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Coconut lime shrimp
This recipe is based on something I saw on allrecipes.com and influenced by the way Alton Brown makes cocktail shrimp. I've tweaked both to make this tasty shrimp recipe and not sure I'll ever be able to eat shrimp again without judging them against this recipe. Make sure you get the shrimp with the shells on or it will dry out and if you want it even more tasty you should brine the shrimp for an hour before marinating. If you do not like spicy food, you should remove the jalapeno seeds before they meet the food processor. This is also super tasty on the grill if you skewer the shrimp. It was so good that I ignored the steak tips I made to go with it and that never happens! Ingredients
- 1/2 cup ponzu sauce
- 1/2 cup olive oil (or coconut oil)
- 1 cup shredded coconut
- 2 jalapeno peppers
- Handful of cilantro (about half a bunch)
- Tablespoon of minced garlic
- Zest of one lime
- Juice of one lime
- 2 lbs of large, shell-on shrimp (deveined, but shells still on)
Directions
- Put all ingredients except the shrimp in a food processor
- Pulse, blend, chop, whatever until all of the ingredients are smooth
- Put the shrimp in a gallon size zip-top bag and pour marinade over them.
- Let shrimp soak in the goodness for at least 1 hour in the fridge. Preferably 2-3.
- Take the shrimp out of the fridge and turn your broiler on high with a lightly greased sheet pan in the oven.
- When the sheet pan is crazy hot, take it out and pour the shrimp on it in an even layer and put it under the broiler (drain as much liquid as you can from the shrimp first)
- Let the shrimp cook for about three minutes and then take the pan out of the oven and turn over each shrimp.
- Put the shrimp back in the oven, under the high broiler, for three more minutes.
- Peal and eat goodness.
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