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Thai Marinated Shrimp with Mango


2 cups unsweetened coconut milk (use frozen or fresh, not canned!  Canned is a last resort)

24 extra-large shrimp, peeled and de-veined

7 Tablespoons lime juice

1-1/2 Tablespoons Asian fish sauce

1-1/2 teaspoons sugar (I like using palm sugar, but any sugar will do)

2 small, fresh, hot chilies (you know, the little Asian suckers -- yum!) stemmed, seeded and finely chopped

4-1/2 Tablespoons finely chopped red shallots or red onion

1/4 cup finely diced firm, ripe mango

2 Tablespoons diced red bell pepper

24 small Boston lettuce leaves, rinsed and patted dry


1.  Bring the coconut milk to a simmer in a medium-sized saucepan, over medium-low heat.  Add the shrimp and poach until they just turn pink, about 2-1/2 minutes.  Do not overcook.  Remove with a slotted spoon to a bowl.

2.  Toss together 3 Tablespoons of the poaching liquid, the lime juice, fish sauce, sugar, chilies, shallots, mango and bell pepper in a medium sized bowl.  Toss the shrimp with this mixture, cover with plastic wrap and chill for 2 to 6 hours.

3.  To serve, place a shrimp on a lettuce leaf, spoon some shallot and mango mixture over it and roll it up.


I like to put out the bowl with a platter of lettuce leaves and let people wrap their own.


Also, reserve that coconut milk -- it makes the base for a GREAT soup afterwards.


Email: jessicafm (at) mindspring.com


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