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Coconut Shrimp

Preparation Time:
Cook time:
Yield: 4 servings


1 lb shell-on Shrimp, uncooked
1/3 cup Coconut Milk, canned and sweetened
2 Tbsp Lime Juice
1 Garlic Clove, crushed
1 tsp Red Chili Peppers, seeded and minced
1 tsp ground Cumin
1/2 tsp ground Coriander
1/4 tsp ground White Pepper
12 to 18 Fresh Pineapple Chunks

Island Pesto:

1 cup Flaked Coconut
1 cup Cilantro, chopped
1 cup Green Onion, chopped
2 Tbsp fresh Lime Juice
2 Tbsp fresh Ginger, minced
1 to 2 tsp Garlic Clove, minced
1/2 tsp Salt
1/2 cup Peanut or Olive Oil


Peel and devein (if needed) shrimp retaining tails; 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. Serve coconut shrimp on large exotic leaves with Island pesto side-dish.

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