Recipe

Smoky Chile Shrimp With Coconut Recipe

	Bungalowgirl / All my dishes 2 years, 7 months ago 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. Prep:30m Cook:10m Servings:12	Bungalowgir
	quick spicy appetizer

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merlin

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

½- 1 T Cayenne pepper (I used ½ T for cooking club)

1 t. lime zest

½ cup lime juice

2 T. soy sauce

2 T honey (could take more)

1 or 2 T oil for sauté

1 cup toasted coconut

Directions

Smoky Chile Shrimp with Toasted Coconut

Mix tomato sauce, garlic, paprika, cayenne, lime juice, zest, soy, and honey in a large bowl.

Stir to combine and stir in shrimp to coat.

Marinate shrimp 2 hours refrigerated.

Heat oil in a large sauté pan or wok until very hot.

Remove shrimp from marinade and reserve marinade.

Stir-fry shrimp in wok until opaque (I cooked the shrimp in a couple batches).

Add marinade to shrimp and stir to heat through

Add coconut and toss to distribute throughout.

Serve hot with picks (or with rice for a meal)

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Comments

merlin 1 year, 3 months ago said:
This sounds marvie. I think smoked paprika is one of the most underappreciated bits of culinary magic.

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