Ginger-Lime Shrimp Poke with Coconut Milk & Rice

This delicious recipe for Ginger-Lime Shrimp Poke with Coconut Milk & Rice pairs perfectly with Albion 2025 Gewürztraminer.

Servings

Prep

30m

Cook

Ingredients

1 Cup Lime juice, divided
3 Tablespoons Coconut oil
2 Tablespoons Thai Kitchen® Thai Kitchen® Gluten Free Premium Fish Sauce
2 Tablespoons Sugar
1 Teaspoon McCormick® Garlic Powder
1 Teaspoon McCormick® Ground Ginger
1/2 Teaspoon McCormick® Crushed Red Pepper
1 Pound (16 to 20 count) shrimp, peeled and deveined
3/4 Cup Thai Kitchen® Unsweetened Coconut Milk
1/2 Cup Coconut vinegar
1 Medium red onion, minced
1 Green (unripe) mango, peeled, seeded and cut into thin strips
1 Cup Julienned carrots
1/2 Cup Diced green bell pepper
1/2 Cup Diced peeled cucumber
2 Fresh Thai bird’s eye chilies, thinly sliced
1 Teaspoon Salt
1 Teaspoon McCormick® Ground Ginger
1/2 Teaspoon McCormick® Pure Ground Black Pepper
2 Cups Cooked sushi rice

Directions

1. Mix 1/2 cup of the lime juice, coconut oil, fish sauce, sugar, garlic powder, ginger and red pepper in large bowl. Add shrimp; toss to coat well. Cover and refrigerate 15 to 20 minutes. (Marinate seafood no longer than 30 minutes.)

2. Remove shrimp from marinade. Discard any remaining marinade. If desired, thread shrimp onto skewers for easier grilling.

3. Grill shrimp over medium-high heat 2 minutes per side or until shrimp turn pink and grill marks appear. Remove from grill. Cut shrimp into bite-size pieces. Refrigerate until completely chilled.

4. Mix chilled shrimp and remaining 1/2 cup lime juice with remaining ingredients, except for rice, until well blended.

5. To serve, divide cooked rice among 4 serving bowls. Top each evenly with shrimp poke mixture. Sprinkle with McCormick® Sesame Seed, if desired.

*Recipe and Photo Courtesy of McCormick & Company, Inc.