stirring regularly during cooking. Set aside to cool slightly.
To serve: top each lettuce leaf with shrimp and salsa. Eat immediately. Serves 4 (2 lettuce wraps per person).

[BIHAKUEN]UVシールド(UVShield)

>> 飲む日焼け止め！「UVシールド」を購入する