Thai-inspired shrimp appetizer
These Thai-inspired cocktail bites combine fresh Thai flavors and are easy to make.
Ingredients
- 1 pound shrimp raw, shell off, 20/25 per pound
- 2 limes juiced
- 1 chile peppers Thai bird or jalapeno
- 1 bunch cilantro use chopped stems for marinade
- 2 tbsp coconut oil
- 1 tbsp curry powder yellow
- 2 cucumbers peeled, medium-thick slice (this is the base)
- 1 bunch mint leaves (fresh)
- 1 bunch basil leaves (fresh) Thai basil if available, optional
- 1 bottle Thai sweet red chili sauce
- 1 pineapple fresh, cut in chunks
Instructions
- If frozen, thaw shrimp in a colander in the refrigerator at least overnight until completely thawed. Dry with a towel.
- Combine shrimp, chopped cilantro stems, hot pepper, and juice of one lime in a bowl. Marinate in the refrigerator for no more than 30 minutes. Drain completely.
- Heat coconut oil in non-stick pan over medium heat. Sprinkle curry powder over oil and cook for 30 seconds to bloom the spices.
- Saute shrimp for about 1 minute per side just until you have beautiful color and shrimp has curled up. Cook in batches if pan is not large enough (don't crowd them). Remove from heat. Return to refrigerator in clean colander over a bowl and chill completely until ready to serve.
- To assemble: Place cucumber slices on serving tray. Top with one leaf each of cilantro, mint, and basil (if using). Add a generous dollop of Thai sweet chili sauce, one shrimp, one thin slice of a pineapple chunk. Add a toothpick if desired. Serve very cold.