Baked Shrimp With Coconut Lime Sauce Recipe

About this recipe

A flavorful pescatarian dinner featuring baked shrimp skewers brushed with a zesty coconut lime sauce, served alongside a refreshing citrus and mint salad.

Ingredients

• - Old India Coriander Leaves
• 200G Picard - Breaded Shrimp
• 200G Natco Coconut Flakes 200g
• 1.5 Kg Orchardworld Seedless Easy Peeler Box
• 30G Natoora Organic Spanish Red Chillies
• 47.5G Ortiz Anchovies, 47.5G
• 100 G Jumbo Garlic 100g
• 400G Italianavera Cherry Tomatoes In Botanical Tin, 400G
• 3 Per Pack Wholegood Organic Unwaxed Lemons
• 250 Ml Huilerie Beaujolaise Virgin Peanut Oil, 250Ml
• 5 l White Wine Vinegar - 5Lt - Marco Alimentari
• - Jalpur Crushed Red Chilli Pepper Flakes

Instructions

1. 1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2. Thread four shrimp onto each bamboo skewer. Place the skewers on the prepared baking sheet and refrigerate until needed.
3. 3. In a food processor, combine 1 cup flaked coconut, the zest and juice of 1/2 lemon, 2 tablespoons peanut oil, 2 long red chili peppers (seeded if desired for less heat), 2 anchovies, and 2 cloves garlic. Process until well chopped and blended into a paste.
4. 4. Remove 1/4 of the coconut lime mixture to a small bowl. Brush this mixture over the shrimp skewers.
5. 5. Bake the shrimp skewers in the preheated oven for 8-10 minutes, turning once halfway through, until the shrimp are pink and cooked through.
6. 6. Meanwhile, prepare the citrus and coriander salad by combining 8 oz halved cherry tomatoes and 1 cup fresh coriander leaves in a medium bowl. In a small bowl, whisk together 2 tablespoons white wine vinegar, the juice of 1/2 lemon, and a pinch of red pepper flakes. Drizzle this dressing over the salad and toss gently.
7. 7. Serve the baked shrimp skewers with the citrus and coriander salad, the remaining coconut lime sauce, and lemon on the side.