Recipe Ingredients
- 1 pkg. 18-oz. coconut shrimp
- 1 cup key lime juice
- 1/2 cup coconut milk
- 2 tsp. cornstarch
- 1/4 cup brown sufar
- 2 tsp. crushed red pepper
- 1/4 tsp. salt
- 4 leaves red leaf lettuce
- toasted coconut, if desired
- slices of lime, if desired
Recipe Directions
Bake shrimp according to package directions. Whisk together the sauce ingredients in a medium saucepan and bring to a low simmer. Cook sauce until slightly thickened, stirring occassionally. Remove from heat and set aside.
Place on leaf onto each of four serving plates. Divide cooked shrimp onto plates and drizzle with the warm sauce, Serve any remaining sauce in ramekins. Garnish with a sprinkling of toasted coconut and slices of lime if desired.
