Shrimp With Thai Dipping Sauce

This dish features tender boiled shrimp paired with a refreshing, complex Thai dipping sauce. The sauce balances the tang of rice vinegar and fish sauce with the sweetness of honey and the heat of red pepper flakes. Fresh mint and lemongrass add an aromatic brightness that cuts through the richness of the seafood. It is a perfect appetizer for summer gatherings or a light, flavorful main course. The shrimp can be prepared ahead of time, allowing the flavors to meld together, making it a convenient yet impressive option for entertaining. Serve chilled for a crisp, refreshing experience.

Cooking Method: Boiling

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 43.2

Description

This dish features tender boiled shrimp paired with a refreshing, complex Thai dipping sauce. The sauce balances the tang of rice vinegar and fish sauce with the sweetness of honey and the heat of red pepper flakes. Fresh mint and lemongrass add an aromatic brightness that cuts through the richness of the seafood. It is a perfect appetizer for summer gatherings or a light, flavorful main course. The shrimp can be prepared ahead of time, allowing the flavors to meld together, making it a convenient yet impressive option for entertaining. Serve chilled for a crisp, refreshing experience.

Ingredients

2/3 cup Rice wine vinegar
2 tablespoon Honey
1/2 cup Tightly packed fresh mint
2 teaspoon Fish sauce (Nuoc mam or nam pla)
2 teaspoon Low-sodium soy sauce
1/3 cup Low-fat milk
1 teaspoon Dried crushed red pepper
6 large Garlic cloves, chopped
1/2 teaspoon Imitation coconut extract
3 tablespoon Minced lemongrass
1 1/2 teaspoon Minced lime zest
2 lb Uncooked medium to large shrimp, peeled and deveined

Directions

1
In a large bowl, combine rice wine vinegar, honey, fish sauce, soy sauce, milk, red pepper flakes, chopped garlic, coconut extract, minced lemongrass, and lime zest. Whisk until smooth.
2
Add chopped fresh mint to the sauce mixture and stir gently to combine.
3
Bring a large pot of water to a rolling boil.
4
Add shrimp to the boiling water and cook for 2 minutes, or until opaque and pink.
5
Drain the shrimp immediately and refresh under cold running water to stop the cooking process. Drain well.
6
Add the chilled shrimp to the bowl with the sauce mixture. Toss gently to coat evenly.
7
Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow flavors to meld.
8
Transfer the shrimp to a serving platter.
9
Pour the remaining sauce into a decorative bowl and place it in the center of the platter. Serve chilled.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 43.2kcal

% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.2mg1%
Total Carbohydrate 8.7g3%
Dietary Fiber 1.1g5%
Sugars 6.1g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The sauce can be prepared up to one day in advance. Cover and refrigerate until ready to use.

The assembled dish can be prepared up to four hours ahead. Keep covered in the refrigerator.

For a vegan version, omit the fish sauce and milk, replacing them with additional soy sauce and water or almond milk if desired.

If fresh lemongrass is unavailable, you can substitute with 1 1/2 teaspoons of minced lime zest as noted in the ingredients.

Keywords: thai, shrimp, dipping sauce, mint, lemongrass, fish sauce, appetizer, seafood, chilled shrimp, spicy, sweet, tangy, herbaceous, summer recipe, party food, asian fusion, quick dinner, gluten free, low carb

Read it online: https://www.chefs-mate.com/recipe/shrimp-with-thai-dipping-sauce/