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Ginger Lime Shrimp Poke with Coconut Milk and Rice
main dishes

Ginger-Lime Shrimp “Poke” with Coconut Milk & 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, 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.

  • 30m

    prep time

  • 5m

    Cook Time

  • 20

    Ingredients

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Ingredients

4

Servings

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.

    If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading. This prevents them from burning when on the grill.

  • 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.

Nutrition information (per Serving)

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