Thursday, February 5, 2009

Coconut Shrimp

1/2 c. SF coconut syrup
36 medium shrimp, peeled & deveined
juice and zest of 1 lime
1 clove garlic, minced
1 tsp minced fresh ginger
pinch of chili flakes
1/4 tsp each salt and pepper
1/4 c. shredded coconut, toasted
2 tsp chopped fresh cilantro

Combine syrup, lime juice and zest, garlic, ginger, chili flakes, salt and pepper in a small bowl. Put the shrimp in a zip-loc plastic bag and pour the marinade over it. Seal the bag and squish it to coat the shrimp with the marinade. Refrigerate 30 min.

Preheat the broiler. Spray a broiler pan with cooking spray.

Remove the shrimp from the marinade using a slotted spoon and arrange the shrimp in a single layer on the broiler pan. Broil 2 minutes, flip shrimp over and broil for 2-3 more minutes or until shrimp are opaque.

While the shrimp is cooking, boil the marinade in a small saucepan until reduced to about 1/4 cup. Serve the shrimp with a little marinade drizzled on top.

3-4 servings

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