Advertisement

Coconut lime shrimp recipe

May 04, 2008

3 limes
2 pounds raw shrimp, peeled, tail on
14-ounce can full-fat coconut milk
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup unsweetened coconut flakes

Use a fine grater or zester to remove and reserve the zest of 1 lime. Juice all the limes (about 1/8 cup juice).

Place the shrimp in a large, zip-close plastic bag. Add the coconut milk and three-quarters of the lime juice, then seal the bag and gently shake to coat the shrimp. Refrigerate 15 minutes.

Meanwhile, in a food processor combine the lime zest, kosher salt and black pepper. Pulse until the zest, salt and pepper are well blended. Transfer to a small bowl and set aside.

Advertisement

In a small, dry skillet over medium-low heat, lightly toast the coconut flakes. As soon as the coconut begins to brown, remove it from the heat. Set aside.

Generously coat a grill grate with cooking spray and preheat on medium-high. Alternatively, set a grill pan over medium-high heat and coat with cooking spray just before you are ready to cook.

Remove the shrimp from the marinade, discarding the marinade. Place the shrimp on the grill or grill pan and cook about 1 to 2 minutes per side, or until the exteriors are pink and the centers are opaque white.

While the shrimp are still on the grill, drizzle them with remaining lime juice.

Transfer the shrimp to serving plates, then lightly sprinkle them with the salt-lime zest mixture, then with a bit of toasted coconut.

Servings: 4

Nutrition information per serving: 330 calories; 92 calories from fat; 10 g fat (6 g saturated; 0 g trans fats); 388 mg cholesterol; 4 g carbohydrates; 52 g protein; 1 g fiber; 672 mg sodium.

The Herald-Mail Articles
|
|
|