- Peel the outer layer off the lemongrass and discard. Cut lemongrass ends on a diagonal to make a sharp point.
- Thread each shrimp onto each lemongrass “skewer.”
- Mix the rice flour, club soda, and Kikkoman® Teriyaki Marinade & Sauce to make a batter that is slightly thinner than pancake batter, then dip shrimp to submerge fully and immediately coat in coconut flakes.
- Place a sheet of aluminum foil on a preheated grill set to medium and lay the battered skewers on top, cover and cook until shrimp is cooked through and coconut has started to brown.
- In a medium bowl, whisk the rice wine vinegar, sriracha, and vegetable oil to make a quick vinaigrette.
- Add in the cabbage, carrot, scallions, and a pinch of salt and pepper and massage the vinaigrette into the vegetables to soften.
- Serve the spicy slaw with 2 shrimp skewers and a squeeze of lime juice.
Grilled Coconut Shrimp
Yield
Serves 2-4
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
kikkoman products used:
ingredients
3 tablespoons Kikkoman® Teriyaki Marinade & Sauce
6 lemongrass stalks, about 8” long
1 pound large shrimp, peeled and deveined
1 cup coconut flakes
2 cups rice flour
8 ounces club soda
1 small purple cabbage, finely shredded
1 small carrot, finely shredded
2 scallions, thinly sliced
⅓ cup rice wine vinegar
1 teaspoon vegetable oil
1 teaspoon sriracha
1 lime, cut into wedges
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
