Peanut SauceBefore we begin preparing the Thai coconut shrimp, here's a recipe for a quick and easy peanut sauce. It uses reduced-fat peanut butter, which has the same calories as regular PB but only 1/4 the fat.
1/4 c. reduced-fat peanut butter
6 Tbsp. chicken stock
1/4 c. low-fat coconut milk
2 tsp. low-sodium soy sauce
2 tsp. rice vinegar
2 tsp. Tabasco? sauce
Combine all ingredients in a small bowl. Whisk until smooth and set aside. This can be made up to 48 hours in advance and refrigerated.
Servings = 8
Serving size = 2 tablespoons peanut sauce
Marinade
Our next step in the process is the marinade for the shrimp. A few key ingredients that will help in reducing the calories and fat in this dish are the light coconut milk, low-sodium soy and -- believe it or not -- maple syrup!
1 c. low-fat coconut milk
4 cloves garlic (minced)
1/4 c. fresh lime juice
2 Tbsp. fresh ginger (peeled and minced)
2 Tbsp. low-sodium soy sauce
2 tsp. hoisin sauce
2 Tbsp. maple syrup
2 cups Thai basil (finely chopped)
Place all ingredients in a blender and puree until smooth.
Thai Coconut Shrimp
Marinade
32 oz. shrimp, peeled and deveined
Skewers
1. Assemble the shrimp with medium-sized skewers. (If you prefer, you can use chicken or even lean beef like flank steak in addition to or instead of shrimp.) The number of shrimp on each skewer will be determined by the size of shrimp you're using. With medium-sized shrimp, it will be about 4 shrimp per skewer for a total of 16.
2. Place shrimp in bottom of an oblong Pyrex dish and add the marinade. Cover tightly with plastic wrap and refrigerate for at least 3 hours. (This can be made up to 24 hours in advance and kept in the fridge.)
3. When you're ready to cook the shrimp, preheat the oven at 400 degrees.
4. Place a grill pan in the oven and let it heat for at least 10 minutes. When the pan is hot, add the marinated shrimp skewers.
5. Cook shrimp about 3 minutes on the first side (as they sear on one side, top the other with about half of the marinade).
6. Turn the shrimp and spread the remaining marinade over the top. Grill for another 4 or 5 minutes.
Serve over coconut rice with 2 tablespoons of the peanut sauce.
Servings = 8
Serving size = 4 ounces shrimp and 2 tablespoons peanut sauce
Coconut Rice
Here's a great side dish for our shrimp; it’s called coconut rice. You should start preparing this while the shrimp are cooking; that way you’ll have it ready to serve when the shrimp come out of the oven.
1/2 c. unsweetened light coconut milk
3/4 c. water
1/4 tsp. salt
1/2 c. jasmine rice
Note: Before opening, shake the can of coconut milk very well.
1. In a medium saucepan, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice.
2. Reduce heat to medium-low and simmer, covered, for about 15 minutes. Do not boil away all of the liquid and do not stir the rice.
3. When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.
Note: The rice doesn’t keep well.
Servings = 2 (this recipe can easily be multiplied by 2, 3 or 4)
Serving size = 1/2 cup rice
Thai Cucumber Salad
1 c. rice vinegar
1 tsp. lime zest
1/4 tsp. Tabasco? sauce
2 Tbsp. Splenda®
1/2 cup red onion, diced
2 large cucumbers, peeled and sliced thin
1/4 c. cilantro leaves
1 Tbsp. raw peanuts, chopped
Combine the first seven ingredients in a non-reactive bowl. If you wish, you can add the peanuts now and let them marinate; they will be slightly chewy. I prefer to sprinkle them over the top of the salad when I'm serving. Marinate at least 2 hours.
Leftovers are good for 24 hours at the most.
Servings = 4 (this recipe can easily be multiplied by 2 or 3)
Serving size = about 1 c. salad
