1 pk. 18oz Seapak Coconut Shrimp
1 C Key Lime Juice
1/2 C Coconut Milk
2 tsp. Cornstarch
1/4 C Brown Sugar
2 tsp. Crushed Red Pepper
4 Item Leaves Red Leaf Lettuce
1 Item Lime ,sliced In Quarters
2 tbsp. Toasted Cocnut


BAKE shrimp according to package directions.
WHISK together the sauce ingredients (lime juice, coconut milk, corn starch, brown sugar, red pepper and salt) in a medium saucepan and bring to a low simmer. Cook sauce until slightly thickened, stirring occasionally. Remove from heat and set aside.
PLACE one 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
4 Servings