Chilli Shrimp with Shredded Coconut


  • 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

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