Traditionally a raw seafood salad, our version of “poke” is inspired by the McCormick® Grilling Flavor Forecast 2017. McCormick® Garlic, Ginger and Red Pepper-seasoned shrimp is grilled to perfection. Tossed with a limey, coconut milk vegetable mixture, everything is served over rice for a refreshing, summery meal.
Inspired by the McCormick® Flavor Forecast® 2017: GRILLING EDITION Backyard “Poke” Shack trend. Recipe courtesy of Chef Sheldon Simeon.
Traditionally a raw seafood salad, our version of “poke” is inspired by the McCormick® Grilling Flavor Forecast 2017. McCormick® Garlic, Ginger and Red Pepper-seasoned shrimp is grilled to perfection. Tossed with a limey, coconut milk vegetable mixture, everything is served over rice for a refreshing, summery meal.
Inspired by the McCormick® Flavor Forecast® 2017: GRILLING EDITION Backyard “Poke” Shack trend. Recipe courtesy of Chef Sheldon Simeon.
Key products
Instructions
Instructions
- Mix 1/2 cup of the lime juice, coconut oil, fish sauce, sugar, garlic powder, ginger and red pepper in large bowl. Add shrimp; toss to coat well. Cover and refrigerate 15 to 20 minutes. (Marinate seafood no longer than 30 minutes.)
- Remove shrimp from marinade. Discard any remaining marinade. If desired, thread shrimp onto skewers for easier grilling.
- Grill shrimp over medium-high heat 2 minutes per side or until shrimp turn pink and grill marks appear. Remove from grill. Cut shrimp into bite-size pieces. Refrigerate until completely chilled.
- Mix chilled shrimp and remaining 1/2 cup lime juice with remaining ingredients, except for rice, until well blended.
- To serve, divide cooked rice among 4 serving bowls. Top each evenly with shrimp poke mixture. Sprinkle with McCormick® Sesame Seed, if desired.
Test Kitchen Tip: If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading. This prevents them from burning when on the grill.
