This is the companion recipe to the gingered carrot soup I posted a few days ago. Like the soup, it’s fabulous and can stand on its own but they are better together; their flavors compliment each other perfectly. It’s fast, simple and tastes as if it required a lot more work. It epitomizes the wisdom of the rule of thumb: a few good ingredients, simply prepared.
Coconut-roasted Shrimp
Adapted from Self
1 TB extra-virgin olive oil
1 1/2 TB shredded coconut
Pinch of cayenne
Kosher salt and freshly-ground pepper to taste
16 large shrimp, shelled and deveined
Set a rack in the center of the oven and preheat to 425F/220C/Gas 7. Line a rimmed baking sheet with parchment or foil.
In a large bowl, combine the olive oil, coconut, cayenne, salt and pepper. Add shrimp and toss. Spread on the baking sheet and roast until pink, about 7 – 8 minutes.
Serve on top of gingered carrot soup and garnish with coconut, if desired.
Companion recipe: Gingered Carrot Soup
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{ 3 comments… read them below or add one }
Nummy – these two dishes together sound wonderful!
I like strusseled Sweet potatos, recipe is on my blog today, really!
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Hi Jackie - They are a wonderful pair. A home run.
steveballmer – Welcome back! I must hop over to your blog this instant to see that recipe. I’m not a sweet potato fan but a dear friend is. Thanks for the heads-up!