Servings
4
Ingredients
1 cup WATCHAREE’S Peanut Sauce
20-30 large shrimp, shelled and de-veined
½ cup coconut milk
1-2 tsp turmeric
1 tbs yellow curry powder
1 tbs light soy sauce
1 tsp sugar
30 bamboo skewers
Directions
Soak bamboo skewers in water for 15-20 minutes.
Mix coconut milk, turmeric, yellow curry powder, light soy sauce and sugar together.
Set aside ¼ cup of the marinade sauce for brushing during grilling.
Marinate shrimp with the sauce for 20-30 minutes in the refrigerator.
Thread shrimp onto each bamboo skewer, brush each side with sauce, and grill over high heat for about 1-2 minutes per side until the shrimp are cooked through.
Transfer grilled shrimp to a platter and serve with WATCHAREE’S Thai Peanut Sauce.
