• 4servings
  • 221calories

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Nutrition Info . . .

VitaminsA, C
MineralsPhosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup sweetened flaked or shredded dried coconut

  2. 6 fresh serrano chilies (about 1 1/2 oz. total), stemmed, seeded, deveined, and chopped

  3. 1 1/2 teaspoons anchovy paste

  4. 2 cloves garlic

  5. 5 tablespoons lime juice

  6. 1 pound (26 to 30 per lb.) peeled, deveined shrimp

Instructions Jump to Ingredients ↑

  1. In a food processor, whirl coconut, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently.

  2. Rinse and drain shrimp. Thread onto 4 flat metal skewers (10 to 14 in.).

  3. Place shrimp on a barbecue grill over a solid bed of medium-hot coals or on a gas grill set at medium-hot (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook shrimp, turning once, until bright pink and opaque but still moist-looking in center of thickest part (cut to test), 3 to 5 minutes total.

  4. Transfer shrimp to a platter. Serve with sambal paste to add to taste.


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