Ginger-Lime Shrimp “Poke” with Coconut Milk & Rice

Name: Ginger-Lime Shrimp “Poke” with Coconut Milk & Rice
Prep time: 30 min
Cook time: 5 min
Yield: 4
Cuisine: Hawaiian,
Ingredients: 1 cup lime juice divided; 3 tbsps coconut oil; 2 tbsps Thai Kitchen® Premium Fish Sauce; 2 tbsps sugar; 1 tsp garlic powder; 1 tsp ginger ground; 1/2 tsp red pepper crushed; 1 pound (16 to 20 count) shrimp peeled and deveined; 3/4 cup Thai Kitchen® Coconut Milk; 1/2 cup coconut 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 tsp salt; 1 tsp ginger ground; 1/2 tsp black pepper ground; 2 cups cooked sushi rice

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, e...

Ingredients 4 Servings

step1
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 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

KEY PRODUCTS

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.