Ingredients for Spicy Peanut Coconut Shrimp
- Shredded Coconut
- Dark Sesame Oil
- Large Shrimp
- 1/2 teaspoon red pepper flakes (or more, to taste)
- Fresh Cilantro
- Roasted Peanuts
- Lime Wedge
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How to Make Spicy Peanut Coconut Shrimp
- Preheat oven to 350°F (175°C). Spread 1/2 cup unsweetened shredded coconut on a small baking sheet. Toast for 2-3 minutes, or until lightly golden, stirring frequently.
- Remove coconut from oven and set aside.
- Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat.
- Add 1 pound shrimp and 1/2 teaspoon red pepper flakes (or more, to taste).
- Stir-fry for 3-4 minutes, or until shrimp turn pink and opaque.
- Stir in 1/4 cup chopped fresh cilantro.
- Transfer shrimp mixture to serving plates.
- Top each serving with 1 tablespoon toasted coconut and 1 tablespoon chopped peanuts.
- Garnish with lime wedges and serve immediately with steamed sugar snap peas, couscous, and pineapple slices.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
24g
Fat
32g
Carbs
4g