We bought way too much shrimp (as well as all the other food) for our July 4th BBQ, so we ended up with 2 pounds of leftover defrosted shrimp. I’m not complaining, I love shrimp. Turns out so do the kids. We just had to think of different ways to have it each night.
Day 1, Margarita shrimp
For the BBQ, my husband marinated the shrimp in tequila, lime, salt, and pepper. He called it Margarita Shrimp. He cooked it quickly on the grill, and we served it as an appetizer when people first arrived.
Day 2, shrimp tacos
I tossed the shrimp with some chili powder, cumin, salt, and olive oil, and my husband grilled it very quickly, and we made tacos out of it. Even my kids loved them. I mixed a bit of Greek yogurt with some chipotle peppers in adobo to put on top for me and my husband. We also had some leftover guacamole to serve with our tacos. I’ll be making these again for sure.
Day 3, shrimp with coconut red curry sauce
For the last shrimp meal, we tossed them with some salt, pepper and olive oil and grilled it along with some zucchini from our garden, some mushrooms (done on a grill pan), and some whole wheat flat bread (with crushed garlic added to the dough). I made Coconut Red Curry Sauce from Cook’s Illustrated, with Trader Joe’s lite coconut milk.
Coconut Red Curry Sauce adapted from Cook’s Illustrated
- 1 small clove garlic, minced or pressed through garlic press (about 3/4 teaspoon)
- 2 teaspoons minced fresh ginger
- 2 teaspoons red curry paste (you can add more if you want a stronger flavor)
- 1/2 teaspoon light brown sugar
- 1 cup lite coconut milk (shake can before opening)
- 1 1/2 tablespoons lime juice from 1 lime
- 2 teaspoons fish sauce
- 3 tablespoon water
- 2 teaspoons extra virgin coconut oil
- 1 tablespoon chopped fresh cilantro leaves (I never add this unless I happen to have it on hand)
- Salt and ground black pepper to taste
- In a small bowl, mix together the garlic, ginger, red curry paste, and light brown sugar.
- In a medium bowl, mix together the coconut milk, lime juice, fish sauce, and water.
- Heat the oil in a pan over medium heat, until hot. Remove from the heat and toss the garlic mixture into the pan. Place back over the heat, and stir constantly until fragrant, probably just a minute or so.
- Add the coconut milk mixture to the pan, turn heat to high, and boil for about 3 minutes until thickened to desired consistency.
- Season with salt and pepper to taste (might not need any, the spices are pretty strong), and stir in cilantro if using.
This picture is from my husband’s plate, since he made such a pretty presentation. He poured some of the sauce on his zucchini and shrimp. I believe his beer of choice that evening was Devil’s Canyon Silicon Blonde.