Grilled Coconut Curry Shrimp with Apricot Dipping Sauce
Serves 12 -16
Prep Time: 30 minutes
Cook Time: 8 - 10 minutes
- 2 lbs. 6-8 count large shrimp, peeled and deveined
- 1/2 cup cream of coconut
- 2 tbsp. curry powder
- 7 oz. bag shredded coconut
- Cooking oil spray
Apricot Dipping Sauce Ingredients
- 1 cup apricot preserves
- 1/8 cup rice vinegar
- 1/8 cup Croix Valley Honey Dijon Barbecue ‘N Brat Sauce
- 1 tbsp. red pepper flakes
Combine cream of coconut and curry powder in a bowl or plastic baggie. Add shrimp. Place in refrigerator for 30 minutes.
Put shredded coconut in food processor and chop until fine.
Combine Apricot Dipping Sauce ingredients completely, cover and place in refrigerator.
After 30 minutes have passed, remove shrimp from coconut curry marinade, cover completely with finely chopped coconut, and lightly spray with cooking oil.
Place shrimp on a 375°F grill for 8-10 minutes, or until fully cooked and coconut is beginning to brown.
Serve shrimp immediately with Apricot Dipping Sauce.
Recipe from Vision Grills.