Ingredients
| 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 |
Directions
1 |
BAKE shrimp according to package directions. |
|---|---|
2 |
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. |
3 |
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
