Spicy Shrimp with Tangy Coconut Sauce

Prep: 10 min
Cook Time: 8 min
Total: 18 min
Serving: 4 Servings

Serve these succulent pieces of jumbo shrimp in a tangy coconut sauce as a delicious starter for your next dinner party.

1/3 cup purchased unsweetened coconut milk
1 teaspoon cornstarch
3 teaspoons wasabi paste
2 teaspoons fresh grated ginger
2 tablespoons lime juice
1 pound fresh or frozen jumbo shrimp in shells (about 15 to 18), peeled and deveined
2 teaspoons cooking oil
1 tablespoon soy sauce
1 tablespoon minced garlic
1/4 to 1 teaspoon crushed red pepper

Make the dipping sauce by mixing the coconut milk and cornstarch together in a small saucepan and then cooking over low heat for 4 minutes. Set aside to cool.
In a small bowl, stir the wasabi paste, ginger and 1 teaspoon of the lime juice together until combined. Stir into the cooled coconut milk mixture and then place in the refrigerator to chill.
Heat the oil in a large wok or sauté pan for 35 seconds, and then add the shrimp and sauté for 2 minutes.
Add in the soy sauce, garlic and red pepper and cook mixture for 1 additional minute.
Remove the shrimp mixture from the heat and toss with the remaining lime juice. Serve immediately along with the coconut dipping sauce.