Coconut roasted shrimp | From Scratch

on Jun 8th, 2008Coconut roasted shrimp

A bowl of gingered carrot soup with coconut-roasted shrimp and its complimentary flavors. Perfect for serving to guests.

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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Tags: easy, entertaining, quick, shrimp

3 responses so far ellaella main course, recipes, seafood

3 Responses to “Coconut roasted shrimp”

# Jackieon 09 Jun 2008 at 11:21 am

Nummy - these two dishes together sound wonderful!
# steveballmeron 09 Jun 2008 at 11:56 am

I like strusseled Sweet potatos, recipe is on my blog today, really!

steveballmer’s last blog post..Google Losing Focus! - Thank God!
# ellaellaon 09 Jun 2008 at 7:31 pm

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!