Shrimp with Coconut Sauce
Recipe from Better Homes and Gardens

Spicy grilled shrimp in coconut milk sauce is a typical Latin American main dish recipe. If you can't find fresh malagueta chiles, substitute a tabasco or bird chile or chile de arbol.


Shrimp with Coconut Sauce

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Servings: Makes 4 servings.
Prep Time: 25 mins
Total Time: 1 hr 15 mins
Related Categories: Caribbean Cuisine, Coconuts, Coconut Shrimp, Easy and Quick Dinners, Low Calorie, Low Calorie Dinners, Low Fat, Low Sodium, Quick and Easy, Shrimp, Spicy Shrimp
 
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Ingredients
  • 1  lb.
    fresh or frozen medium shrimp (41 to 50)
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  • 2  tsp.
    lime juice
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  • 1 
    malagueta, tabasco, or bird chile pepper or chile de arbol, finely chopped*
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  • 2  cloves
    garlic, minced
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  •  
    Freshly ground black pepper
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  • 1/2  cup
    chopped red sweet pepper
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  • 1/4  cup
    finely chopped onion
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  • 1  Tbsp.
    olive oil
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  • 1  cup
    chopped tomato (2 medium)
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  • 1/2  cup
    unsweetened coconut milk
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  • 1  Tbsp.
    tomato paste
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  •  
    Snipped fresh parsley or cilantro
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Directions
1.
Thaw shrimp, if frozen. Peel and devein shrimp. Rinse; pat dry with paper towels. In a medium bowl, combine shrimp, lime juice, and half of the finely chopped chile pepper, and half of the garlic; add salt and pepper to taste. Toss to coat. Cover and chill for 30 minutes to 1 hour.
2.
For sauce, in a medium skillet, cook sweet pepper, onion, remaining chile pepper, and remaining garlic in hot oil over medium heat about 10 minutes or until tender. Add tomato, coconut milk, and tomato paste. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until sauce reaches desired consistency. Season to taste with salt. Set aside and keep warm.
3.
Thread shrimp onto four long metal skewers.** For a charcoal grill, grill skewers on the greased rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp turn opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on greased grill rack over heat. Cover; grill as above.)
4.
Transfer the sauce to a platter or gout dinner plates and place shrimp skewers on top. Sprinkle with snipped parsley. Makes 4 servings.
5.
*Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
6.
**Or use wooden skewers that have been soaked in water for at least 1 hour.
Nutrition information
Calories 195, Total Fat 10 g, Saturated Fat 6 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 129 mg, Sodium 327 mg, Carbohydrate 6 g, Total Sugar 2 g, Fiber 1 g, Protein 19 g. Daily Values: Vitamin C 63%, Calcium 5%, Iron 14%. Percent Daily Values are based on a 2,000 calorie diet
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