Chili Shrimp with Shredded Coconut


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.




2 min


10 min


No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Skill Level