Grilled Coconut Shrimp & Strawberry-Limonade Martini

Each month, we'll post some of our favourite pairings featuring seasonal recipes served with wine, beer, spirits or coolers.

Bursting with lemon zest and a touch of spice, this fresh-flavoured white rum is showcased nicely in our Strawberry-Limonade Martini. These complex flavours shine when served alongside an exotically spiced coconut shrimp appetizer.



1 can (400 mL) coconut milk
2 tbsp (30 mL) fish sauce
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) chopped ginger
2 tsp (10 mL) green curry paste
4 lime leaves or 1 tbsp (15 mL) grated lime zest
2 tbsp (30 mL) lime juice
2 tbsp (30 mL) chopped mint, divided
2 tbsp (30 mL) chopped cilantro, divided
1 lb (500 g) fresh or defrosted frozen uncooked large shrimp
Salt to taste
¼ cup (60 mL) unsweetened shredded coconut


  1. Place coconut milk in a skillet and bring to a boil. Reduce heat to low and simmer for about 10 minutes, until reduced by three-quarters and consistency of heavy cream. Stir in fish sauce, sugar, ginger, curry paste and lime leaves. Cook for 5 to 6 minutes, until sauce is thickened and fragrant. Stir in lime juice and 1 tbsp (15 mL) each of mint and cilantro. Let cool.
  2. Divide sauce between 2 bowls. Season shrimp with salt and stir into 1 bowl of sauce. Marinate shrimp in sauce for 30 minutes. Reserve other bowl of sauce for dipping.
  3. Remove shrimp from marinade and discard marinade. Preheat barbecue to high. Grill shrimp for about 1½ minutes per side, until pink and slightly curled. Let cool. Place shrimp on bamboo skewers, if desired. Stir coconut, and remaining mint and cilantro into dipping sauce. Serve with shrimp. 
Serves 4 to 6



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