Chilli Shrimp with Shredded Coconut
Ingredients
1 cup tomato sauce | ||
4 lbs large raw shrimp, peeled and deveined | ||
3 cloves garlic, crushed | ||
1 tsp ground chili | ||
1/4 cup lemon juice | ||
2 tsp finely grated lemon rind | ||
2 tbs soy sauce | ||
2 tbs honey | ||
1 tbs oil | ||
1 cup shredded coconut |
- In a large bowl, mix the tomato sauce, garlic, chili, lemon juice, rind, soy sauce and honey.
- Add the shrimp and marinate in the refrigerator covered for 2 hours.
- Drain and reserve the marinade.
- Heat the oil in a large frying pan.
- Add the shrimp and and cook until the shrimp turn pink.
- Stir in the marinade and cook for 2 minutes, or until heated through.
- Stir in the coconut and cook for another 30 seconds.
- Serve on a platter or on individual small plates with a bed to mixed greens
No Comments