Thai Shrimp with Mango Hot Sauce
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Thai Shrimp with  Mango Hot Sauce
Thai Shrimp with Mango Hot Sauce
4 serrano chiles, stems removed
1/2 medium onion, cut into 3/4-inch thick slices
1/2 cup peeled and diced ripe mango
1/4 cup lime juice
1/4 cup fresh basil leaves
2 tbsp. Bob's Red Mill Fine Macaroon Coconut*
3 to 4 cloves roasted garlic
Sea salt to taste
1 lb. Wild Texas Gulf Shrimp, peeled and deveined

Serve over jasmine rice or place on decorative toothpicks and serve as an appetizer. Remove seeds from chiles, if you prefer less heat.

Prep: 20 minutes, Cook: about 15 minutes, Serves: 4 as a main dish

1. Grill chiles and onion over medium-high heat for 5 to 10 minutes or until lightly charred. Let cool slightly, then puree in a blender or with a stick blender with all remaining ingredients except shrimp.

2. Cook shrimp on a well-oiled grill over medium heat for 3 minutes on each side or until cooked. Serve with sauce.

*May substitute finely chopped unsweetened coconut.  

Nutritional Information:
151 calories, 21 g protein, 3 g total fat (2 g sat.), 9 g carbohydrate, 1 g fiber, 4 g sugar, 182 mg cholesterol, 819 mg sodium, 4 points