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Thai Kitchen Recipes

Brandi Yee Coconut Jerk Shrimp

Grilled shrimp that brings the best of Jamaican and Thai cultures together with a wonderful blend of spices and creamy coconut milk dipped in shredded coconut. Serve alongside a delicious butter and lime dipping sauce.

  • Cook Time:2 minutes
  • Prep Time:270 minutes
  • Level of Difficulty:hard


36 raw medium shrimp, peeled and deveined

½ tsp (2 mL) each Club House Ground Cinnamon, Club House Ground Thyme, salt, Club House Ground Black Pepper, Club House Ground Nutmeg and Club House Ground Allspice

1 ½ tsp (7 mL) each minced fresh ginger and minced fresh garlic

1 tbsp (15 mL) brown sugar

½ jalapeno, seeded and minced fine

½ cup (125 mL) Thai Kitchen Premium Lite Coconut Milk  

½ cup (125 mL) canola oil

12 medium length wood skewers

2 cups (500 mL) shredded coconut


Rinse shrimp and pat dry. Mix all ingredients, except shredded coconut and skewers, and place in re-sealable bag with shrimp.  Refrigerate for 4 hours or overnight to marinate.   


Soak 12 medium length wood skewers for ½ hour in water. Add 3 marinated shrimp to each skewer. Pour flaked coconut onto a large plate.


Dip each side of shrimp skewers in flaked coconut to coat evenly.  


Grill for approximately 2-3 minutes each side.  Serve with Lime Butter dip.


Lime Butter Dip

8 tbsp (120 mL) of butter, melted with the zest & juice of 1 lime.  Serve alongside shrimp.

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