Shrimp With Thai Dipping Sauce

Course : Shrimp
Serves: 4 - 6
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2/3 cup rice wine vinegar
1/2 cup tightly packed fresh mint leaves -- chopped
1/3 cup low-fat milk -- (generous)
6 large garlic cloves -- chopped
3 tablespoons minced lemongrass* or 1 1/2 teaspoons minced lime peel (green part only)
2 tablespoons honey
2 teaspoons fish sauce -- (nuoc mam, nam pla)*
2 teaspoons low-sodium soy sauce
1 teaspoon dried crushed red pepper
1/2 teaspoon imitation coconut extract
2 pounds uncooked medium to large shrimp -- peeled, deveined

Preparation / Directions:

Combine first 10 ingredients in large bowl. (Can be prepared up to 1 day ahead. Cover and refrigerate.) Bring pot of water to boil. Add shrimp and cook 2 minutes until opaque. Drain. Refresh under cold water and drain. Add shrimp to sauce mixture and let stand 45 minutes. Chill in refrigerator 1 hour.(Can be prepared up to 4 hours ahead. Cover.) Transfer shrimp to platter. Pour sauce into decorative bowl; place sauce in center of platter and serve. 8 Servings


Nutritional Information:

207 Calories (kcal); 2g Total Fat; (5% calories from fat); 2g Protein; 54g Carbohydrate; 1mg Cholesterol; 407mg Sodium

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