Coconut Shrimp—A Taste of the Islands! You'll think you are on a tropical vaction as you savor this mouth-watering Caribbean shrimp recipe. It's an explosion of flavors which is enhanced by the unique "Island Pesto."Number of Servings: 6Ingredients: 1 lb. Ocean Garden® Mexican Shrimp, shell-on, uncooked1/3 cup Coconut milk (canned & sweetened)2 Tbsp Lime juice1 Garlic clove, crushed1 tsp Red chili peppers, seeded and minced1 tsp Cumin, ground1/2 tsp Coriander, ground1/4 tsp White pepper, ground12 to 18 Pineapple chunks, freshIsland Pesto1 cup Flaked coconut1 cup Cilantro, chopped1 cup Green onion, chopped2 Tbsp. Lime juice, fresh2 Tbsp. Ginger, fresh, minced1 to 2 tsp. Garlic clove, minced1/2 tsp. Salt1/2 cup Peanut or olive oilInstructions: Peel and devein shrimp retaining tails, if desired; set aside. Combine coconut milk, lime juice, garlic red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done.
Island Pesto
Put coconut, cilantro, green onion, lime juice, ginger, garlic and salt in food processor; process until finely chopped. With processor running, slowly pour in oil. Refrigerate before serving to allow flavors to blend. Makes about 2 cups.
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Average: 4 (2 votes)
