Sweet-hot Coconut Shrimp Recipe

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• 1/2 c coconut milk
• 1 lb shelled, deveined shrimp (21 to 31 per lb.), rinsed & well drained
•  Sweet-hot chili sauce
• 2 c thinly sliced English cucumber

• Step #1 In a bowl, mix shrimp, coconut milk, & 2 tbsps sweet-hot chili sauce.
• Step #2 Cover up & chill at least 1 hr or up to 1 day (see notes).
• Step #3 Thread shrimp onto 8 to 10 soaked wooden skewers (see notes).
• Step #4 Place on a rack in a 10- by 15-inch broiler pan.
• Step #5 Broil shrimp 3 to 4 inches from heat, turning once, until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 mins.
• Step #6 Arrange the cucumber slices on a platter.
• Step #7 Set shrimp on top.
• Step #8 Drizzle about 3 more tbsps chili sauce over shrimp.
• Step #9 Serve shrimp hot or cool with remaining chili sauce to add to taste.
• Enjoy the Sweet-Hot Coconut Shrimp recipe

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Main Dish / Shellfish

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• sweet
• easy
• shrimp
• coconut
• creamy
• chocolate
• spicy
• quick
• delicious
• rich
• dessert
• cake
• cream
• chicken
• fruity
• side
• garlic
• tangy
• sour
• butter