1/2 cup shallots, chopped
1 + 1/2 tablespoon dark brown sugar
1 teaspoon coarse salt
1 teaspoon lime zest
1 tablespoon chopped peanuts
4 cloves garlic, chopped
2 red Thai chiles, stemmed (or 1/4 teaspoon ground cayenne pepper)
2 tablespoons ginger, chopped
3 tablespoons coconut oil
2/3 cup coconut milk
chopped peanuts, for serving(optional)
fresh chopped cilantro, for serving (optional)
1/2 cup peanut butter
1/2 cup warm water
1 clove garlic, chopped
1/4 teaspoon ginger, minced
1 – 2 tablespoons soy sauce
1 teaspoon coconut oil
1 teaspoon rice wine or white wine vinegar
1 teaspoon brown sugar or honey
1 pound medium-large raw shrimp
- In a large bowl toss shrimp and lime juice together.
- Add shallots, sugar, salt, lime zest, nuts, garlic, chiles, and ginger to the bowl of food processor and pulse until pureed into a thick paste.
- Heat coconut oil in a 12-inch skillet over medium heat. Add paste and cook, stirring, until oil separates from paste 4-6 minutes. Stir in coconut milk and remove from heat. Allow to cool and stir into shrimp. Cover and refrigerate 4 hours.
- One hour before cooking put your wooden skewers into water to soak so they don’t burn on the grill.
- Make the dipping sauce by pulsing all the ingredients together in a food processor until smooth. Cover and refrigerate.
- Thread shrimp by running the skewer through the body twice – so they look like the letter c.
- Grill turning once about 4-6 minutes total depending on the size of your shrimp. Alternately you can broil them or bake them in a single layer on 425 degrees F. watching them closely – once they start to curl they’re ready – about 10-12 minutes depending on the size of your shrimp.
- Remove to a large platter and drizzle with peanut sauce, sprinkle with peanuts and cilantro. To serve family style remove the shrimp from the skewers and layer on a platter; drizzle peanut sauce over top; sprinkle with chopped peanuts and chopped cilantro.