Coconut Shrimp On Romaine Leaves Recipe
Servings: 1
Ingredients
- 12 ounce Shrimp, fresh or possibly frzn, peeled, deveined
- 1/4 c. Shredded coconut
- 1/2 c. Unsweetened coconut lowfat milk
- 1/4 c. Peanuts, dry roasted, unsalted, minced
- 1/4 c. Brown sugar, packed
- 1 Tbsp. Fish sauce
- 3 Tbsp. Lime juice
- 1 Tbsp. Ginger root, finely shredded
- 1 sm Jalapeno pepper, seeded, finely minced
- 1/4 tsp Salt
- 30 sm Romaine leaves
Directions
- To get small romaine leaves use just the hearts of two heads of romaine.
- Save the outer leaves for a salad.
- For shrimp filling, thaw shrimp if frzn. Bring 4 c. water and 1/2 tsp. salt to boiling in a large sauce pan. Add in shrimp and simmer 1-3 min or possibly until opaque. Drain. Rinse under cool running water. Drain again.
- Coarsely chop shrimp. You should have about 1 1/2 c.. Cover and chill.
- Spread coconut in a shallow baking pan. Bake at 350F for 5-10 min or possibly until golden, stirring once or possibly twice. Remove from oven. Cold. For sauce, combine coconut lowfat milk, peanuts, brown sugar and fish sauce in a small sauce pan. Bring to boiling. Reduce heat and simmer, uncovered, over medium heat 8 min or possibly till slightly thickened, stirring occasionally. Cold.
- Combine minced shrimp, toasted coconut, lime juice, ginger root, jalapeno, pepper and salt in a bowl. Stir in sauce. Cover and refrigerateup to 4 hrs.
- Transfer shrimp mix to a serving bowl. For each appetizer place a spoonful of shrimp filling on a romaine leaf. Roll up.
- Makes about 30servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2943g | |
| Calories 1332 | |
| Calories from Fat 374 | 28% |
| Total Fat 42.84g | 54% |
| Saturated Fat 14.54g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 517mg | 172% |
| Sodium 2806mg | 117% |
| Potassium 7155mg | 204% |
| Total Carbs 152.46g | 41% |
| Dietary Fiber 57.2g | 191% |
| Sugars 87.32g | 58% |
| Protein 111.29g | 178% |
