My kids evaluate the flavors, shrimp tails and use of jalapeño in my recipe for broiled Brazilian Coconut Shrimp.
I used one jalapeño in this batch, but according to my kid tasters, perhaps next time I could use two. And if you want to avoid 10 minutes of kid questions, complaints and disgusted expressions, go with tail-less shrimp.
What started out as kebabs on the grill has become a one-pan dish I broil in the oven, because...kids. Converting from kebabs to one-pan broiling shaves 30 minutes off the prep time.
And you can use less of the marinate, freezing the other half for a super quick second dinner. Two meals, one marinate!
Broiled Brazilian Coconut Shrimp Recipe
32 jumbo shrimp (1.5-2 lbs)
For the marinate:
1 red onion
3 red peppers (use 2 for the 'kebabs' and 1 for the marinate)
6 cloves garlic
1" piece fresh ginger
1 can unsweetened coconut milk (full-fat)
3 T lime juice
2 T olive oil
1 tsp kosher salt
1 tsp pepper
1/3 cup fresh cilantro or parsley
Rinse, peel and devein the shrimp...or just buy them prepared that way. Cut the onion into eigths and break into individual pieces. Cut two of the red peppers into 1" pieces. Place shrimp, onions and pepper into a baking dish.
Prepare the marinate in the food processor. Add about a 1/3 of the onion, 1 red pepper, garlic, ginger, jalapeños, coconut milk, lime juice, oil, salt, and pepper. Blend so it's completely mixed. Add the cilantro and pulse to combine.
Save half the marinate in a freezer container for a 2nd dinner. Pour the other half over the shrimp & veggies, stirring to coat. Allow it to marinate for 30 minutes to 2 hours.
Broil 3 minutes on high 6" from the heating element. Stir to flip everything over then broil 2-3 minutes on the other side until the shrimp is cooked through and lightly charred.
I like to serve this with polenta. You can find my polenta recipe here: https://mostly-made.com/blogs/news/baked-polenta-fries