You may also like
Categories:
coconut flakes intact garlic ginger lemon juice ground black pepper ground cumin coarse salt cornstarch
Viewed: 34 - Published at: 5 years agoIngredients
- 1/2 cup dried unsweetened coconut flakes
- 1/2 pound medium-large shrimps (about 14 to 16), shelled and deveined, tails intact
- 1/2 teaspoon minced garlic
- 1/2 teaspoon crushed or grated fresh ginger
- 1/2 teaspoon lemon juice
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon coarse salt
- 3/4 teaspoon cornstarch
Method
- Spread out the coconut flakes in a 10-inch microwave-proof pie plate or dish.
- Toast, uncovered, at 100 percent power in a 650- to 700-watt microwave carousel oven for 3 to 5 minutes, or until lightly golden.
- Stir once during the cooking time.
- (The coconut will color unevenly.)
- Remove from the oven and set aside to cool.
- Place the shrimps in a bowl.
- Add the remaining ingredients and mix well to coat the shrimps.
- Lift the shrimps by their tails and dip them one at a time in the toasted coconut.
- Coat them evenly but lightly.
- Arrange the shrimps in the microwave-proof pie plate or dish, petal fashion, with the tails toward the center of the pan.
- Cook, covered, at 100 percent power in the microwave oven for 1 to 2 minutes, or until the shrimps are just done.
- They should be pink and firm.
- Remove and serve.
