Chili Shrimp with Shredded Coconut
Ingredients
| 4 lbs extra large raw shrimp, peeled and deveined | ||
| 1 cup tomato sauce | ||
| 4 cloves garlic, crushed | ||
| 2 tsp ground chilie powder | ||
| 1/4 cup lemon juice | ||
| 2 tsps finely grated lemon rind | ||
| 2 tbs soy sauce | ||
| 2 tbs honey | ||
| 1 tbs oil | ||
| 1 cup shredded coconut | ||
| kosher salt and fresh cracked black pepper to taste |
- In a large bowl, mix the tomato sauce, garlic, lemon juice, lemon rind, soy sauce, chili powder and honey.
- Add the shrimp and marinate in the refrigerator, covered for several hours.
- Drain and reserve the marinade.
- Heat the oil in a large frying pan. Add the shrimp and 1/2 of the coconut and cook until the shrimp turn pink.
- Stir in the marinade and cook for 2 minutes, or until heated through.
- Season with salt and pepper.
- Stir in the rest of the coconut and serve.
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