Ingredients
- ⅔ cup rice wine vinegar
- ½ cup tightly packed fresh mint leaves, chopped
- ⅓ cup (generous) low-fat milk
- 6 large garlic cloves, chopped
- 3 tablespoons minced lemongrass Lemongrass is available at southeast Asian markets and specialty foods stores. or 1½ teaspoons minced lime peel (green part only)
- 2 tablespoons honey
- 2 teaspoons fish sauce (Nuoc Mam, Nam Pla) Nuoc Mam, and Nam Pla are available at southeast Asian markets and specialty foods stores.
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon dried crushed red pepper
- ½ teaspoon imitation coconut extract
- 2 pounds uncooked medium to large shrimp, peeled, de-veined
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.