Roasted Shrimp Appetizer with Spicy Peanut Sauce
- 1 15-oz can coconut milk
- 2 oz Thai red curry paste
- 3/4 cup smooth peanut butter
- 1-1/2 tsp kosher salt
- 2 Tbsp cider vinegar
- 1/2 cup water
- 1 lb large (21-25 per pound) shrimp, peeled and deveined (defrost if frozen)
- 1 Tbsp canola or vegetable oil
- 1 Tbsp grated ginger root
- 1 tsp turmeric
- 1/4 tsp salt
- Produce
- Ginger, root (1 Tbsp)
- Canned Goods
- Coconut milk (1 15-oz can)
- Condiments
- Cider vinegar (2 Tbsp)
- Peanut butter, smooth (3/4 cup)
- Cooking & Baking
- Canola or vegetable oil (1 Tbsp)
- Kosher salt (1 1/2 tsp)
- Salt (1/4 tsp)
- Turmeric (1 tsp)
- Pasta & Grains
- Thai red curry paste (2 oz)
- Drinks
- Water (1/2 cup)
- Other
- 1 lb large (21-25 per pound) shrimp, peeled and deveined (defrost if frozen)
Preparation
Read recipe preparation on theperfectpantry.com
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Recipe Stats
Published October 11, 2011 (1 year ago).
24 people saved this recipe.
