30m
PREP TIME
5m
COOK TIME
20
INGREDIENTS
30m
PREP TIME
5m
COOK TIME
20
INGREDIENTS
Ingredients 4 Servings
- 1 cup lime juice, divided
- 3 tablespoons coconut oil
- 2 tablespoons Thai Kitchen® Thai Kitchen® Gluten Free Premium Fish Sauce
- 2 tablespoons sugar
- 1 teaspoon McCormick® Garlic Powder
- 1 teaspoon McCormick® Ground Ginger
- 1/2 teaspoon McCormick® Crushed Red Pepper
- 1 pound (16 to 20 count) shrimp, peeled and deveined
- 3/4 cup Thai Kitchen® Thai Kitchen Gluten Free Unsweetened Coconut Milk
-
1/2
cup
coconut vinegar
![substitution]( "substitution")
Substitutions available
- 1/2 cup cider vinegar OR 1/2 cup rice vinegar
- 1 medium red onion, minced
- 1 green (unripe) mango, peeled, seeded and cut into thin strips
- 1 cup julienned carrots
- 1/2 cup diced green bell pepper
- 1/2 cup diced peeled cucumber
- 2 fresh Thai bird's eye chilies, thinly sliced
- 1 teaspoon salt
- 1 teaspoon McCormick® Ground Ginger
- 1/2 teaspoon McCormick® Pure Ground Black Pepper
- 2 cups cooked sushi rice
INSTRUCTIONS
- 1 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.)
- 2 Remove shrimp from marinade. Discard any remaining marinade. If desired, thread shrimp onto skewers for easier grilling.
-
3
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.
If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading. This prevents them from burning when on the grill.
- 4 Mix chilled shrimp and remaining 1/2 cup lime juice with remaining ingredients, except for rice, until well blended.
- 5 To serve, divide cooked rice among 4 serving bowls. Top each evenly with shrimp poke mixture. Sprinkle with McCormick® Sesame Seed, if desired.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
INSTRUCTIONS
- 1 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.)
- 2 Remove shrimp from marinade. Discard any remaining marinade. If desired, thread shrimp onto skewers for easier grilling.
-
3
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.
If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading. This prevents them from burning when on the grill.
- 4 Mix chilled shrimp and remaining 1/2 cup lime juice with remaining ingredients, except for rice, until well blended.
- 5 To serve, divide cooked rice among 4 serving bowls. Top each evenly with shrimp poke mixture. Sprinkle with McCormick® Sesame Seed, if desired.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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