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Directions

PREPARE the shrimp according to package directions.

HEAT the milk, peanut butter, cilantro, curry powder and hot pepper sauce in a 1-quart saucepan over low heat. Cook and stir until the ingredients are mixed. Do not boil or mixture will curdle.

POUR curry coconut sauce into a small bowl for serving. Empty orange marmalade sauce packet into a separate small bowl for serving.

SERVE the shrimp with sauces for dipping.

From Therese M: I add red pepper flakes to make it even spicier!

From Rachelle S: I substitute crunchy peanut butter to add texture, and add a little more coconut milk.

Ingredients

1 (10 oz) package SeaPak® Coconut Shrimp

1/2 cup Thai coconut milk

1 Tablespoon creamy peanut butter

1 Tablespoon fresh cilantro leaves, chopped

1 teaspoon Madras curry powder

1/2 teaspoon hot pepper sauce (if desired)

1 packet orange marmalade sauce (included in package)

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