Coconut Baked Shrimp with Pineapple Peach Salsa.
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Main Course
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Cuisine
American
Coconut Baked Shrimp with Pineapple Peach Salsa.
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Coconut Baked Shrimp
- 1 pound tail-on, peeled and deveined shrimp (I used 16-20 count)
- 2/3 cup coconut milk lite
- 2 tablespoons olive oil I infused mine with some chopped tarragon and heated it over low heat
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup panko bread crumbs
- 3 tablespoons coconut I used unsweetened, shredded
- 3 tablespoons tarragon If you don’t like tarragon, sub parsley, chopped fresh
Pineapple Peach Salsa
- 1/4 cup pineapple about 4 large chunks, chopped
- 1/3 cup peach I used 2 white peaches, chopped
- 1/4 cup tomato chopped
- 1 tablespoon tarragon chopped
- 2 tablespoons cilantro chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- lemon juice of half
Instructions
Coconut Baked Shrimp
- Preheat oven to 425 degrees F. Spray an 8×8 baking dish with non-stick spray. If desired, slice shrimp down the middle to butterfly. I did this because I like how it appears to make the shrimp “larger.”
- Toss shrimp with salt and pepper, then lay in the baking dish. In a bowl, combine coconut milk, olive oil, garlic and tarragon. Pour over shrimp in the baking dish. In another bowl, mix bread crumbs and coconut. Sprinkle over shrimp. Bake for 20 minutes, or until bread crumbs are golden brown. Serve shrimp and spoon a bit of the coconut milk mixture over top. Top with salsa.
- Note: if you are not a fan of coconut (especially the texture), you can leave it out and up the quantity of the panko bread crumbs. The coconut milk itself does not have a strong coconut flavor.
Pineapple Peach Salsa
- Combine all ingredients in a bowl, spritz with lemon and toss to mix. Will stay fresh for 2-3 days in the fridge!
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