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Thai Sweet and Spicy Lemon Shrimp

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Serves 4 Main Course or 6 Apps. | Prep Time | Cook Time

Why I Love This Recipe

From the Sauce du Jour Kitchen

For the Thai Cuisine Cooking Class - 101

This has been a recipe that always gets rave reviews. Sometimes I make it as an appetizer and sever it with baguette slices to mop up the wonderful broth, or sometime as a entree, served over rice or rice noodles. Either way it's a lovely combination of flavors of sweet, spicy and tangy. According to the SdJ chefs, it is one of the most repeatedly made dishes.

Ingredients You'll Need

1 cup wine-for the cook
1 pound shrimp, peeled and deveined (31-40 or bigger)
1/3 cup plus 2 Tablespoons Thai sweet chilli sauce (I use Mae Ploy)
1 large lemon, juice and zest
4 kaffir lime leaves, sliced OR zest of one large lime
2 teaspoons spicy Thai Chili Sauce (I use Thai Kitchen)
3 cloves of garlic, chopped
1 teaspoon brown sugar
1/4 cup coconut milk
1/3 cup cilantro, chopped


Combine everything except for the coconut milk and cilantro and marinate shrimp for 20-30 minutes, or longer.

Heat a large skillet over medium heat, add shrimp and marinade.

Stir in the coconut milk and simmer until shrimp are pink and cooked through, about 2-3 minutes.

Remove from heat and stir in cilantro. Transfer to bowl(s), garnish with lemon slices or lemon zest.

(Note: If serving as a first course place in a large bowl and serve with baguette slices. If serving as a main course place rice or rice noodles in the middle of a bowl and pour shrimp and sauce over. Garnish.)

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