Twelve Days of Cocktails and Hors d’oeuvres (Second Day)


Have you ever noticed there is always one Hors d’oeuvre at a party that  seems to disappear faster than any other?

Well, this Thai Spiced Shrimp with Coconut Dipping Sauce is one of them. A lively mixture of fresh lemongrass and chiles give this dish some spunk, without being too spicy. If you are someone (like me) who wants to add a little more heat, by all means add some extra chiles into the mix. The cool coconut sauce will help balance the flavors.

The beauty of this Hors d’oeuvre, is that you grill the shrimp ahead of time, and served either at room temperature, or chilled. Serve this alternative to traditional shrimp cocktail at your next get together, and watch them fly off the platter.


Thai Spiced Shrimp with Coconut Dipping Sauce


2 stalks lemongrass peeled, chopped

2 tablespoons chopped ginger root

3 cloves garlic

2 Thai red chiles, chopped

1/4 cup chopped cilantro

1 lime (juice and zest)

2 green onions, sliced

1/2 teaspoon shrimp paste

2 tablespoons fish sauce

2 tablespoons vegetable oil

2 tablespoons palm sugar (or brown sugar)

1 pound large shrimp, peeled, deveined

Place all marinade ingredients in food processor and process until smooth paste forms.

Marinate the shrimp in the paste (refrigerated) for 20 minutes.

Grill over medium high heat, 2 to 3 minutes per side. Serve at room temperature, or chilled, with Coconut Dipping Sauce (recipe follows).

6-8 appetizer servings

Coconut Dipping Sauce

1 cup coconut milk

Juice of 1 lime

2 tablespoons palm (or brown) sugar

1 tablespoon fish sauce

1/8 teaspoon cayenne pepper

Ooh, and look what Tokyo Terrace has put together for us–

Terrace TonicTerrace Tonic

Click here to visit Tokyo Terrace for the recipe


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