• Servings 8-10
  • Prep 2 hour marinade min
  • Cook 10 min
  • Course
  • Cuisine
  • Skill Level

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.

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