Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Ginger Shrimp in Coconut Milk https://www.metro.ca/userfiles/image/recipes/crevettes-noix-coco-gingembre-6281.jpg PT10M PT10M PT1H20M
In a mixer, blend all ingredients except the shrimp into a smooth texture. Put the shrimp in a re-sealable, medium-size bag and pour in the coconut milk marinade. Seal the bag, mix the contents, and lay the bag flat in the refrigerator for 30 minutes, turning over once. Preheat the barbecue to medium heat and lay the skewered shrimp on the oiled grill or perforated, oiled paper. Cook over direct heat for 3 minutes on each side or until the shrimp turn pink.
4
4 9 5 2
16 uncooked, peeled, deveined shrimp, 16/20 1/2 cup (125 mL) unsweetened coconut milk 2 cloves garlic, chopped juice of 1 lime 3 Tbsp. (45 mL) fresh ginger, chopped 2 tsp. (10 mL) mild chili sauce 2 Tbsp. (30 mL) basil, chopped 1 tsp. (5 mL) organic grilled sesame seed oil 2 tsp. (10 mL) brown sugar
Ginger Shrimp in Coconut Milk

Ginger Shrimp in Coconut Milk

Rate this recipe
9 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:10
Preparation
0:10
COOKING
1:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 16
    uncooked, peeled, deveined shrimp, 16/20
  • 1/2 cup
    (125 mL)
    unsweetened coconut milk
  • 2
    cloves garlic, chopped

  • juice of 1 lime
  • 3 Tbsp.
    (45 mL)
    fresh ginger, chopped
  • 2 tsp.
    (10 mL)
    mild chili sauce
  • 2 Tbsp.
    (30 mL)
    basil, chopped
  • 1 tsp.
    (5 mL)
    organic grilled sesame seed oil
  • 2 tsp.
    (10 mL)
    brown sugar
Imprimer ma sélection

Preparation

In a mixer, blend all ingredients except the shrimp into a smooth texture. Put the shrimp in a re-sealable, medium-size bag and pour in the coconut milk marinade. Seal the bag, mix the contents, and lay the bag flat in the refrigerator for 30 minutes, turning over once. Preheat the barbecue to medium heat and lay the skewered shrimp on the oiled grill or perforated, oiled paper. Cook over direct heat for 3 minutes on each side or until the shrimp turn pink.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.