Grilled Shrimp in a Spicy Coconut Milk Broth for Summer Bliss

Indulge in Grilled Shrimp in a Spicy Coconut Milk Broth, a summer dish bursting with flavor that’s simple to prepare.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Soups

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

1 can Coconut Milk Full-fat for richness
2 tablespoons Shallots Finely chopped
2 pieces Red Chiles Fresh or dried according to heat preference
3 cloves Garlic Minced
1 tablespoon Ginger Fresh, grated
1 stalk Lemongrass Bruised
2 tablespoons Lime Juice Freshly squeezed

For the Shrimp and Garnish

1 pound Shrimp Deveined and peeled
2 ears Corn Grilled for crunch and sweetness
3 tablespoons Scallions Chopped
1/4 cup Fresh Basil Thai basil preferred
4 slices Thick Bread Sturdy artisan or crusty baguette

Equipment

Skillet
Grill
Skewers

Method

Prepare the Coconut Milk Broth

Heat a tablespoon of oil in a skillet over medium heat. Add shallots, garlic, ginger, and chiles; sauté for 3–4 minutes.
Stir in bruised lemongrass and cook for another minute.

Combine Ingredients

Pour in coconut milk, stir, and let simmer gently for 10 minutes.

Grill the Shrimp and Corn

Preheat grill to medium-high heat. Skewer shrimp and season lightly. Grill shrimp for 2-3 minutes per side and corn for 5-7 minutes.

Finish the Broth

Remove broth from heat, stir in lime juice, and adjust seasoning.

Serve

Ladle broth into bowls, top with shrimp and corn, and garnish with scallions and basil.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 60mgIron: 3mg

Notes

Enjoy with a slice of thick bread for dipping into the broth. Perfect for summer gatherings.

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