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grilled shrimps with green curry paste and fresh lemon

Salted, Fish, Seafood & Shellfish, Brunch, BBQ

Grilled shrimp with fresh lime zest, served with a coconut milk and green curry sauce.


Recipe for 4


12 Unit(s)
Argentina shrimp
1 Unit(s)

Curry paste

25 Gr
Fresh ginger
2 Clove(s)
1 Unit(s)
1 Unit(s)
Bird's eye chili
4 Leaf(ves)
Kaffir lime
4 Sprig(s)
4 Sprig(s)
1 Unit(s)
25 Ml
Fish sauce nuoc-mâm
2 Gr
Ground coriander
2 Gr
Cumin powder
5 Gr
Shrimp paste


200 Ml
Coconut milk
2 Tbsp
Green cari paste
  • Salt and pepper
  • Vegetable oil

Preparation time: 45 min

Preheat your barbecue at 500 °F

  • Preparation

    Peel the ginger and grate it.  Peel and slice the garlic and shallots.  Cut the hot peppers and remove the seeds if you wish to remove some spicyness.  Rinse and pluck the basil, cilantro and keffir lime.

  • Green curry paste

    In a blender, combine all of the ingredients for the curry paste and blend until nice and smooth.

  • Sauce

    In a sauce pot on medium heat, simmer the coconut milk and green curry paste until you reach the desired consistency.

  • Shrimp

    In a mixing bowl, combine the lemon zest, oil and salt with the shrimp.  Grill for roughly 3-4 minutes on direct heat and then dress ontop of the sauce in the desired serving dish.

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