“The recipe recommends serving this dish with steamed sugar snap peas, couscous and slices of ripe pineapple. The picture of this dish takes you away to the Caribbean without the cost of the airfare!”
READY IN:
25mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Roast the coconut in a small nonstick skillet over medium-high heat 2-3 minutes until golden, stirring constantly. Immediately remove from skillet.
  2. Heat oil in large nonstick skillet over medium-high heat. Add shrimp and red pepper flakes; stir-fry 3-4 minutes until shrimp are pink and opaque. Add cilantro; toss well and transfer to serving plates. Top each serving with 1 tablespoons toasted coconut and 1 tablespoons chopped peanuts. Garnish with lime wedges.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: