“Paleo Thai Snack – Spicy Grilled Shrimp with Coconut Lime Slaw”

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/4 cup chopped cilantro
• 1 can coconut milk (13.5 oz)
• 1/4 cup lime juice
• 2 tbsp fish sauce
• 1 tbsp grated ginger
• 1 tsp red curry paste
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. In a large bowl, combine cabbage, carrots, cilantro, lime juice, fish sauce, grated ginger, and half of the coconut milk. Mix well, season with salt and pepper, and set aside for at least 30 minutes. In a small bowl, mix red curry paste, garlic powder, and remaining coconut milk until smooth. Set aside. Season shrimp with salt and pepper to taste. Thread shrimp onto skewers and brush with the coconut curry mixture. Preheat grill to medium high heat. Grill shrimp skewers for 2 3 minutes per side or until cooked through. To serve, place a generous scoop of the slaw on a plate and top with spicy grilled shrimp.

Chef’s Insight

The combination of spicy and tangy flavors in this dish creates a symphony of taste that will leave your guests craving more.

Notes

To add more protein to this dish, serve with a side of paleo-friendly nuts or seeds.