About the Recipe
an original For Good Granola recipe
Ingredients
SHRIMP
1 lb large shrimp, peeled and deveined
1 cup coconut milk, canned, unsweetened, full-fat
1 t curry powder (Madras or comparable)
1 lime, zested
1 T lime juice
SALAD DRESSING and NUT BUTTER SAUCE
2 T honey
6 T unseasoned rice vinegar
2 T lime juice
1 t sesame oil
1 T fresh ginger, minced
1 garlic clove, minced
1/4 cup avocado oil, or comparable
2 T creamy almond or peanut butter
3-4 t cool water, as needed
tt chili paste, optional
SALAD
1 head romaine, cut into bite-size pieces
4 oz arugula
1 bunch cilantro, roughly chopped
1 English cucumber, medium dice
6 scallions, thinly sliced
Directions
Step 1
In a medium bowl whisk to combine coconut milk, curry powder, and 1/2 teaspoon salt. Add shrimp. Cover and refrigerate for 30 minutes. Zest lime and combine with lime juice in a small bowl. Set aside until after shrimp are grilled.
Step 2
If using a gas grill, preheat on medium heat for 10 minutes. For a charcoal grill, let coals burn until hot and covered in white ash. You want to achieve a cooking temperature of approximately 400 degrees.
Step 3
For salad dressing, in a medium bowl whisk to combine honey, rice vinegar, lime juice, sesame oil, ginger, and garlic. Measure 2 tablespoons of mixture and transfer to small bowl for sauce. Finish salad dressing by whisking 1/4 cup of oil into bowl with remaining rice vinegar mixture until fully emulsified. Season to taste with salt, pepper, and additional lime juice.
Step 4
For sauce, whisk to combine nut butter, chili paste (if using), and 2 tablespoons of reserved rice vinegar mixture from Step 3. Add water, 1 teaspoon at a time, until you have reached a pourable sauce consistency. Season to taste with salt and pepper.
Step 5
Remove shrimp from marinade and pat dry. Clean and oil grill grates. Grill shrimp until just cooked through, flipping halfway through cooking, about 4-5 minutes total. Remove shrimp from grill and immediately toss with lime zest and lime juice reserved in Step 1.
Step 6
To assemble, combine salad ingredients in a large bowl. Add salad dressing, one-third at a time, until dressed to your liking. Transfer to serving dishes. Divide shrimp equally, drizzle with nut butter sauce, and finish with Sweet Curry granola.
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