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Stunning plated serving of Marinated Shrimp & Ginger-Peanut Dipping Sauce, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Marinated Shrimp & Ginger-Peanut Dipping Sauce

Sweet, tender shrimp soak up a bright, spicy marinade, then meet a warm, velvety ginger-peanut sauce for a delightful counterpoint. This dish promises a vibrant culinary experience that lingers delightfully on the palate.
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Prep Time 25 minutes
Cook Time 15 minutes
Wait Time (Marinating) 3 hours
Total Time 3 hours 40 minutes
Servings: 6 servings
Course: Appetizer
Ingredients Method

Ingredients
  

Aromatic Paste Ingredients
  • 4 to 5 green onions, thinly sliced (about ½ cup)
  • 4 medium garlic cloves, peeled and minced (about 1 tablespoon)
  • 2 stalks fresh lemongrass, tender white parts only (substitute with 2 tablespoons lemongrass paste)
  • 1- inch piece fresh ginger, peeled and grated (about 1 tablespoon)
  • 1 tablespoon olive oil
Marinade Spice Blend
  • 1 teaspoon ground coriander
  • 1 teaspoon ground curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
The Coastal Protein
  • ½ pound fresh extra large shrimp, peeled and deveined, tail on, about 10 to 14
The Ginger-Peanut (Dipping Sauce)
  • 1 (14-ounce) can coconut milk
  • ½ cup all natural peanut butter
  • Juice of 1 large lime, about 2 tablespoons
  • ½- inch piece fresh ginger, peeled and grated (about 2 teaspoons)

Method
 

Blooming the Aromatic Paste
  1. Place the green onions, garlic, lemongrass pieces and ginger into the bowl of a food processor. Pulse to create a thick, yellow paste.
  2. Heat the olive oil in a skillet over medium heat. Add the vegetable paste and cook until golden, about 10 minutes.
  3. Add the spices, sugar and salt and stir until fragrant, about 2 minutes more. Cool this spice mixture to room temperature.
The Marination Phase
  1. Coat the shrimp with the spice mixture.
  2. Place into a re-sealable plastic bag and refrigerate for up to 3 hours.
  3. Heat a grill pan, coated with vegetable oil spray, over medium high heat. Grill the shrimp for about 2 minutes, turn and cook until just opaque about 2 minutes more. The shrimp will be golden and moist on the inside.
Make the Coconut-Peanut Sauce
  1. Whisk together coconut milk, peanut butter, lime juice, and ginger in a small pan over medium-low heat until smooth.
  2. Reduce the temperature to low and simmer for 5 minutes. Remove from the heat and serve warm or at room temperature.
Serve the Shrimp
  1. Serve the shrimp on a platter with a bowlful of ginger peanut sauce alongside.