A quick and easy recipe for sweet, tangy shrimp. Serve them up as a snack or enjoy them as part of a light dinner over salad and use the remaining marinade as dressing.
| 2 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| 1 | c | coconut milk |
| 2 | limes (juice and zest only) | |
| 1⁄4 | c | honey |
| 2 | tsp | brown sugar |
| 1⁄2 | c | cilantro (chopped) |
| 2 | tbsp | sweet chili paste |
| 2 | tsp | fish sauce (nuoc nam) |
| 24 | extra large shrimp (peeled and deveined) | |
| 2 | tbsp | vegetable oil |
Mix together yogurt, coconut milk, lime juice, zest, honey, brown sugar, cilantro, chili paste, and fish sauce. Divide in half. Place one half in a bowl or re-sealable bag and refrigerate (reserved for dipping). Add shrimp to the remaining marinade and refrigerate for at least 2 hours.
Remove shrimp from marinade and blot on paper towels. Heat oil in sauté pan, add shrimp and cook until shrimp is pink and tails curl inward. Place cooked shrimp on serving dish with a bowl with dipping sauce.