- 1 cup sweetened flaked or shredded dried coconut
- 6 fresh serrano chilies (about 1 1/2 oz. total), stemmed, seeded, deveined, and chopped
- 1 1/2 teaspoons anchovy paste
- 2 cloves garlic
- 5 tablespoons lime juice
- 1 pound (26 to 30 per lb.) peeled, deveined shrimp
- calories 221
- caloriesfromfat 33 %
- protein 24 g
- fat 8.1 g
- satfat 5.7 g
- carbohydrate 12 g
- fiber 1.4 g
- sodium 288 mg
- cholesterol 174 mg
How to Make It
In a food processor, whirl coconut, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently.
Rinse and drain shrimp. Thread onto 4 flat metal skewers (10 to 14 in.).
Place shrimp on a barbecue grill over a solid bed of medium-hot coals or on a gas grill set at medium-hot (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook shrimp, turning once, until bright pink and opaque but still moist-looking in center of thickest part (cut to test), 3 to 5 minutes total.
Transfer shrimp to a platter. Serve with sambal paste to add to taste.