Coconut Shrimp

coconut-shrimp.jpg
Number of Servings: 
6
Ingredient: 
1 lb. Ocean Garden® Mexican Shrimp, shell-on, uncooked
1/3 cup Coconut milk (canned & sweetened)
2 Tbsp Lime juice
1 Garlic clove, crushed
1 tsp Red chili peppers, seeded and minced
1 tsp Cumin, ground
1/2 tsp Coriander, ground
1/4 tsp White pepper, ground
12 to 18 Pineapple chunks, fresh
Island Pesto
1 cup Flaked coconut
1 cup Cilantro, chopped
1 cup Green onion, chopped
2 Tbsp. Lime juice, fresh
2 Tbsp. Ginger, fresh, minced
1 to 2 tsp. Garlic clove, minced
1/2 tsp. Salt
1/2 cup Peanut or olive oil
Instructions: 

Peel and devein shrimp retaining tails, if desired; 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.

Island Pesto

Put coconut, cilantro, green
onion, lime juice, ginger, garlic and salt in food processor; process
until finely chopped. With processor running, slowly pour in oil.
Refrigerate before serving to allow flavors to blend. Makes about 2
cups.

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Ask a dietition

  • I know that shrimp and other fish are a good source of heart-healthy omega-3 fats – but now I’m seeing omega-3s in all sorts of products in the grocery store.  Does this mean that if I eat these other foods it’s not as important to eat my 2 servings of seafood a week?

    Best-
    John D.
    Austin, TX

    FIND OUT THE ANSWER

We already know that shrimp is low in fat and calories. But if you are concerned about cholesterol, there is good news. You do not have to give up shrimp! Research shows and dietitians concur that the high percentage of "good fats" in shrimp reduces the impact of cholesterol. So enjoy shrimp as part of a balanced - and delicious - diet.