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
Total time: 35 min
Yield: 4
Ingredients: 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® Unsweetened Coconut Milk; 1/2 cup coconut vinegar {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

By: McCormick Kitchens

Made With:

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.

Recipe Info

Prep Time:

30m
Cook Time:

5m
Ingredients:

19
Servings:

4
User Rating:

Ingredients

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® Unsweetened Coconut Milk
1/2 cup coconut vinegar - Substitutes1/2 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

Nutrition Information

(per serving)

Inspired by the McCormick® Flavor Forecast® 2017: GRILLING EDITION Backyard “Poke” Shack trend. Recipe courtesy of Chef Sheldon Simeon.

Key products

Thai Kitchen® Gluten Free Premium Fish Sauce, 6.76 fl oz

$5.99

Unit price: per

McCormick® Garlic Powder, 3.12 oz

$6.49

Unit price: per

McCormick® Ground Ginger, 0.7 oz

$5.49

Unit price: per

McCormick® Crushed Red Pepper, 1.5 oz

$4.49

Unit price: per

Thai Kitchen® Unsweetened Coconut Milk, 13.66 fl oz

McCormick® Pure Ground Black Pepper, 3 oz

$6.99

Unit price: per

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.