Grilled Coconut Shrimp
1. Peel & Cut5 minutes
Peel the outer layer off the lemongrass and discard. Cut lemongrass ends on a diagonal to make a sharp point.
2. Skewer2 minutes
Thread each shrimp onto each lemongrass “skewer.”
3. Coat10 minutes
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.
5. Whisk1-2 minutes
In a medium bowl, whisk the rice wine vinegar, sriracha, and vegetable oil to make a quick vinaigrette.
6. Massage5 minutes
Add in the cabbage, carrot, scallions, and a pinch of salt and pepper and massage the vinaigrette into the vegetables to soften.
7. Serve2 minutes
Serve the spicy slaw with 2 shrimp skewers and a squeeze of lime juice.