Coconut Shrimp and Corn on the Cobs

On my very first outing with grilled shrimp, I went a bit overboard on the whole searing front. This time around the shrimp were placed onto metal skewers and sat on a kabob rack, lifting them just above the grill area. There will be no mega-searing happening on my watch today! 

For the coconut shrimp, I used: 

  • 1 lb raw jumbo shrimp
  • 6 spring onions
  • 1 1/2 cups coconut milk
  • 1 lime (juice and finely grated rind)
  • 4 tbsp fresh coriander (chopped)
  • 2 tbsp corn oil
  • Pepper

Everything was looking good. The shrimp was cooking away happily and smelling delicious; the asparagus was nicely searing; whilst the veggies and cobs were getting piping hot. Could it possibly be that I was serving up a meal with no mishaps?!  High five! …FIVE! FIVE! FIVE! ..all round! 

Everything was presented nicely on the plate. Then I cut one of the shrimp in half and… it was still undercooked inside …SHIT! SHIT! SHIT! I knew it was too good to be true. 

So back on the barbie they went for another couple of minutes. Second time off the grill, they were perfect. Though it was a shame that the veggies got a bit cold on the plate, waiting. Bollocks. It did taste good though; that’s one consolation, I guess. 

Coconut Shrimp... cooked this time

Lessons learned: 

  • If in doubt, test one shrimp before pulling it off the damn grill!
  • Keep the veggies on the warming rack until then
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