Smoky Chile Shrimp With Coconut |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This recipe is great for those who love a bit of heat. With flavors coming from the hot zone with some chile & lime and coconut....for a meal, pair it with a bowl of steamed rice. Ingredients:
smoky chile shrimp with toasted coconut |
2-3 pounds of shrimp (size 16-20) peeled deveined tail-on |
1/3 cup tomatoe sauce |
3 cloves of garlic (larger), crushed |
1 t. smoked paprika |
1/2- 1 t cayenne pepper (i used 1/2 t for cooking club) |
1 t. lime zest |
1/2 cup lime juice |
2 t. soy sauce |
2 t honey (could take more) |
1 or 2 t oil for saut |
1 cup toasted coconut |
Directions:
1. Smoky Chile Shrimp with Toasted Coconut
2. Mix tomato sauce, garlic, paprika, cayenne, lime juice, zest, soy, and honey in a large bowl.
3. Stir to combine and stir in shrimp to coat.
4. Marinate shrimp 2 hours refrigerated.
5. Heat oil in a large sauté pan or wok until very hot.
6. Remove shrimp from marinade and reserve marinade.
7. Stir-fry shrimp in wok until opaque (I cooked the shrimp in a couple batches).
8. Add marinade to shrimp and stir to heat through
9. Add coconut and toss to distribute throughout.
10. Serve hot with picks (or with rice for a meal)
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