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.
prep time
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Ingredients
Servings
Nutrition information coming soon.
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.
