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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The Twist: A quick and colorful skillet sauté topped with toasted coconut offers a light, innovative take on the sweet-hot flavor of fried coconut shrimp with honey mustard sauce. Ingredients:
coconut-lime rice |
1 1/2 pounds peeled, large raw shrimp (1 6/20 count) |
3 tablespoons olive oil, divided |
1 cup chopped green onions |
1 cup diced red bell pepper |
2 garlic cloves, minced |
1 tablespoon grated fresh ginger |
1/2 to 1 tsp. dried crushed red pepper |
1 cup chopped fresh mango |
1/4 cup chopped fresh cilantro |
1/4 cup soy sauce |
2 tablespoons fresh lime juice |
topping: toasted sweetened flaked coconut |
Directions:
1. Prepare Coconut-Lime Rice.
2. Meanwhile, sauté half of shrimp in 1 Tbsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes or just until shrimp turn pink. Remove shrimp from skillet. Repeat procedure with 1 Tbsp. hot oil and remaining shrimp.
3. Sauté onions and next 4 ingredients in remaining 1 Tbsp. hot oil over medium-high heat 1 minute. Stir in mango and next 3 ingredients, and cook 1 minute; stir in shrimp. Serve over hot cooked Coconut-Lime Rice; top with toasted coconut.
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