Spicy Coconut Shrimp
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Spicy Coconut Shrimp
Spicy Coconut Shrimp
1/4 cup sweetened flaked coconut, toasted
1 lb. shrimp peeled and deveined
1/2 cup canned coconut milk (in the Asian food section), stirred well
1/4 cup chili garlic sauce (in the Asian food section)
16 (1-inch) chunks fresh pineapple
1 red bell pepper, seeded and cut into 1-inch chunks
1 green bell pepper, seeded and cut into 1-inch chunks

Prepe: 20 minutes, Marinate: 30 minutes
Cook: 10 minutes, Serves: 4

1. Cook and stir coconut in a skillet over medium heat until lightly browned.

2. Place peeled shrimp in a bowl; add coconut milk and garlic sauce and stir well. Let marinate, refrigerated, for 30 minutes.

3. Thread shrimp, pineapple and bell pepper onto skewers. Place on a grill and cook over high heat for 4 to 5 minutes. Brush with marinade and turn. Cook for 4 to 5 minutes more.

4. Remove from grill and place on a platter; sprinkle with coconut.

Nutritional Information:
256 calories, 25 g protein, 10 g fat, 18 g carbohydrate, 3 g fiber, 172 mg cholesterol, 820 mg sodium