Shrimp with Thai Dipping Sauce

Recipe Description

A thin but flavorful low-fat sauce that serves as a dipping sauce and marinade.
* Serves 8


  • ? cup rice vinegar|rice wine vinegar
  • ½ cup tightly packed fresh mint leaves, chopped
  • ? cup (generous) low-fat milk
  • 6 large garlic cloves, chopped
  • 3 tablespoons minced lemongrass <ref>Lemongrass is available at southeast Asian markets and specialty foods stores.</ref> or 1½ teaspoons minced lime peel (green part only)
  • 2 tablespoons honey
  • 2 teaspoons fish sauce (Nuoc Mam, Nam Pla) <ref>Nuoc Mam, and Nam Pla are available at southeast Asian markets and specialty foods stores.</ref>
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon dried red pepper flakes|crushed red pepper
  • ½ teaspoon imitation coconut extract
  • 2 pounds uncooked medium to large shrimp, peeled, de-veined


  1. Combine first 10 ingredients in large bowl. (can be prepared up to 1 day ahead. Cover and refrigerate.)
  2. Bring pot of water to boil.
  3. Add shrimp and cook 2 minutes until opaque. drain.
  4. Refresh under cold water and drain.
  5. Add shrimp to sauce mixture and let stand 45 minutes.
  6. Chill in refrigerator 1 hour. (can be prepared up to 4 hours ahead. Cover.)
  7. Transfer shrimp to platter.
  8. Pour sauce into decorative bowl; Place sauce in center of platter and serve.
This article uses material from the "Shrimp with Thai Dipping Sauce" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License