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Spicy Coconut Corn Shrimp Cocktail | CaliGirl Cooking
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Spicy Coconut Corn Shrimp Cocktail

Shrimp cocktail is dressed up with a spicy coconut corn dipping sauce, making it the perfect summertime appetizer for entertaining!
Prep Time15 minutes
Cook Time8 minutes
Marinating time30 minutes
Total Time53 minutes
Course: Appetizer
Cuisine: American
Servings: 8 people
Calories: 170kcal

Ingredients

For the marinated shrimp:

  • 1 pound raw shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • Juice of 1/2 of a lime
  • 2 garlic cloves, minced
  • 1 heaping tablespoon fresh dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the Spicy Coconut Corn Cocktail Sauce:

  • 1 tablespoon butter
  • 3 ears of corn, kernels cut off the cob
  • 1/4 of a white onion, diced
  • 1 jalapeno, seeded and minced
  • 1 cup coconut milk
  • Juice of 1/2 a lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • First, marinate the shrimp. Combine all ingredients for the shrimp in a gallon-size resealable plastic bag. Shake to combine and place in refrigerator for at least 30 minutes.
  • While the shrimp is marinating, prepare the Spicy Coconut Corn Cocktail Sauce. In a medium sauté pan over medium-high heat, melt 1 tablespoon butter. Once butter is melted, add corn and onion and sauté until soft and beginning to brown. Remove from heat.
  • Combine sautéed corn & onion, jalapeno, coconut milk, salt & pepper in a blender and blend until pureed. Transfer to a covered bowl and place in refrigerator to cool.
  • After the shrimp has been marinating for at least 30 minutes, remove from refrigerator. Preheat oven to 400 degrees Fahrenheit and line a jelly roll pan with aluminum foil. Pour shrimp out of bag onto pan and bake in 400 degree oven for 6-8 minutes, or until cooked through. Remove shrimp from oven and let cool (it’s okay to put them in the refrigerator as well to expedite the process.)
  • Once both shrimp and Spicy Coconut Corn Cocktail Sauce are sufficiently chilled, remove from refrigerator and place on a platter to serve.

Notes

Wine Pairing Note: This dish just screams for a lightly oaked Chardonnay. Seafood such as shrimp is a classic pairing for the varietal, and the creamy coconut soup pairs just as well, while the slightly lower alcohol content (as opposed to a red wine) doesn’t exacerbate the spice too much.

Nutrition

Calories: 170kcal