Author :: Mrs Liz
Category :: Appetizer Recipes
Ingredients ::
- 1 jar Crosse & Blackwell tangy sweet & sour sauce
- 1/3 cup coconut
- 1/3 cup cashews, coarsely chopped
- 1 Tablespoon sesame oil
- 2 Lbs. jumbo shrimp, peeled and deveined
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 Tablespoons cilantro, chopped
- lime wedges (optional)
From: Crosse & Blackwell
Makes: 6 servings
In a large skillet over medium high heat, toast coconut and cashews for 2 to 3 minutes or until golden brown, stirring constantly.
Remove from skillet immediately.
Add oil to skillet. When oil is hot, add shrimp and pepper flakes; season with salt and pepper. Stir try for 2 to 3 minutes until shrimp are opaque. Add cilantro and toss well.
Transfer to a serving platter; sprinkle with the coconut cashew mixture. Serve immediately with the sweet and sour sauce.
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