I found this recipe a while back and it’s has taken a bit for me to get to. I changed a couple things in it, but for the most part it is very authentic Thai. (I’m not a fan of fish sauce, so I left it out.) Just the smell of it brought back wonderful memories of large meals on the beach in Thailand. It’s a distinct smell and taste. One I fell in love with (for the most part) in that far off land.
The recipe calls for coconut milk, so I just took a little and whipped it up with a little honey and put it on top of some fruit. It’s a regular meal for us. I’ve gotten back into the swing of things with cooking. I’ve changed a little about it, but for the most part we eat a ton of veggies and fruits and very tasty main dish. I don’t love left overs, so I try to cook just enough for us.
The dino dude adores shrimp. He’s a major seafood eater. Even more so than I was at his age, so I try to have it at least once a week. I think this marinade would also go very well with chicken. I don’t know about steak or beef though.
Thai Lemon Shrimp
Ingredients
- 1 pound shrimp, shelled and deveined
- 1/3 cup sweet chili sauce
- 1 lemon, juice and zest
- zest of one lime
- 1 teaspoon chili sauce or to taste
- 3 cloves garlic, chopped
- 1 teaspoon brown sugar
- 1/4 cup coconut milk
- 1/4 cup cilantro, chopped
Directions
- Marinate the shrimp in the sweet chili sauce, lemon juice, lemon zest, lime zest, chili sauce, garlic and sugar for 10 or more minutes.
- Heat a pan over medium heat.
- Add the shrimp along with the marinade and the coconut milk and simmer until the shrimp are cooked, about 2-3 minutes.
- Remove from heat and mix in the cilantro.
.jpg "L1")
.jpg "L2")