Grilled Coconut Shrimp April 21 2015
1 lb fresh deveined raw shrimp, 16 count
2 Tablespoons ground paprika
1 teaspoon ground cayenne (use 1/2 teaspoon if you like it less hot)
1 teaspoon ground turmeric
1 teaspoon salt
Juice of one large lemon plus lemon zest from the same lemon
1 cup unsweetened shredded coconut
1 cup finely chopped cilantro
Pre-heat oven to 400 F.
Take a cookie sheet and spray or apply vegetable oil on it. Set aside.
In a mixing bowl, add paprika, cayenne, turmeric, salt, lemon zest and mix.
Add lemon juice, make a paste, you may need a couple of tablespoons of water to make a paste.
Add shrimp pieces and gently toss. Set aside.
In a medium bowl, add coconut and cilantro. Mix.
One piece at a time, add shrimp to the coconut cilantro mixture, dab the mixture onto the shrimp so it sticks and place shrimp piece on a cookie sheet. Repeat with remaining pieces and line up the cookie sheet with shrimp pieces.
Grill shrimp pieces for 4 minutes, flip and cook the other side for 4 minutes as well. Serve warm.